Company Filing History:
Years Active: 1985-1996
Title: The Innovations of Donald D. Christianson
Introduction
Donald D. Christianson is a notable inventor based in Peoria, Illinois, who has made significant contributions to the field of materials science. With a total of three patents to his name, Christianson has focused on developing innovative pastes and gels that utilize starch and poly(ethylene-co-acrylic acid). His work has implications in various industries, particularly in food technology.
Latest Patents
Christianson's latest patents include the development of aqueous ambient temperature pastes and gels made from starch and poly(ethylene-co-acrylic acid). These formulations contain starch in amounts ranging from about 2.5% to about 10% by weight, and poly(ethylene-co-acrylic acid) in amounts from about 0.5% to about 20% by weight. The unique combination allows for higher viscosities and different gel strengths compared to similar products without poly(ethylene-co-acrylic acid). The preparation method involves cooking a mixture of starch and poly(ethylene-co-acrylic acid) in an aqueous medium, followed by cooling to ambient temperature. Another patent focuses on starch-natural gum composite compositions, which serve as effective thickening and suspending agents in food products.
Career Highlights
Throughout his career, Christianson has demonstrated a commitment to innovation in material formulations. His patents reflect a deep understanding of the interactions between different polysaccharides and their applications in real-world products. His work has contributed to advancements in food technology, particularly in creating smoother and more viscous products that can serve as fat substitutes.
Collaborations
Christianson has collaborated with notable colleagues such as George F. Fanta and John P. Friedrich. These partnerships have likely enhanced the scope and impact of his research, leading to the successful development of his patented technologies.
Conclusion
Donald D. Christianson is a distinguished inventor whose work in starch and poly(ethylene-co-acrylic acid) pastes and gels has paved the way for innovative applications in various industries. His contributions continue to influence the field of materials science and food technology.