Frederick William Comer

Title: **Innovative Contributions of Frederick William Comer in Pea Flour Technology**

Introduction

Frederick William Comer, an inventive mind based in Agincourt, California, has made significant strides in the food technology sector through his innovative approach to enhancing pea flour. With a total of two patents to his name, his work primarily focuses on improving the quality and flavor profile of pea flour used in various food applications.

Latest Patents

Comer's latest patents reflect his dedication to refining pea flour processing methods. The first, titled "Decoloring of Pea Flour," outlines a method for removing the orange-brown colorants from yellow pea flour, which is vital in producing a high protein variant. This method involves heat treatment and the extraction of the flour using a solvent comprised of a C1, C2, or C3 monohydric alcohol, ensuring the removal of undesirable color constituents while maintaining the flour's integrity.

His second patent, "Removal of Bitter Flavor from Pea Flour," focuses on eliminating the bitter and leguminous flavors from pea flour. This innovative method employs steam to debitter the flour over a specific duration, allowing volatile compounds to be drawn off before any unwanted flavors develop. These patents highlight Comer's commitment to elevating the culinary quality and adaptability of pea flour in food systems.

Career Highlights

Frederick William Comer is associated with Griffith Laboratories, Inc., where he continues to apply his expertise in food science and technology. His role at the company enables him to engage in innovative projects aimed at improving food ingredients, catering to both industry needs and consumer preferences.

Collaborations

While specific collaboration details have not been outlined, it can be inferred that Comer's patents might stem from cooperative efforts within the food science community and partnerships with various research institutions focused on food technology advancements. His work likely benefits from a network of professionals dedicated to innovation in the ingredients sector.

Conclusion

Frederick William Comer exemplifies the spirit of innovation in the food technology arena, particularly through his contributions to improving pea flour. With his notable patents, he has paved the way for enhanced processing methods that promise to revolutionize how pea flour is perceived and utilized in food systems. As he continues to push boundaries in food science, Comer's impact on the industry remains profound and inspiring.