Madison V Blanton

Title: Innovations by Madison V Blanton

Introduction

Madison V Blanton is an accomplished inventor based in Littleton, Colorado. She has made significant contributions to the field of food science, particularly in the development of protein hydrolysates and whey protein compounds. With a total of two patents to her name, her work has the potential to impact various applications in the food industry.

Latest Patents

Madison's latest patents include innovative methods for creating protein hydrolysates and whey protein compounds. The first patent describes methods of making protein hydrolysates, which involve providing a solution containing protein and adjusting the pH to about 10.4 or higher. This process results in a basic protein solution, where a protease enzyme is added to convert a portion of the protein into protein hydrolysates. The resulting compositions can serve as water-soluble food additives, with an average molecular weight ranging from 2000 to 10,000 Daltons.

Her second patent focuses on a method for producing powdered whey protein. This method entails heating a slurry of starting whey protein to temperatures between 140°F and 300°F, which denatures the whey protein. The slurry is then subjected to high shear conditions and dried to yield powdered whey protein. This innovative system includes a cooker and a shear pump, enhancing the efficiency of the production process.

Career Highlights

Madison V Blanton is currently employed at Leprino Foods Company, a leader in the dairy industry. Her work at Leprino Foods has allowed her to apply her expertise in protein science to develop new products that meet consumer demands. Her contributions have been instrumental in advancing the company's product offerings.

Collaborations

Madison collaborates with notable colleagues, including Richard Kevin Merrill and Frank Jaskulka. These partnerships foster a creative environment that encourages innovation and the sharing of ideas.

Conclusion

Madison V Blanton's work in the field of food science exemplifies the impact of innovative thinking on product development. Her patents in protein hydrolysates and whey protein compounds showcase her dedication to advancing food technology. Through her career at Leprino Foods Company, she continues to contribute to the evolution of the food industry.