Company Filing History:
Years Active: 1977-1981
Title: Innovations by Mary C Concilio-Nolan
Introduction
Mary C Concilio-Nolan is an accomplished inventor based in New York, NY (US). She has made significant contributions to the field of food science, particularly in the development of egg white substitutes. With a total of two patents to her name, her work has the potential to impact various culinary applications.
Latest Patents
Her latest patents include a process for forming an egg white substitute and a method for separating sodium lauryl sulfate (SLS) from a SLS/protein complex. The first patent describes how an egg white substitute can be created from whey proteins by adjusting the pH of a water solution containing whey protein. This innovative process allows for the production of a modified whey protein solution that can be utilized in meringues and other recipes. The second patent outlines a method for treating a sodium lauryl sulfate-whey protein complex to produce a supernatant solution that can also serve as an egg white substitute after reducing its sodium lauryl sulfate content.
Career Highlights
Mary works at Stauffer Chemical Company, where she continues to explore innovative solutions in food science. Her expertise in the field has led to advancements that benefit both consumers and the food industry.
Collaborations
One of her notable collaborators is Pei K Chang, with whom she has worked on various projects related to her patents.
Conclusion
Mary C Concilio-Nolan's contributions to the field of food science through her innovative patents demonstrate her commitment to advancing culinary technology. Her work not only provides alternatives for egg white substitutes but also showcases the potential of whey proteins in food applications.