James C Purdue

Title: Innovator James C. Purdue: Pioneering Advances in Saccharide Oligomers

Introduction

James C. Purdue, based in West Lafayette, Indiana, is a notable inventor known for his significant contributions to the field of food science and carbohydrate composition. With a portfolio of three patents, he has made strides in the development of food products that enhance digestive processing and nutritional value.

Latest Patents

One of James C. Purdue's prominent patents focuses on "Food products comprising a slowly digestible or digestion resistant carbohydrate composition." This innovative food product includes an oligosaccharide composition that offers unique digestion-resistant properties. The technology involves producing an aqueous composition through the saccharification of starch, leading to the separation of monosaccharide-rich and oligosaccharide-rich streams. Another crucial patent is the "Process for producing saccharide oligomers," which details a method for preparing non-linear saccharide oligomers from monosaccharides or linear saccharide oligomers under controlled heating and through the use of catalysts. This work clearly demonstrates his expertise in carbohydrate chemistry and its applications in food technology.

Career Highlights

James has built a reputable career working with notable companies such as Tate & Lyle Ingredients Americas LLC and A.E. Staley Manufacturing Company. His tenure at these organizations has allowed him to apply his innovative ideas to practical applications, paving the way for advancements in the food industry.

Collaborations

Throughout his career, James C. Purdue has collaborated with esteemed professionals like Michael D. Harrison and Penelope A. Patton. Their collective efforts have further enhanced the development and application of his groundbreaking research in carbohydrates.

Conclusion

In summary, James C. Purdue stands out as an influential inventor in the realm of food science, particularly in the development of saccharide oligomers and digestion-resistant carbohydrate compositions. His innovative patents reflect his commitment to improving food products and the overall nutritional landscape, highlighting the invaluable contributions of inventors in transforming our understanding of food technology.