Daniel L Vance

Title: Innovations by Daniel L Vance

Introduction

Daniel L Vance is an accomplished inventor based in St. Peter, MN (US). He has made significant contributions to the field of food science, particularly in the processing of egg products. With a total of 2 patents to his name, Vance has developed innovative methods that enhance the quality and usability of egg components.

Latest Patents

Vance's latest patents include groundbreaking techniques for egg yolk fractionation and the provision of protein-rich compositions. The first patent describes methods of egg yolk fractionation, where liquid egg yolk can be separated into water-soluble and precipitated lipophilic fractions without the need for freezing or adding carbohydrates. This process involves adjusting the pH of a composition that includes egg yolk and excess water, followed by gravitational separation into low and high-density fractions. The low-density fraction contains no more than 5% of the granules from the egg yolk.

The second patent outlines a method for providing a proteinaceous composition without pH adjustment. This process allows for the extraction of a protein-rich composition from egg albumen through diafiltration with purified water. The collected retentate from this step results in a protein-rich composition that, on a dry basis, contains less than 1% (w/w) lipids. This composition can be spray-dried to create a protein isolate solid that is substantially free of sugars.

Career Highlights

Daniel L Vance is currently employed at Michael Foods, Inc., a leading company in the food industry. His work focuses on developing innovative solutions that improve the nutritional value and processing efficiency of egg products. Vance's expertise in food science and technology has positioned him as a valuable asset to his organization.

Collaborations

Throughout his career, Vance has collaborated with notable colleagues such as Noel G Rudie and Alicia Stube. These partnerships have fostered a creative environment that encourages the development of new ideas and technologies in the field of food processing.

Conclusion

Daniel L Vance's contributions to the field of food science through his innovative patents demonstrate his commitment to enhancing egg product processing. His work not only benefits the industry but also contributes to the nutritional quality of food products available to consumers.