Company Filing History:
Years Active: 2001
Title: The Innovations of Hilary Shallo
Introduction
Hilary Shallo is an accomplished inventor based in Naperville, IL. He has made significant contributions to the field of food science, particularly in the development of high-quality soy protein concentrates. His innovative work has led to advancements in the production methods of soy proteins, enhancing their functionality and flavor profile.
Latest Patents
Hilary Shallo holds a patent for "Soy proteins and methods for their production." This patent describes a process for producing a high-quality soy protein concentrate (SPC) through enzyme treatment combined with ultrafiltration. The starting material, soy flour, undergoes enzymatic treatment with commercial pectinases and is diafiltered using a porous stainless steel ultrafiltration system. The resulting SPC exhibits reduced levels of physic acid and nucleic acids, thanks to the activity of phytase and nuclease enzymes present in the pectinase. This innovative process improves the solubility of the SPC compared to conventional soy isolates produced by acid precipitation. High-performance liquid chromatography gel filtration profiles confirm that the proteins in the SPC remain intact, and sensory evaluations indicate a reduced flavor compared to the original soy flour.
Career Highlights
Hilary Shallo is currently employed at Abbott Laboratories Corporation, where he continues to apply his expertise in food science and innovation. His work at Abbott Laboratories has allowed him to collaborate with other professionals in the field and contribute to the development of new food products that meet consumer demands for quality and functionality.
Collaborations
Some of Hilary's notable coworkers include Ronald L Thomas and Louis I Ndife. Their collaboration has likely fostered an environment of innovation and creativity, leading to advancements in their respective projects.
Conclusion
Hilary Shallo's contributions to the field of soy protein production exemplify the impact of innovative thinking in food science. His patent for soy proteins and methods for their production showcases his commitment to enhancing the quality and functionality of food products.