Decatur, IL, United States of America

Eric A Marion


 


Average Co-Inventor Count = 6.6

ph-index = 2

Forward Citations = 12(Granted Patents)


Company Filing History:


Years Active: 2007-2011

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3 patents (USPTO):Explore Patents

Title: Eric A Marion: Innovator in Enzyme-Resistant Starch Production

Introduction

Eric A Marion is a notable inventor based in Decatur, IL (US), recognized for his contributions to the field of starch production. He holds a total of 3 patents, showcasing his innovative approach to creating enzyme-resistant starch.

Latest Patents

One of Eric's latest patents involves a process for producing enzyme-resistant starch. This process utilizes an aqueous feed composition that includes starch containing at least about 50% by weight amylose, water, and alcohol. The concentration of starch in the feed composition ranges from about 5% to about 50% by weight, with a pH between about 3.5 and about 6.5. The process includes a first heating step where the feed composition is heated to a temperature between about 130-170° C. for approximately 0.1-3.0 hours. Following this, the feed composition is cooled to a temperature between about 4-70° C. for about 0.1-6.0 hours. A second heating step then occurs, where the feed composition is heated to a temperature between about 110-150° C. for about 0.1-10.0 hours. Finally, the starch is separated from the majority of the water and alcohol and is dried.

Career Highlights

Eric A Marion is currently employed at Tate & Lyle Ingredients Americas LLC, where he continues to innovate in the field of food science. His work has significantly impacted the production of starches that are resistant to enzymatic breakdown, which has various applications in the food industry.

Collaborations

Eric collaborates with several professionals, including Ethel D Stanley, who serves as a Legal Representative, and Patricia A Richmond. Their combined expertise contributes to the advancement of innovative solutions in starch production.

Conclusion

Eric A Marion's work in enzyme-resistant starch production exemplifies the importance of innovation in food science. His patents and collaborations highlight his commitment to advancing this field, making significant contributions to the industry.

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