Eugene W Ford

Title: The Innovative Contributions of Eugene W. Ford

Introduction

Eugene W. Ford is a notable inventor based in Woodbury, NJ (US). He has made significant contributions to the field of food science, particularly in the development of methods to improve egg products. His innovative approach has led to advancements in reducing cholesterol levels in egg yolk.

Latest Patents

Eugene W. Ford holds a patent for a method that effectively removes cholesterol and fat from egg yolk through chelation. This patent, titled "Method for removing cholesterol and fat from egg yolk by chelation," outlines a process that involves adding an anionic chelating agent to dilute egg yolk. This agent forms a complex with the lipoprotein fraction of the yolk, resulting in a precipitate that can be separated from the aqueous fraction. The method ultimately leads to the production of a reduced cholesterol egg product, which comprises protein-containing complexes, fat that is essentially free of cholesterol, and liquid egg white. He has 1 patent to his name.

Career Highlights

Eugene W. Ford is associated with Campbell Soup Company, where he has applied his expertise in food technology. His work has contributed to the company's efforts in creating healthier food options for consumers.

Collaborations

Throughout his career, Eugene has collaborated with notable colleagues, including Rudolf J. Hsieh and Donald P. Snyder. These partnerships have fostered innovation and have been instrumental in advancing food science.

Conclusion

Eugene W. Ford's contributions to the field of food science, particularly through his patented methods for reducing cholesterol in egg products, highlight his role as an influential inventor. His work continues to impact the industry positively.