Tracy Joella Sanborn

Title: Celebrating the Innovative Achievements of Tracy Joella Sanborn

Introduction: Tracy Joella Sanborn, an accomplished inventor based in Glen Ellyn, IL, has made significant contributions to the field of food chemistry and technology. With two patents to her name, her work focuses on enhancing the quality and appeal of dairy products.

Latest Patents: Sanborn's latest innovations include a groundbreaking composition designed to suppress whey flavor. This whey-containing composition is enhanced with thaumatin, a natural sweetener, which significantly reduces the undesirable whey flavor, improving the sensory experience of dairy products. Additionally, she has developed an emulsifying salt-free cheese, utilizing a unique blend of sheared and non-sheared fat. This process ensures the creation of cheese products that possess ideal fat-to-protein stability, facilitating excellent meltability and minimal oiling-off during heating—all achieved without the use of emulsifying salts.

Career Highlights: Tracy currently works at Kraft Foods Group Brands LLC, a prominent player in the food industry, where she continues to push the boundaries of dairy innovation. Her dedication to creating high-quality cheese products and flavor-enhancing compositions demonstrates her commitment to improving consumer products.

Collaborations: Throughout her career, Sanborn has collaborated with talented colleagues, including Jennifer Louise Kimmel and Amanda Jane Criezis. These partnerships have played a pivotal role in fostering an environment of creativity and scientific advancement within the company.

Conclusion: Tracy Joella Sanborn exemplifies the spirit of innovation in the food technology sector. Her patents not only contribute to the advancement of dairy products but also enhance consumer satisfaction. Her work at Kraft Foods Group Brands LLC solidifies her reputation as a leading inventor dedicated to improving the quality of what we eat.