Company Filing History:
Years Active: 1983-1984
Title: Innovations of Elizabeth A Bodie
Introduction
Elizabeth A Bodie is a notable inventor based in El Cerrito, CA (US). She has made significant contributions to the field of food science through her innovative patents. With a total of 4 patents, her work focuses on the fermentation of dairy byproducts to create useful thickening agents for the food industry.
Latest Patents
One of her latest patents involves the fermentation of whey to produce a thickening polymer. This process utilizes dairy whey, a waste product of cheese production, which is fermented with Xanthomonas campestris ATCC 31923. The resulting fermented whey product contains a thickening polymer that can be used as a thickening agent in various food applications. Additionally, yeast extract may be added to enhance the fermentation process. Another patent focuses on the fermentation of whey to produce a thickening agent by forming a fermentation broth containing whey and sucrose, which is then fermented with Leuconostoc mesenteroides ATCC 14935. This fermentation broth can also include a water-soluble phosphate as a pH buffer and yeast extract.
Career Highlights
Elizabeth A Bodie is currently associated with Stauffer Chemical Company, where she continues to innovate in her field. Her work has been instrumental in developing sustainable solutions for the food industry by transforming waste products into valuable resources.
Collaborations
She has collaborated with Robert D Schwartz, contributing to the advancement of her research and innovations.
Conclusion
Elizabeth A Bodie's contributions to food science through her innovative patents demonstrate her commitment to sustainability and efficiency in the industry. Her work continues to inspire advancements in the utilization of dairy byproducts.