Lawrence A Johnson

Title: The Innovations of Lawrence A. Johnson

Introduction

Lawrence A. Johnson is a notable inventor based in College Station, TX (US). He has made significant contributions to the field of food technology, particularly in the development of processes for creating soybean-based products. With a total of 2 patents, his work has enhanced the nutritional value and quality of food products derived from soybeans.

Latest Patents

One of his latest patents is a process for making a soybean-based milk analog, commonly known as soymilk. This innovative process involves comminuting whole soybeans with their hulls, forming a slurry, and simultaneously inactivating trypsin inhibitors and lipoxygenase without damaging the protein bodies. The method ensures minimal destruction of essential amino acids and enhances the nutritional value of the resulting soymilk. The process is characterized by instantaneous heat transfer through direct infusion of steam into the slurry, leading to improved flavor, palatability, and prolonged storage life.

Another significant patent by Johnson focuses on the preparation of protein isolates from vegetable protein sources, such as sunflower meal. This process utilizes an alkali solution in the presence of alkali metal borohydride to extract protein isolates, which exhibit improved color, palatability, and nutritional value. These protein isolates serve as highly desirable additives for various food products and animal feeds.

Career Highlights

Throughout his career, Lawrence A. Johnson has worked with reputable companies, including the Edlong Corporation and Thiokol Corporation. His experience in these organizations has contributed to his expertise in food technology and innovation.

Collaborations

Johnson has collaborated with notable individuals in his field, including William J. Hoover and Charles W. Deyoe. These collaborations have likely enriched his work and led to further advancements in food processing technologies.

Conclusion

Lawrence A. Johnson's contributions to the field of food technology through his innovative patents have significantly impacted the production of soybean-based products. His work continues to influence the industry, enhancing the nutritional quality and appeal of food products.