Greg Gorang

Title: Innovations in Nut Processing: The Contributions of Greg Gorang

Introduction

Greg Gorang is an innovative inventor based in Turlock, California. He has made significant contributions to the field of food processing, particularly in the drying of nuts. His unique approach to nut processing has the potential to enhance the quality and taste of walnut products.

Latest Patents

Greg Gorang holds a patent for a method for drying walnuts. This method involves removing acids, particularly tannins, and halting enzymatic activity within the nut prior to drying. This novel approach offers many useful characteristics, including a reduction in bitterness associated with tannins. In one embodiment of his patent, walnuts are blanched in water for 3 to 5 minutes to remove acids and stop enzymatic activity without causing the nut oils to react. The walnuts are then reduced to a partially dehydrated state of 2% water. This preparation allows for drying without inducing rancidity, resulting in a more palatable product. Additionally, the nuts can be glazed to form a protective coating that inhibits oxidative reactions, making them a convenient and tasty snack food.

Career Highlights

Greg Gorang is associated with Diamond of California, a company known for its high-quality nut products. His work at Diamond of California has allowed him to apply his innovative methods in a practical setting, contributing to the company's reputation for excellence in nut processing.

Collaborations

Greg has collaborated with notable coworkers, including Maris Lunt and Peter Mattson. Their combined expertise in the field of food processing has fostered an environment of innovation and creativity.

Conclusion

Greg Gorang's contributions to nut processing through his patented method for drying walnuts exemplify the impact of innovation in the food industry. His work not only enhances the quality of walnut products but also provides consumers with a better tasting and healthier snack option.