Mary H Grace

Title: Mary H Grace: Innovator in Allergenicity Attenuation

Introduction

Mary H Grace is a notable inventor based in Concord, NC (US). She has made significant contributions to the field of food science, particularly in the area of allergenicity in protein products. Her innovative work focuses on developing methods and compositions that can reduce allergenic responses in food.

Latest Patents

Mary H Grace holds 1 patent for her invention titled "Methods and compositions for attenuating allergenicity in protein products." This invention relates to a low sugar or sugar-free concentrated polyphenolic extract that comprises at least about 30% polyphenols (w/w). Additionally, it includes a protein-polyphenol aggregate matrix with at least about 15% polyphenols (w/w). The patent outlines methods for producing this extract, which involves extracting low sugar or sugar-free plant tissue with an aqueous solvent, filtering the extract, and reducing the volume of the separated aqueous portion.

Career Highlights

Mary H Grace is affiliated with North Carolina State University, where she continues her research and development in food science. Her work has implications for improving food safety and reducing allergic reactions in consumers.

Collaborations

Mary collaborates with Mary Ann Lila, who is also involved in research related to food science and allergenicity. Their partnership enhances the scope and impact of their research efforts.

Conclusion

Mary H Grace's innovative contributions to allergenicity attenuation in protein products highlight her role as a leading inventor in the field. Her work not only advances scientific knowledge but also has the potential to improve the safety and quality of food products for consumers.