San Diego, CA, United States of America

Ofori J Amankonah


Average Co-Inventor Count = 3.0

ph-index = 1

Forward Citations = 23(Granted Patents)


Company Filing History:


Years Active: 1996

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1 patent (USPTO):Explore Patents

Title: Ofori J Amankonah: Innovator in Food Technology

Introduction

Ofori J Amankonah is a notable inventor based in San Diego, CA (US). He has made significant contributions to the field of food technology, particularly with his innovative approach to fat replacement in food products. His work focuses on creating solutions that enhance the nutritional profile of food while maintaining desirable textures and flavors.

Latest Patents

Ofori J Amankonah holds 1 patent for his invention titled "Oil-coated microparticulated gellan gum." This invention involves the development of oil-coated microparticulated gellan gum microparticles, which serve as a fat replacer, encapsulant, and delivery system for food ingredients in low- or no-fat food matrices. The microparticles are designed to be substantially spherical, with particle sizes ranging from about 0.1 to 10 microns, and primarily between 0.1 and 5.0 microns. Notably, these microparticles exhibit a narrow size distribution, with approximately 70-80% falling within the 0.1-5.0 micron range. Their high degree of deformability and surface hydrophobicity makes them particularly effective in food applications.

Career Highlights

Ofori J Amankonah is associated with Monsanto Company, where he applies his expertise in food technology to develop innovative solutions. His work has contributed to advancements in the food industry, particularly in creating healthier food options that do not compromise on taste or texture.

Collaborations

Throughout his career, Ofori has collaborated with notable colleagues, including Raymond C Valli and Dana A Zdanis. These collaborations have fostered a creative environment that encourages the development of groundbreaking food technologies.

Conclusion

Ofori J Amankonah is a pioneering inventor whose work in food technology has the potential to transform the way we approach fat replacement in food products. His innovative microparticulated gellan gum represents a significant advancement in creating healthier food options.

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