Company Filing History:
Years Active: 2014
Title: David Mason: Innovator in Egg Protein and Lipid Separation
Introduction
David Mason is a notable inventor based in Vancouver, Canada. He has made significant contributions to the field of food science, particularly in the area of egg protein and lipid separation. With a total of 2 patents to his name, Mason's work has the potential to impact various industries, including food processing and nutrition.
Latest Patents
Mason's latest patents focus on the isolation of egg protein and lipid materials, along with methods for producing these substances. One of his key innovations involves a method for separating proteins and fats from an egg mixture. This method includes a step of microfiltration, where the egg mixture, containing both egg yolk and egg whites (albumen), is pumped across a filter. The process results in the creation of an egg powder and a high gel strength egg powder, which can be utilized in various applications.
Career Highlights
David Mason is currently associated with Rembrandt Enterprises, Inc., a company known for its advancements in egg processing and related technologies. His work at Rembrandt has allowed him to further develop his innovative methods and contribute to the company's mission of enhancing food products.
Conclusion
David Mason's contributions to the field of egg protein and lipid separation demonstrate his commitment to innovation and excellence. His patents not only showcase his inventive spirit but also hold promise for advancements in food science.