Palmerston North, New Zealand

Alistair James Carr

USPTO Granted Patents = 2 


Average Co-Inventor Count = 5.5

ph-index = 2

Forward Citations = 17(Granted Patents)


Company Filing History:


Years Active: 2006-2010

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2 patents (USPTO):Explore Patents

Title: Alistair James Carr: Innovator in Dairy Protein Technology

Introduction

Alistair James Carr is a notable inventor based in Palmerston North, New Zealand. He has made significant contributions to the field of dairy protein technology, holding a total of 2 patents. His work focuses on improving the functionality and quality of dairy products, particularly in the areas of concentrated milk protein ingredients and whey protein hydrolysates.

Latest Patents

Carr's latest patents include a process for preparing a concentrated milk protein ingredient and a bioactive whey protein hydrolysate. The first patent outlines a method for creating a concentrated milk protein ingredient by adjusting the divalent ion content of a kappa-casein milk protein solution. This process involves adding a food-grade milk clotting enzyme to convert kappa-casein to para-kappa casein while maintaining the solution's integrity. The resulting milk protein concentrate is utilized in cheese production. The second patent focuses on preparing a whey protein hydrolysate from a whey protein isolate substrate, enhancing its flavor, functionality, and ACE-I inhibiting properties.

Career Highlights

Throughout his career, Alistair has worked with prominent organizations in the dairy industry, including Fonterra Co-operative Group Limited and New Zealand Dairy Board. His experience in these companies has allowed him to develop innovative solutions that address the needs of the dairy sector.

Collaborations

Carr has collaborated with several professionals in his field, including Christina June Coker and Brian Ashley Kells. These partnerships have contributed to the advancement of his research and the successful implementation of his patented processes.

Conclusion

Alistair James Carr's contributions to dairy protein technology through his patents and collaborations highlight his role as an innovator in the industry. His work continues to influence the production of high-quality dairy products.

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