Company Filing History:
Years Active: 2001
Title: Innovations by Herschell Ball in Egg Yolk Processing
Introduction
Herschell Ball is an innovative inventor based in Waconia, MN (US). He has made significant contributions to the field of food processing, particularly in the extraction of phospholipids from egg yolks. His work has implications for both the food industry and nutritional science.
Latest Patents
Herschell Ball holds a patent for an aqueous extraction process designed to selectively remove phospholipid from egg yolks. This process utilizes an aqueous method to separate a majority of the proteins from the egg yolk material by manipulating ionic strength, pH, and gravitational centrifuge forces. The method begins with the separation of egg yolks from the albumen, followed by mixing the yolk material with water to create a diluted DY fraction. The pH is then adjusted using acids, bases, or salts. The mixture undergoes gravitational separation through centrifugation, resulting in distinct DYS and DYP fractions. The DYS fraction is further processed to achieve the desired phospholipid separation, which may also involve feeding regimes for hens to enhance omega-3 fatty acid concentration in the yolks.
Career Highlights
Herschell Ball is associated with Michael Foods, Inc., where he applies his expertise in food processing technologies. His innovative approach to egg yolk processing has positioned him as a key figure in the industry, contributing to advancements in food quality and nutritional value.
Collaborations
Herschell collaborates with Jonathan A Merkle, leveraging their combined expertise to enhance the development of food processing techniques.
Conclusion
Herschell Ball's contributions to the field of egg yolk processing through his patented aqueous extraction process demonstrate his commitment to innovation in food technology. His work not only improves food quality but also enhances nutritional benefits, making a significant impact in the industry.