Curtis J McKay

Title: **Curtis J McKay: Pioneering High Fructose Syrup Production**

Introduction

Curtis J McKay, an innovative inventor based in Winnipeg, Manitoba, Canada, holds a unique patent that has the potential to transform the production of high fructose syrup. With a focus on using naturally-occurring materials, McKay's work demonstrates a commitment to efficiency and sustainability in food processing.

Latest Patents

McKay's notable patent is centered around the production of high fructose syrup from inulin. The process involves extracting inulin from Jerusalem artichoke tubers and other inulin-containing materials using water. It further includes the elimination of low molecular weight nitrogenous species and minerals through ultrafiltration. The enzymatic hydrolysis converts inulin into fructose and glucose, followed by the separation of reducing sugars from higher molecular species using ultrafiltration. The resulting syrup contains at least 90 wt % reducing sugars, predominantly fructose, making it suitable for blending with corn syrup to achieve the commercially-desired 55 wt % fructose syrup. This method is recognized for its simplicity and cost-effectiveness compared to conventional syrup production methods.

Career Highlights

Throughout his career, Curtis J McKay has demonstrated expertise in the field of food production technologies. His contributions to the science of sugar processing highlight his role as an innovator. The patented method he developed stands out for its focus on both quality and cost, enhancing the competitive edge of high fructose syrup products.

Collaborations

McKay has collaborated with fellow researchers and industry professionals such as Ernst Hoehn and E Donald Murray, contributing to advancements in food technology. Their collective expertise has played a significant role in refining the processes involved in syrup production.

Conclusion

Curtis J McKay's work in the production of high fructose syrup signifies an important step towards more sustainable and economically viable food processing methods. His innovative approach not only benefits the industry but also showcases the potential of using naturally-occurring materials to achieve desired food products. Through his patent, McKay has positioned himself as a key player in the field, paving the way for future advancements in food technology.