Newark, DE, United States of America

Kenneth LeRoy Chambliss


Average Co-Inventor Count = 3.0

ph-index = 1

Forward Citations = 19(Granted Patents)


Company Filing History:


Years Active: 2004

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1 patent (USPTO):Explore Patents

Title: The Innovative Contributions of Kenneth LeRoy Chambliss

Introduction

Kenneth LeRoy Chambliss, based in Newark, Delaware, is a notable inventor recognized for his significant contributions to the field of pectin and its applications. With expertise in food science, his innovations have had a profound impact on product formulation and stability.

Latest Patents

Chambliss holds a patent titled "Low Methoxyl Pectins, Processes Thereof, and Stabilized Aqueous Systems Comprising the Same." This innovation involves low methoxyl pectins that exhibit pseudoplasticity and minimal phase separation in aqueous solutions when interacting with at least one polyvalent cation. His work particularly focuses on low methoxyl pectins derived from non-calcium sensitive pectins. The processes outlined for producing these low methoxyl pectins provide valuable methods for suspending particulates, making them essential in various applications.

Career Highlights

Kenneth LeRoy Chambliss is affiliated with CP Kelco Aps, where he contributes to the development of food ingredients and specialty products. His patent demonstrates not only his innovative capabilities but also his role in enhancing the functionalities of pectin, which is crucial in food formulation and stabilization processes.

Collaborations

Throughout his career, Chambliss has collaborated with esteemed colleagues such as Timothy C. Gerrish and Susan C. Forman, highlighting his connection to a network of professionals dedicated to advancing food science and technology. These collaborations have likely fostered a dynamic environment for sharing knowledge and refining inventive processes.

Conclusion

Kenneth LeRoy Chambliss stands out as an inventor whose work in low methoxyl pectins has led to innovative solutions in food science. His contributions not only reflect his expertise but also emphasize the importance of collaboration in enhancing product formulation and stability. With a focus on non-calcium sensitive pectins, Chambliss continues to pave the way for advancements in the industry.

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