Gregory Delgado

Title: Gregory Delgado: Innovator in Food Science

Introduction

Gregory Delgado is a notable inventor based in East Chicago, IN (US). He has made significant contributions to the field of food science, particularly in the development of innovative food products. With a total of 2 patents, his work focuses on enhancing food quality and functionality.

Latest Patents

Delgado's latest patents include a method for fractionating starch hydrolysates and a method for making a reduced fat foodstuff. The first patent describes a low DE starch hydrolysate that is fractionated using a strong base ion exchange resin in hydrophobic anion form. This process results in fractionated acyclic limit dextrins from a cyclodextrin glycosyl transferase digest, which exhibit extremely long-term clarity. The second patent outlines a method for creating a reduced fat foodstuff by replacing a portion of the fat and/or oil with an aqueous dispersion of hydroxypropylated starch. This starch has a degree of substitution above 0.04 and an apparent amylose content of about 40%, with high amylose corn starch being the preferred base. The resulting paste from this dispersion is translucent and tends not to retrograde.

Career Highlights

Gregory Delgado is currently employed at American Maize-Products Company, where he applies his expertise in food science to develop innovative products. His work has contributed to advancements in food technology, particularly in creating healthier food options.

Collaborations

Delgado has collaborated with several professionals in his field, including Susan L. Furcsik and David J. Mauro. These collaborations have further enhanced his research and development efforts.

Conclusion

Gregory Delgado is a prominent inventor whose work in food science has led to valuable innovations. His patents reflect a commitment to improving food quality and health, making a significant impact in the industry.