Company Filing History:
Years Active: 1987-1990
Title: The Innovative Contributions of John O'Carroll
John O'Carroll, a notable inventor based in Norwalk, CT, has made significant strides in the field of enzyme applications. With a total of two patents to his name, his work primarily focuses on enhancing processes in the food industry through enzyme technology.
Latest Patents
John O'Carroll's latest patents highlight his expertise in enzyme innovation. The first patent, titled "Starch liquefaction with alpha amylase mixtures," describes a unique enzyme product consisting of a mixture of alpha-amylase sourced from Bacillus licheniformis and B. stearothermophilus. This mixture is strategically composed of 10%-90% activity, with the intention of facilitating the liquefaction of starch or starchy grains, thus enhancing processing efficiency.
The second patent, "Bread antistaling method," offers a novel approach to prolonging the freshness of bread. By incorporating specific quantities of cereal or bacterial alpha-amylase and pullulanase into the dough, O'Carroll addresses issues related to bread staling and unpleasant mouthfeel. This innovation not only improves the shelf life of bread but also enhances its overall quality.
Career Highlights
Throughout his career, John O'Carroll has collaborated with prominent companies like Novo Industri A/S and Novo Laboratories, Incorporated. His experience in these organizations has allowed him to further refine his knowledge in enzyme technologies and their applications in the food industry.
Collaborations
O'Carroll has worked alongside notable colleagues such as Timothy R. Swanson and Philip C. Trackman. Their collaborative efforts have likely contributed to the advancement of enzyme research and development, driving innovation within their respective fields.
Conclusion
In conclusion, John O'Carroll's contributions to enzyme technology through his patents illustrate his commitment to improving food processing techniques. With a focus on starch liquefaction and bread preservation, O'Carroll demonstrates the significant impact of innovative thinking in the food industry. His work continues to inspire future advancements in enzyme applications.