Company Filing History:
Years Active: 1976-1980
Title: Innovations of James W Hampson in Fat Composition Technology.
Introduction
James W Hampson is a notable inventor based in Philadelphia, PA, who has made significant contributions to the field of fat composition technology. He holds a total of five patents, showcasing his innovative approach to the utilization of beef tallow in various applications.
Latest Patents
Hampson's latest patents focus on physiochemically designed fat compositions derived from tallow. His work involves partitioning beef tallow into five distinct fractions, each characterized by unique fatty acid and glyceride compositions, as well as specific thermal properties. This precise multi-step crystallization process results in two crystalline fractions, one plastic solid, and two liquid fractions. Notably, one of the liquid fractions constitutes 60% of the tallow and is versatile in its applications, including the formulation of salad oils, margarines, and both liquid and plastic shortenings. The plastic solid fraction exhibits properties akin to cocoa butter, allowing for compatibility when blended, while careful consideration is required when mixing with other fractions to avoid undesirable thermal characteristics.
Career Highlights
Hampson has dedicated his career to advancing the science of fat compositions, particularly through his work with the United States of America as represented by the Secretary of. His innovative patents have paved the way for new formulations that enhance the functionality and application of fats in food products.
Collaborations
Throughout his career, Hampson has collaborated with esteemed colleagues such as Francis E Luddy and Samuel F Herb. These partnerships have contributed to the development and refinement of his patented technologies.
Conclusion
James W Hampson's contributions to fat composition technology exemplify the impact of innovative thinking in the food industry. His patents not only enhance the understanding of tallow's properties but also expand its applications in various food formulations.