Vicki L Cipriano

Title: Vicki L Cipriano: Innovator in Microwaveable Baked Goods

Introduction

Vicki L Cipriano is a notable inventor based in East Brunswick, NJ (US). She has made significant contributions to the food industry, particularly in the development of microwaveable baked goods. Her innovative approach has led to advancements that enhance the palatability of baked products when heated in a microwave.

Latest Patents

Vicki holds a patent for her invention titled "Microwaveable Baked Goods." This invention describes a refrigerated, frozen, or shelf-stable improved baked good that retains its palatability upon microwave heating. The improvement is achieved through the incorporation of an effective amount of chemically-modified starch, excluding modified starches that are cross-linked only. The preferred chemically-modified starches include food-acceptable acetylated starch, hydroxypropylated starch, succinylated starch, and propylated starch, among others. The modified starch is used in an amount sufficient to reduce deterioration in the palatability of the baked good upon microwave heating, ideally ranging from 5 to 30 baker's percent. The starches utilized are derived from potato, corn, wheat, rice, and combinations thereof.

Career Highlights

Vicki has worked with General Foods Limited, where she has applied her expertise in food science and innovation. Her work has focused on improving the quality and convenience of baked goods, making them more appealing to consumers.

Collaborations

Some of her notable coworkers include Stuart A Cochran and Earl J Benjamin, who have collaborated with her on various projects within the company.

Conclusion

Vicki L Cipriano's contributions to the field of microwaveable baked goods demonstrate her innovative spirit and commitment to enhancing food products. Her patent reflects a significant advancement in food technology, ensuring that baked goods maintain their quality and taste when prepared in a microwave.