Virginia R Bank

Title: Innovations by Virginia R Bank: A Leader in Citrus-Flavored Composition Patents

Introduction

Virginia R Bank, a notable inventor based in Boulder, CO, has made significant contributions to the field of food science with her innovative patents. With a total of four patents to her name, she focuses primarily on creating storage-stable citrus-flavored compositions that incorporate plant extracts. Her work not only enhances flavor but also improves the longevity of these compositions.

Latest Patents

Her recent patents include two key innovations:

1. **Method of Preparing Storage Stable, Citrus-Flavored Compositions Comprising Plant Extracts** – This patent outlines a method to create stable citrus-flavored compositions using citral or its derivatives as the flavoring agent, combined with a plant extract serving as the stabilizing agent. The inclusion of the plant extract effectively inhibits the formation of p-methylacetophenone, preventing off-flavors and odors while extending the shelf life of the products.

2. **Storage Stable, Citrus-Flavored Compositions Comprising Plant Extracts** – This patent encompasses the actual citrus-flavored compositions that utilize the same components mentioned in her method, further emphasizing the importance of plant extracts in maintaining flavor integrity and quality.

Career Highlights

Virginia currently works at Hauser, Inc., where she continues to push the boundaries of innovation in food products. Her expertise in flavor chemistry and her commitment to enhancing product stability mark her as a leading figure in her field.

Collaborations

Throughout her career, Virginia has collaborated with several talented individuals at Hauser, Inc. Notable colleagues include David T Bailey and Steven L Richheimer, who have contributed to the development and refinement of her patented technologies. Their combined efforts foster a collaborative environment that enhances creativity and innovation in product development.

Conclusion

Virginia R Bank's contributions to the field of citrus-flavored compositions reflect her innovative spirit and dedication to improving food products. Her patents not only represent advancements in flavor science but also demonstrate the potential for integrating natural ingredients into modern compositions, paving the way for future innovations in the industry.