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For the Inventor, By the Inventor

Clarence Center, NY, United States of America

John S O'Mahony

This inventor holds 8 USPTO granted patents. Top assignee: Rich Products Corporation. Active years: 1982-2001.

IDiyas Innovation Intelligence. (2026). Inventor Profile: John S O'Mahony. Retrieved from https://idiyas.com/inventor/john-s-o-mahony

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

USPTO Granted Patents = 8

% Patents Active = 100.0

Average Co-Inventor Count = 2.2

ph-index = 6

Forward Citations = 114(Granted Patents)


Location History:

  • Amherst, NY (US) (1982 - 1986)
  • Clarence Center, NY (US) (1991 - 2001)

Company Filing History:

goldMedal8 out of 83 
 
Rich Products Corporation
 patents

Years Active: 1982-2001

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8 patents (USPTO):Explore Patents
1. 6203841 - Organoleptic whippable foods with improved temperature stability and improved whipping performance (2001-03-20),
2. 5869125 - Whipped low fat spread (1999-02-09),
3. 5175015 - Process of making low fat low cholesterol milk products (1992-12-29),
4. 5063074 - Low fat low cholesterol milk products (1991-11-05),
5. 4626434 - Fruit infusion using a syrup which has been subjected to enzyme (1986-12-02),
6. 4551348 - Sugar infusion of fruit (1985-11-05),
7. 4418082 - Improved fruit composition having a depressed freezing point (1983-11-29),
8. 4356195 - Fruit juices having a depressed freezing point (1982-10-26),

Title: Innovations by John S O'Mahony

Introduction

John S O'Mahony is a notable inventor based in Clarence Center, NY (US). He has made significant contributions to the field of food technology, particularly in the development of whippable food products. With a total of 8 patents to his name, O'Mahony's work has had a considerable impact on the industry.

Latest Patents

One of his latest patents focuses on organoleptic whippable foods with improved temperature stability and whipping performance. This invention describes a whippable food product that includes an oil-in-water emulsion, which consists of a triglyceride fat component, water, an emulsifier, and optionally, a protein component. The product is designed to achieve a whipping overrun of between 300% and 500% in less than four minutes at specific temperatures. Another significant patent is for a whipped low-fat spread, which provides an oil-in-water emulsion with a low fat content and excellent spreading properties across a range of temperatures. This whipped spread contains a continuous aqueous phase with a specified fat percentage, emulsifier, and stabilizing agent, achieving a whipping overrun of at least 200%.

Career Highlights

O'Mahony is currently associated with Rich Products Corporation, where he continues to innovate in the food industry. His work has not only advanced product formulations but has also enhanced the consumer experience with food products.

Collaborations

Throughout his career, O'Mahony has collaborated with notable colleagues such as Marvin L Kahn and Satya N Adapa. These partnerships have contributed to the successful development of his patented inventions.

Conclusion

John S O'Mahony's contributions to food technology through his innovative patents demonstrate his expertise and commitment to improving food products. His work continues to influence the industry and enhance consumer enjoyment.

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
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