Elizabethtown, PA, United States of America

Eric J Whitacre



Average Co-Inventor Count = 6.0

ph-index = 7

Forward Citations = 114(Granted Patents)


Company Filing History:


Years Active: 2001-2013

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10 patents (USPTO):Explore Patents

Title: Innovations by Eric J Whitacre in Cocoa Processing

Introduction

Eric J Whitacre, an inventor based in Elizabethtown, PA, has made significant contributions to the field of cocoa processing with a total of 10 patents to his name. His innovations focus on enhancing the health benefits of cocoa through improved extraction and processing methods.

Latest Patents

Whitacre's recent patents revolve around the extraction of cocoa polyphenols from cocoa beans. These innovations describe processes for producing cocoa components that maintain a significant concentration of polyphenols, contributing to the health of mammals. His inventions cover a broad range of cocoa components, including partially and fully defatted cocoa solids, cocoa nibs, cocoa polyphenol extracts, and chocolate liquors. These patents provide valuable methods for processing cocoa beans to yield products that have enhanced health benefits while conserving essential cocoa components.

Career Highlights

Throughout his career, Whitacre has been associated with several prominent companies, including Mars, Incorporated. His experiences in these roles have undoubtedly influenced his innovative approach to cocoa processing and contributed to his successful patent portfolio.

Collaborations

Whitacre has collaborated with other notable professionals in the field, including Mary E Myers and John F Hammerstone, Jr. These collaborations have likely played a role in refining his inventions and expanding their potential applications in the food industry.

Conclusion

Eric J Whitacre's work in cocoa processing stands as a testament to his innovative spirit and dedication to enhancing the health benefits of cocoa products. His patents not only advance the field but also promise to bring healthier options to consumers through improved cocoa components and processing methods.

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