This inventor holds 3 USPTO granted patents. Top assignee: General Foods Limited. Active years: 1985-1987.
Company Filing History:
Years Active: 1985-1987
Title: The Innovative Contributions of John E Hammond
Introduction
John E Hammond is a notable inventor based in Glen Rock, NJ (US). He has made significant contributions to the field of food science and technology, holding a total of 3 patents. His work focuses on creating innovative compositions that enhance food products.
Latest Patents
One of Hammond's latest patents is for a silica gel-lipid composition. This irreversible gel composition combines silica gel and a lipid, allowing for the preparation of a non-waxy, no melt chocolate by mixing silica gel with cocoa butter, which serves as the lipid source. Another significant patent is a method for making a low-calorie dipeptide sweetening composition. This invention produces readily soluble sweetening compositions by co-drying solutions at a pH between about 9.0 and about 10.0, which include an edible bulking agent, a dipeptide sweetening compound, and an alkalizing agent.
Career Highlights
Hammond has worked with General Foods Limited, where he has applied his innovative ideas to develop new food products. His expertise in food technology has allowed him to contribute to advancements in the industry.
Collaborations
Throughout his career, Hammond has collaborated with notable coworkers, including John R Frost and Nancy J Sarich. These partnerships have fostered a creative environment that encourages innovation and the development of new ideas.
Conclusion
John E Hammond's contributions to food science through his patents and collaborations highlight his role as an influential inventor. His work continues to impact the industry positively, showcasing the importance of innovation in food technology.