Graham Sworn

Title: Graham Sworn: Innovator in Gellan and Xanthan Gum Technologies

Introduction

Graham Sworn is a notable inventor based in Montlignon, France. He has made significant contributions to the field of food science, particularly in the development of gellan and xanthan gums. With a total of 2 patents, his work has advanced the understanding and application of these important food additives.

Latest Patents

Graham Sworn's latest patents include innovations in enzymatically modified gellan gum and xanthan gum. The first patent relates to a process for preparing partially deacylated gellan gum. This process involves treating native or high acyl gellan gum with an esterase capable of partially deacylating the gellan gum. The second patent focuses on xanthan gums with improved characteristics. It details a method for preparing these gums and includes compositions and products that utilize them. Specifically, the invention pertains to xanthan gums derived from various strains, including CFBP 19, CFBP 176, CFBP 64, CFBP 412, ATCC 17915, ATCC 19046, and CFBP 1847, as well as methods for producing xanthan gum from these strains.

Career Highlights

Throughout his career, Graham Sworn has worked with prominent companies in the food science sector. Notably, he has been associated with DuPont Nutrition Biosciences Aps and International N&H Denmark Aps. His experience in these organizations has allowed him to refine his expertise and contribute to innovative projects in food technology.

Collaborations

Graham has collaborated with several professionals in his field, including Kenneth Boetkjaer and Lise Stouby. These collaborations have further enriched his work and expanded the impact of his inventions.

Conclusion

Graham Sworn's contributions to the development of gellan and xanthan gums highlight his innovative spirit and dedication to advancing food science. His patents reflect a commitment to improving food additives that are essential in various applications.