Albert Bell

Title: Albert Bell - Innovator in Protein Extraction from Oats

Introduction

Albert Bell is a notable inventor based in Elginburg, California. He has made significant contributions to the field of food science, particularly in the extraction of protein values from oats. His innovative approach has the potential to enhance the nutritional value of oat-based products.

Latest Patents

Albert Bell holds a patent for a process titled "Extraction of protein food values from oats." This patent discloses a method for extracting food values from oats, specifically focusing on obtaining acid-soluble protein. The process involves de-oiling comminuted groats and treating them with an aqueous solution at a pH of 9.5-11.5. After separating insoluble material, the alkaline solution is acidified to a pH of 1.8-3.2, preferably between 2.2-2.8. The method emphasizes minimizing the denaturing of acid-soluble protein throughout the process. Additionally, techniques for separating acid-soluble protein from the acidified solution are included, along with the separation of other protein products, bran, flour, and gum. The use of these protein products as emulsifying agents is also disclosed.

Career Highlights

Albert Bell is associated with Du Pont of Canada Limited, where he applies his expertise in food science and innovation. His work has contributed to advancements in the food industry, particularly in enhancing the nutritional profile of oat products.

Collaborations

Some of Albert Bell's notable coworkers include John R Boocock and Richard W Oughton. Their collaborative efforts have likely played a role in the development and refinement of innovative processes in food science.

Conclusion

Albert Bell's contributions to the extraction of protein from oats represent a significant advancement in food technology. His innovative methods have the potential to improve the nutritional value of oat-based products, showcasing the importance of research and development in the food industry.