Company Filing History:
Years Active: 2011
Title: Eric M Reamer: Innovator in Food Product Development
Introduction
Eric M Reamer is a notable inventor based in North Syracuse, NY (US). He has made significant contributions to the field of food science, particularly in the development of food products that incorporate slowly digestible or digestion-resistant carbohydrate compositions. His innovative approach has the potential to enhance nutritional profiles and improve health outcomes.
Latest Patents
Eric M Reamer holds 1 patent for his invention titled "Food products comprising a slowly digestible or digestion resistant carbohydrate composition." This patent describes a food product that includes an oligosaccharide composition that is either digestion resistant or slowly digestible. The process for producing this composition involves creating an aqueous mixture containing at least one oligosaccharide and one monosaccharide through the saccharification of starch. The mixture is then membrane filtered to separate it into a monosaccharide-rich stream and an oligosaccharide-rich stream, from which the oligosaccharide-rich stream is recovered. Alternatively, the oligosaccharide composition can be produced by heating an aqueous feed composition with a high solids concentration and using a catalyst to form non-linear saccharide oligomers.
Career Highlights
Eric M Reamer is currently employed at Tate & Lyle Ingredients Americas LLC, where he continues to innovate in the food industry. His work focuses on developing healthier food options that can benefit consumers. His expertise in carbohydrate chemistry has positioned him as a valuable asset in his field.
Collaborations
Throughout his career, Eric has collaborated with several professionals, including Michael D Harrison and James C Purdue. These collaborations have likely contributed to the advancement of his research and the successful development of his patented inventions.
Conclusion
Eric M Reamer is a distinguished inventor whose work in food product development showcases his commitment to improving nutritional options. His innovative patent reflects a deep understanding of carbohydrate chemistry and its applications in the food industry.