Thomas R Laaman is an accomplished inventor based in Bordontown, NJ (US). He has made significant contributions to the field of food technology, particularly in the development of low-calorie food products. With a total of 2 patents to his name, Laaman continues to innovate and improve food options for consumers.

Latest Patents

Laaman's latest patents include a unique formulation for low-calorie sandwich cookies. This invention features a reduced calorie sandwich cookie wherein the weight percent of fat and/or oil of the cookie filler is reduced by at least one quarter. This reduction is achieved by replacing it with a predominantly non-caloric bulking agent that has a water absorptivity of 200% or less, while maintaining the water activity of the entire filler at a range from 0.2 to 0.7. Another notable patent is for a microgranular protein opacifying material. This opacifying material has a mean particle size distribution of 0.1 microns to 10 microns, with fewer than 20% of the total number of particles exceeding 10 microns. It is prepared by wet milling denatured whey protein isolate.

Career Highlights

Laaman is currently associated with FMC Corporation, where he applies his expertise in food science and technology. His work focuses on creating healthier food alternatives that cater to the growing demand for low-calorie options.

Collaborations

Some of his notable coworkers include Christopher J Sewall and Edward Selinger, who contribute to the innovative environment at FMC Corporation.

Conclusion

Thomas R Laaman's contributions to the field of food technology through his patents reflect his commitment to innovation and improving consumer choices. His work continues to pave the way for healthier food products in the market.