Clarence Center, NY, United States of America

John S O'Mahony


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:


Years Active: 1982-2001

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8 patents (USPTO):Explore Patents

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.

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