Company Filing History:
Years Active: 1996-1998
Title: Innovations by Denise M Smith
Introduction
Denise M Smith is an accomplished inventor based in DeWitt, MI (US). She has made significant contributions to the field of food science, particularly in reducing cholesterol levels in egg products. With a total of 2 patents, her work has the potential to impact health and nutrition positively.
Latest Patents
Denise's latest patents include a "Process for reducing sterols in eggs" and a "Method for reduction of cholesterol in egg materials." The first patent describes a process where cyclodextrin, a base, and water are mixed with egg yolk to reduce cholesterol content. The cholesterol is removed as a complex of cyclodextrin, while the base helps maintain protein levels in the egg yolk. The pH is adjusted to between 7.5 and 12 to optimize the process. The second patent outlines a method that utilizes the specific affinity of beta-cyclodextrin to extract cholesterol and esters from egg materials. This method involves several steps, including pH adjustment, dilution, heating, mixing, cooling, and centrifugation, achieving a remarkable removal of about 95-96% of total egg yolk cholesterol without damaging other components.
Career Highlights
Denise M Smith is affiliated with Michigan State University, where she continues her research and innovation in food science. Her work is recognized for its practical applications in improving the nutritional profile of egg products.
Collaborations
Denise has collaborated with notable colleagues, including Aziz C Awad and Christopher Sikorski, contributing to her research and patent developments.
Conclusion
Denise M Smith's innovative work in reducing cholesterol in egg products showcases her dedication to improving health through science. Her patents reflect a commitment to advancing food technology and nutrition.