Alan Smithson

Title: Alan Smithson: Innovator in Food Processing Technologies

Introduction

Alan Smithson is a notable inventor based in Reading, GB. He has made significant contributions to the field of food processing, particularly in the crystallization of fructose. With a total of 2 patents to his name, Smithson's work has the potential to impact the food industry positively.

Latest Patents

Smithson's latest patents include a continuous process for the crystallization of fructose from an aqueous fructose syrup. This innovative method involves rapidly mixing the syrup with seed at a temperature of 55 to 75 degrees Celsius for up to 2.5 minutes. The syrup is then deposited onto a surface to crystallize under quiescent conditions, resulting in a solid cake that is comminuted to produce a free-flowing granular product. The process yields a particulate product with 95% of the crystals having a particle size of less than 20 microns and an overall degree of crystallinity greater than 70%. Additionally, he has developed a method for producing solid fructose in the form of agglomerated microcrystals, which can be achieved by dispersing a high Brix fructose syrup in an alcoholic medium.

Career Highlights

Throughout his career, Alan Smithson has worked with prominent companies such as Tate & Lyle, Inc. and Tate & Lyle Public Limited Company. His experience in these organizations has allowed him to refine his expertise in food processing technologies.

Collaborations

Smithson has collaborated with notable individuals in his field, including Brita C Goodacre and John R Bateman. These partnerships have contributed to the advancement of his innovative projects.

Conclusion

Alan Smithson's contributions to food processing through his patents and collaborations highlight his role as an influential inventor. His work continues to pave the way for advancements in the industry.