Company Filing History:
Years Active: 1993
Title: Susan Saunders: Innovator in Low Moisture Content Comestibles
Introduction
Susan Saunders is a notable inventor based in Randolph, NJ (US). She has made significant contributions to the field of food science, particularly in the development of low moisture content comestible products. Her innovative approach has led to advancements that enhance the quality and functionality of various food items.
Latest Patents
Susan Saunders holds a patent for "Enzyme treated low moisture content comestible products." This invention focuses on producing low moisture content comestibles that have reduced water regain or increased tolerance to moisture. The process involves enzymatically treating a farinaceous material with an enzyme composition, which includes pentosanase or beta-glucanase. The treatment aims to reduce the net-work forming swellable water-soluble hemicellulose content, resulting in products such as cookies, crackers, and low calorie flours with a moisture content of less than about 20 percent by weight.
Career Highlights
Throughout her career, Susan has worked with Nabisco, Inc., where she has applied her expertise in food technology. Her work has contributed to the development of innovative food products that meet consumer demands for quality and health.
Collaborations
Susan has collaborated with notable colleagues, including Louise Slade and Harry Levine. These partnerships have fostered a creative environment that encourages the exchange of ideas and advancements in food science.
Conclusion
Susan Saunders is a pioneering inventor whose work in low moisture content comestibles has made a lasting impact on the food industry. Her innovative patent demonstrates her commitment to enhancing food quality and functionality.