Company Filing History:
Years Active: 2001-2004
Title: Gregory A. Bates: Innovator in Protein Separation and Meat Emulsions
Introduction
Gregory A. Bates is a notable inventor based in Collinsville, IL (US). He has made significant contributions to the field of food technology, particularly in the areas of protein separation and meat emulsions. With a total of 2 patents, his work has advanced the understanding and application of plant-based proteins.
Latest Patents
Bates' latest patents include a process for separating and recovering protein and isoflavones from plant material. This innovative method involves preparing a clarified protein extract and using a polar ion exchange resin to bind isoflavones, allowing for their separation and recovery. His second patent focuses on creating a low viscosity, high gel strength protein-starch composition. This composition is designed to maintain low viscosity prior to cooking while achieving high gel strength afterward, making it ideal for meat emulsions.
Career Highlights
Throughout his career, Gregory A. Bates has worked with prominent companies in the food technology sector, including Protein Technologies International, Inc. and Solae, LLC. His expertise in protein applications has positioned him as a valuable asset in the industry.
Collaborations
Bates has collaborated with notable colleagues such as Iue Chung Cho and Charles E. Coco. These partnerships have contributed to the development of innovative solutions in protein technology.
Conclusion
Gregory A. Bates is a distinguished inventor whose work in protein separation and meat emulsions has made a lasting impact on food technology. His patents reflect a commitment to advancing the field and improving food products for consumers.