This inventor holds 1 USPTO granted patent. Top assignee: Other. Active years: 2002.
Company Filing History:
1 out of 834,411 Years Active: 2002
Title: Pat McLaughlin: Innovator in Edible Oil Hydrogenation
Introduction
Pat McLaughlin is an accomplished inventor based in New Albany, IN (US). He has made significant contributions to the field of edible oil processing through his innovative patent. His work focuses on improving the efficiency and effectiveness of hydrogenation catalysts used in the industry.
Latest Patents
Pat McLaughlin holds a patent for a "Combination sulphur adsorbent and hydrogenation catalyst for edible oils." This invention presents an improved catalyst for edible oil hydrogenation, achieved by incorporating a sulphur-adsorbing zeolite with a supported nickel hydrogenation catalyst. The zeolite utilized is a cation-exchanged form of low silica faujasite, characterized by a silica to alumina ratio ranging from about 1.8 to 2.1. The hydrogenation catalyst is a supported nickel catalyst, and the zeolite is integrated into the stabilization media with the reduced hydrogenation catalyst, forming a physical blend of sulphur-adsorbing zeolite and reduced nickel hydrogenation catalyst in a stabilization medium. This innovative approach enhances the hydrogenation process, making it more efficient for edible oils.
Career Highlights
Throughout his career, Pat McLaughlin has demonstrated a commitment to advancing technology in the edible oil industry. His patent reflects his expertise and innovative thinking, contributing to improved processes that benefit manufacturers and consumers alike.
Collaborations
Pat has collaborated with notable colleagues, including Eric J Weston and Robert Ritzmann. These partnerships have likely fostered a creative environment that encourages the development of groundbreaking solutions in the field.
Conclusion
Pat McLaughlin's contributions to the edible oil industry through his innovative patent exemplify his dedication to improving hydrogenation processes. His work not only enhances the efficiency of edible oil production but also showcases the importance of innovation in food technology.