David J Pettitt

Title: **Innovator Spotlight: David J. Pettitt**

Introduction

David J. Pettitt, an accomplished inventor based in Powai, California, is making significant contributions to the field of food science with his innovative patent works. Having secured two patents to date, he is recognized for his advancements in the use of gellan gum and xanthan gum in food formulations.

Latest Patents

David’s most notable patents include the formulation of low-acetyl gellan gum blends. This invention describes blends of low-acetyl gellan gum with xanthan gum and locust bean gum, which modifies the brittleness of gellan gum gels and enhances the texture of gelled foods. The versatility of this formulation allows for alternative uses of konjak, tara, or Cassia gums in place of locust bean gum as well.

His second patent involves a process for producing cellulase-free xanthan gum. This innovative procedure utilizes an intimate intermingling process in a tumble reactor, where wet particulate xanthan gum is mixed with specific chemicals at controlled temperatures. This method successfully inactivates the cellulase enzyme while enhancing the viscosity of the resulting xanthan gum.

Career Highlights

David J. Pettitt has established himself within the industry through his role at Merck & Company, Inc., where he continues to push the boundaries of food science. His extensive knowledge and skills have enabled him to develop products that meet the evolving needs of consumers and the food industry.

Collaborations

Throughout his career, David has collaborated with esteemed colleagues, including George R. Sanderson and Ross C. Clark. Their combined expertise in the field has furthered the development and success of innovative food solutions.

Conclusion

With a focus on enhancing food texture and formulations, David J. Pettitt exemplifies the spirit of innovation in today's food manufacturing landscape. His patented innovations will undoubtedly influence future developments in food science.