This inventor holds 5 USPTO granted patents. Top assignees: Protein Technologies International, Inc., Other. Active years: 1998-2003.
Company Filing History:
4 out of 41 
1 out of 834,411 Years Active: 1998-2003
Title: The Innovative Contributions of Maryann C Allred
Introduction
Maryann C Allred is a notable inventor based in Collinsville, Illinois, with a significant impact in the field of food technology. With five patents to her name, she has been instrumental in developing processes that enhance the nutritional quality of vegetable-based products. Her innovative work focuses on aglucone isoflavones, which have garnered attention for their potential health benefits.
Latest Patents
One of Maryann C Allred's latest patents revolves around "Aglucone Isoflavone Enriched Vegetable Flour and Vegetable Grit and Process for Making the Same from a Vegetable Material Containing Isoflavone." This invention outlines a process for producing vegetable flour or grit enriched with aglucone isoflavones. The process involves slurrying a vegetable material that contains isoflavone glucosides in water and treating it with an enzyme that converts the glucosides into aglucone isoflavones. The result is a vegetable flour or grit that is rich in aglucone isoflavones, with specific metrics for genistein and daidzein content, enhancing its nutritional profile.
Career Highlights
Throughout her career, Maryann has worked with various companies, including Protein Technologies International, Inc., where she applied her expertise in food science and technology. Her work has made significant contributions to the food industry, particularly in the development of healthier food products that leverage the benefits of isoflavones.
Collaborations
Maryann has collaborated with esteemed colleagues in her field, including Barbara A Bryan and Mark A Roussey. These partnerships have helped facilitate advancements in her research and innovations, contributing to the successful development of her patented processes.
Conclusion
Maryann C Allred's contributions to the field of food technology not only reflect her innovative capabilities but also highlight the importance of her work in creating healthier food ingredients. As she continues to develop new processes and products, her impact on the industry will undoubtedly be felt for years to come.