Location History:
- Yorktown Hgts., NY (US) (1985)
- Yorktown Heights, NY (US) (1983 - 1988)
Company Filing History:
Years Active: 1983-1988
Title: **Wen C Lou: Innovator in Fermented Flavorant Technology**
Introduction
Wen C Lou is a notable inventor hailing from Yorktown Heights, NY, whose contributions in the field of food science have garnered him a total of six patents. His innovative approaches have led to the development of processes that enhance the flavor profiles of various food products, particularly in the realm of fermented malt flavorants.
Latest Patents
Among his latest inventions, Wen C Lou has focused on developing a process for preparing a heat-stable fermented malt flavorant. This process outlines a method for producing a yeast-fermented malt reaction flavor concentrate with low volatility. To create this flavorant, Lou prepares malt flour rich in fermentable sugars, ferments the mixture with yeast at controlled temperatures ranging from about 10°C to 60°C for a duration of 0.5 to 6 hours, and subsequently heats the fermented malt to deactivate the yeast while developing rich flavors. The resultant flavor concentrate is recommended for incorporation into foodstuffs, especially ready-to-eat cereals and baked goods, at concentrations between 0.3% to 5% by weight.
Career Highlights
Wen C Lou has established a substantial career in food science while working with General Foods Limited. His expertise in fermentation and flavor development has positioned him as a leader in the field, creating innovations that not only enhance the taste but also the nutritional aspects of food products.
Collaborations
Throughout his career, Lou has worked alongside talented colleagues, including Charles V Fulger and Robert W Larson. These collaborations have fostered a creative environment that promotes the exchange of ideas and accelerates the development of new technologies in food flavoring.
Conclusion
Wen C Lou’s innovative work in the area of fermented flavorants exemplifies how scientific advancements can significantly impact the food industry. His patented processes serve as a testament to his dedication and ingenuity, contributing to the ongoing evolution of food science and technology.