Company Filing History:
Years Active: 2006
Title: Innovations of John Teixeira in Low-Calorie Fat Substitutes
Introduction
John Teixeira is an accomplished inventor based in Mystic, CT (US). He is known for his innovative work in the field of food science, particularly in developing low-calorie fat substitutes. His contributions have the potential to impact the food industry significantly.
Latest Patents
Teixeira holds a patent for a "Method for the direct esterification of sorbitol with fatty acids." This patent describes a process for preparing mixtures of sorbitol fatty acid esters that can be used as low-calorie fat substitutes. The method involves the direct esterification of sorbitol with free fatty acids, optionally using an esterification catalyst. The resulting sorbitol esters have an average degree of hydroxyl substitution ranging from about 3 to about 5.5. This partial esterification creates a mixture of esters that can serve as low-calorie fat substitutes without undesirable physiological side effects or the need for additives. Additionally, the process is environmentally friendly, as it does not require large amounts of organic solvents or bleaching agents.
Career Highlights
Teixeira is associated with Danisco Cultor America, Inc., where he has been able to apply his innovative ideas in a practical setting. His work has contributed to advancements in food technology, particularly in creating healthier alternatives for consumers.
Collaborations
Teixeira has collaborated with notable colleagues such as Paul Leo McGrane and George W Borden. These partnerships have fostered a creative environment that encourages the development of groundbreaking solutions in food science.
Conclusion
John Teixeira's innovative approach to creating low-calorie fat substitutes showcases his commitment to improving food products for healthier living. His patent and work at Danisco Cultor America, Inc. highlight the importance of innovation in the food industry.