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Appropriately Rogue Consulting

About

My first professional and personal passion is healthy eating (whatever this may mean to…

Articles by Julie Emsing

Contributions

In my experience, setting the “gold standard” of product quality is essential during scale up and commercialization. Developing an understanding of critical product attributes, and the optimal range for each of these, will give you confidence in how well you are maintaining your product quality and acceptability. This is true for aspects such as: physical properties (color, viscosity, additional theological parameters and composition), chemical properties (moisture, acidity/ pH, enzymes/proteins). Lastly, sensory attributes will need to be evaluated often during scale-up, in order to ensure process steps and volume of product are not adversely modifying your finished product.
Julie Emsing Mann contributed 1 year ago Upvote

Activity

Experience & Education

View Julie Emsing’s full experience

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Volunteer Experience

Whippet Rescue and Placement

Jan 2009 - Present16 years 1 month
Animal Welfare

Mentor

Dress for Success Worldwide

Jan 2013 - Present12 years 1 month
Economic Empowerment
Volunteer for Dress for Success- To empower women to achieve economic independence by providing a network of support, professional attire, and the development tools to help women thrive in work and in life.

Mentor/ Advisor

The New York Academy of Sciences

Mar 2015 - Present9 years 11 months
Science and Technology
Act as a project mentor for Project Innovation teams in Food Science and Technology, Nutrition and Health. Additionally, conduct individual career mentoring focused on building "your brand", and owning your path and career.

Somerset Regional Animal Rescue

Jan 2017 - Present8 years 1 month
Animal Welfare
Shelter animals need your time, energy, walks and training. Volunteering creates the basis for their transition to a new forever home.

Skills USA

Apr 2018 - Present6 years 10 months
Education
I connect to high school students to advise and encourage potential career paths.
My specialty is to educate in the role of food science and nutrition and the path to get involved. I additionally write articles and speak at regional events.

Publications

Chemistry Central Journal February 7, 2011

Patents

Issued January 3, 2012 US 8,088,431

The invention provides, in one aspect, a health bar or composition having high levels of a cacao-based product, and with correspondingly high levels of cocoa anti-oxidants, that are shelf stable, heat-resistant, and have good taste and mouthfeel properties. The energy bars and food compositions can deliver healthful cocoa ingredients to improve vigor, enhance physical energy, enhance mental energy, enhance cognitive focus abilities, and/or improve athletic performance. Methods of making such…
The invention provides, in one aspect, a health bar or composition having high levels of a cacao-based product, and with correspondingly high levels of cocoa anti-oxidants, that are shelf stable, heat-resistant, and have good taste and mouthfeel properties. The energy bars and food compositions can deliver healthful cocoa ingredients to improve vigor, enhance physical energy, enhance mental energy, enhance cognitive focus abilities, and/or improve athletic performance. Methods of making such health bars, food ingredients, or heat-resistant compositions that comprise the same high levels of cacao product and other ingredients in effective amounts and that are shelf-stable are also disclosed.
Other inventors

Issued August 31, 2004 US 6,783,790

The present invention is directed to a continuous process for making a high solids confectionery product containing agar-agar using high temperature short time processing. The process comprises (a) preparing a homogenous mixture comprising agar-agar, an agar-agar dispersing agent in an amount sufficient to disperse and suspend the agar-agar to control hydration when in contact with water and heat, a sweetening effective amount of a sweetener, and water, said homogenous mixture containing a…
The present invention is directed to a continuous process for making a high solids confectionery product containing agar-agar using high temperature short time processing. The process comprises (a) preparing a homogenous mixture comprising agar-agar, an agar-agar dispersing agent in an amount sufficient to disperse and suspend the agar-agar to control hydration when in contact with water and heat, a sweetening effective amount of a sweetener, and water, said homogenous mixture containing a solids content ranging from about 60% to about 80% by weight solids.
Other inventors

Issued August 10, 2004 US 6,773,744

The invention provides, in one aspect, a method of making a confectionery or ingredient or filling for a confectionery, which includes forming a first component by combining water, at least one humectant, corn syrup and sugar; heating the blend to above 170.degree. F.; adding a hydrocolloid or emulsifier; and continuing to heat until a solids content of about 80-90 wt. % is obtained. A second component is formed by combining a fat or fat-containing mixture and a flavoring. The first and second…
The invention provides, in one aspect, a method of making a confectionery or ingredient or filling for a confectionery, which includes forming a first component by combining water, at least one humectant, corn syrup and sugar; heating the blend to above 170.degree. F.; adding a hydrocolloid or emulsifier; and continuing to heat until a solids content of about 80-90 wt. % is obtained. A second component is formed by combining a fat or fat-containing mixture and a flavoring. The first and second component are then mixed at a temperature above the melting point of the fat to form a mixture. The mixture can then be cooled and formed into finished confectionery, which can be used for retail sale, or processed as an ingredient in a confectionery.
Other inventors

Languages

Native or bilingual proficiency

Limited working proficiency

Organizations

Board Member

Sep 2020 - Present
Building the platform for training students and building plant protein industry expertise and talent for years to come.

Board Member and Project Manager

Jan 2019 - Present
I represent Ingredion on the Pulse Advisory Board. The goal of this organization is to align and drive characterization methods, sustainability methods (LCA), product naming architecture and standards and targeted nutritional/clinical research to be established in order to promote pulses across the globe.

Board member

May 2017 - Present

Board member

Apr 2017 - Present

Board member

May 2010 - Present

Scientific Reviewer

May 1993 - Present

Board Member

National IFT Board Member, 3 year term

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