Oyelayo Jegede

Title: The Innovative Contributions of Oyelayo Jegede

Introduction

Oyelayo Jegede is a notable inventor based in Bridgewater, NJ (US). He has made significant contributions to the field of food science through his innovative patents. With a total of 2 patents, his work focuses on enhancing food products using advanced technologies.

Latest Patents

One of Oyelayo's latest patents is titled "Foodstuffs comprising treated fava bean protein concentrates." This technology involves heat-moisture treated fava bean protein concentrates that contain between 50% and 73% protein, with a denaturation enthalpy ranging from about 5.5 to 6.5 J/g. This limited degree of denaturation allows the protein concentrates to function effectively as emulsifiers, offering good solubility in water and reduced flavor. Another significant patent is for "Thermally inhibited waxy cassava starch." This specification reveals thermally inhibited waxy cassava starches and edible compositions derived from them. These edible compositions exhibit improved creaminess compared to prior art starches, regardless of the starch usage level, and have a peak viscosity ranging from about 100 to 2000 Brabender units.

Career Highlights

Throughout his career, Oyelayo has worked with reputable companies such as Corn Products Development, Inc. and Ingredion Singapore Pte. Ltd. His experience in these organizations has allowed him to develop and refine his innovative ideas in food technology.

Collaborations

Oyelayo has collaborated with talented individuals in his field, including Sharon Bender and Caterina Loduca. These partnerships have contributed to the advancement of his research and the successful development of his patents.

Conclusion

Oyelayo Jegede's contributions to food science through his innovative patents demonstrate his commitment to enhancing food products. His work continues to influence the industry and pave the way for future advancements.