Dan Burgum

Title: Dan Burgum: Innovator in Gellan Gum Technology

Introduction

Dan Burgum is a notable inventor based in San Diego, CA. He has made significant contributions to the field of food science, particularly through his innovative work on gellan gum. His research focuses on reducing the molecular weight of gellan gums, which has important applications in various industries.

Latest Patents

Dan Burgum holds a patent for "Reduced Molecular Weight Native Gellan Gum." This invention provides reduced molecular weight gellan gums that generally have a weight average molecular weight of less than about 1.7×10^6, typically ranging from about 1.2×10^5 to about 9.3×10^6. The invention also includes compositions such as solutions and gels that comprise these reduced molecular weight gellan gums. The methods for preparing these gums include homogenization, sonication, radiation, oxidation, and hydrolysis.

Career Highlights

Dan Burgum is associated with Cp Kelco U.S., Inc., where he applies his expertise in gellan gum technology. His work has contributed to advancements in food texture and stability, making a significant impact on product development in the food industry.

Collaborations

Dan has collaborated with notable colleagues, including Ross Clark and Neil Argo Morrison. Their combined efforts have furthered research and development in the field of gellan gum applications.

Conclusion

Dan Burgum's innovative work in reducing the molecular weight of gellan gum has opened new avenues for its use in various applications. His contributions continue to influence the food science industry positively.