Susan E Gaisford

Title: The Innovative Contributions of Susan E. Gaisford

Introduction

Susan E. Gaisford is a notable inventor based in Bletchingley, GB. She has made significant contributions to the field of food technology, particularly with her innovative approach to preparing gelled omelette mixes. Her work exemplifies the intersection of culinary arts and scientific innovation.

Latest Patents

Susan holds a patent for a "Method of preparing a gelled omelette mix and the product produced." This patent describes a unique process for creating an omelette mix from various liquid egg products. The method involves adjusting the pH with citric acid, incorporating a hydrocolloid such as alginate, and adding a low-solubility multivalent metal salt like calcium sulfate dihydrate. This innovative approach allows for the formation of a stable intermediate material that can be quickly heated to produce a ready-to-consume omelette. Additionally, sodium chloride is introduced to enhance flavor, and a sequestrant is added to control the cross-linking reaction.

Career Highlights

Susan Gaisford is associated with Kelco International Limited, where she has applied her expertise in food science and technology. Her work has not only contributed to the company's product offerings but has also advanced the understanding of food preparation techniques.

Collaborations

Throughout her career, Susan has collaborated with notable colleagues, including Kenneth Clare and James H. McMullen. These partnerships have fostered a creative environment that encourages innovation and the development of new food technologies.

Conclusion

Susan E. Gaisford's contributions to the field of food technology, particularly through her patented method for preparing gelled omelette mixes, highlight her role as an innovative inventor. Her work continues to influence the culinary landscape, demonstrating the importance of scientific advancements in everyday food preparation.