Company Filing History:
Years Active: 1976-1981
Title: Innovations of Michael F. Campbell
Introduction
Michael F. Campbell is an accomplished inventor based in Decatur, IL (US). He has made significant contributions to the field of vegetable protein processing, holding a total of 3 patents. His work focuses on developing methods that enhance the functionality and utility of vegetable proteins in food applications.
Latest Patents
One of his notable patents is for a bland vegetable protein product and method of manufacture. This innovative process involves a solvent extraction and desolventizing technique that effectively removes flavor-bearing substances from a moist vegetable protein concentrate. The resulting product has a nitrogen solubility index (NSI) of about 6-15 and is suitable for use as a protein ingredient in prepared meats. The method includes extracting defatted vegetable protein flakes with an aqueous alcohol solution, leading to a bland and light-colored protein concentrate that is economical for food production.
Another significant patent involves the creation of water-soluble vegetable protein aggregates. This process utilizes successive pressure and cavitation cycling on aqueous protein dispersions from vegetable sources. The resulting high NSI products possess functional properties similar to milk proteins, making them valuable in various food applications.
Career Highlights
Michael F. Campbell is currently associated with A.E. Staley Manufacturing Company, where he continues to innovate in the field of food science. His expertise in vegetable protein processing has positioned him as a key figure in the industry.
Collaborations
Throughout his career, Campbell has collaborated with notable colleagues, including Paulette A. Howard and David T. Zollinger. These partnerships have contributed to the advancement of his research and the successful development of his patented technologies.
Conclusion
Michael F. Campbell's contributions to vegetable protein processing through his innovative patents have significantly impacted the food industry. His work continues to pave the way for new applications and improvements in food technology.