Location History:
- Schererville, IN (US) (1988 - 1989)
- Valparaiso, IN (US) (1992)
Company Filing History:
Years Active: 1988-1992
Title: Innovations of Eugene J Faron
Introduction
Eugene J Faron is a notable inventor based in Schererville, Indiana, with a remarkable portfolio of 10 patents. His work primarily focuses on food technology, particularly in the development of reduced-fat food products.
Latest Patents
Faron's latest patents include a method for making a reduced fat product. This method involves replacing a portion of the fat and/or oil in foodstuffs with a high amylose starch hydrolysate, which has an apparent amylose content above about 40% and a DE greater than 5 and less than 15.0. The preferred starch base for this method is high amylose corn starch. Another significant patent involves foodstuffs containing starch of a waxy shrunken-2 genotype. This patent discloses a thickened foodstuff containing a chemically modified starch extracted from a starch-bearing plant with a waxy shrunken-2 genotype, with maize being the preferred plant.
Career Highlights
Faron has made significant contributions to the field of food science through his innovative approaches to food formulation. His work at American Maize-Products Company has allowed him to apply his expertise in starch technology to create healthier food options.
Collaborations
Throughout his career, Faron has collaborated with notable colleagues, including Robert B Friedman and David J Gottneid. These collaborations have further enhanced his research and development efforts in the food industry.
Conclusion
Eugene J Faron's contributions to food technology through his patents and collaborations highlight his commitment to innovation in creating healthier food products. His work continues to impact the industry positively.