George N Todd

Title: Innovations by George N Todd in Food Extraction Technologies.

Introduction

George N Todd is an accomplished inventor based in Kalamazoo, MI (US). He has made significant contributions to the field of food extraction technologies, holding a total of 5 patents. His work focuses on enhancing the extraction processes of valuable components from various plants, particularly those in the Capsicum genus.

Latest Patents

Todd's latest patents include innovative methods for high-temperature countercurrent solvent extraction of capsicum solids. This process allows for the simultaneous extraction and concentration of carotenoid pigments from paprika, red pepper, and other chili plants using an edible solvent. The method involves a series of mixing and high-temperature mechanical pressing steps, resulting in a concentrated solution rich in flavor and aroma components. Additionally, Todd has developed a similar extraction process for herbs and spices, which also emphasizes the reduction of bacterial counts and the enhancement of stability for both the extract and the residual solids.

Career Highlights

Throughout his career, Todd has been associated with Kalamazoo Holdings, Inc., where he has applied his expertise in food science and extraction technologies. His innovative approaches have not only improved the quality of food extracts but have also contributed to the development of food-grade residual solids with low bacterial counts.

Collaborations

Due to space constraints, the details of Todd's collaborations will not be included in this article.

Conclusion

George N Todd's contributions to food extraction technologies demonstrate his commitment to innovation and quality in the food industry. His patents reflect a deep understanding of the extraction processes that enhance the flavor and safety of food products.