John T Rundell

Title: John T Rundell: Innovator in Glucose Syrup Clarification

Introduction

John T Rundell is a notable inventor based in Keston, GB. He has made significant contributions to the field of food science, particularly in the clarification of glucose syrups. His innovative approach has led to advancements that benefit various industries.

Latest Patents

John T Rundell holds a patent for the clarification of glucose syrups. This patent involves a process where hydrolyzed corn or other starch is clarified by forming a primary floc at a pH of 3.5 to 6.5. The process includes aerating the syrup, distributing an anionic organic polymeric flocculant, and allowing the secondary floc to grow and segregate by flotation. The final step involves separating flocculated solids from the clarified syrup. This innovative method enhances the quality and clarity of glucose syrups used in food products.

Career Highlights

John T Rundell is associated with Tate & Lyle, Inc., a company known for its expertise in food ingredients and solutions. His work at Tate & Lyle has allowed him to apply his innovative ideas in a practical setting, contributing to the company's reputation for quality and innovation in food science.

Collaborations

Throughout his career, John has collaborated with esteemed colleagues such as Paul R Pottage and Ronald J Harradine. These collaborations have fostered a creative environment that encourages the development of new ideas and solutions in the field of food technology.

Conclusion

John T Rundell's contributions to the clarification of glucose syrups exemplify the impact of innovation in food science. His patent and work at Tate & Lyle, Inc. highlight the importance of collaboration and creativity in advancing industry standards.