Patrick J Patterson

Title: The Innovations of Patrick J Patterson

Introduction

Patrick J Patterson is an accomplished inventor based in Palatine, IL (US). He holds a total of 6 patents that showcase his innovative contributions to the food industry. His work primarily focuses on developing unique food products that enhance quality and shelf stability.

Latest Patents

One of his latest patents is for a composition and method for a high solids yogurt with reduced water activity. This innovative yogurt is created by culturing high solids milk, where lactose is hydrolyzed into glucose and galactose. The water activity can be further minimized through a vacuum-dehydration process or by adding solutes. This composition can be utilized in various food products, either alone or in combination with other components, such as grain-based ingredients. Another significant patent is for an all-natural fruit product and the method of making it. This fruit product consists of fruit puree, a natural sweetener, and specific amounts of galactomannan and pectin. It is shelf-stable, with a pH of about 3.0 to 4.2 and a Brix level ranging from about 20° to 40°.

Career Highlights

Throughout his career, Patrick has worked with notable companies, including The Quaker Oats Company. His experience in the food industry has allowed him to develop innovative solutions that address consumer needs for healthier and more natural food options.

Collaborations

Patrick has collaborated with talented individuals such as Hideo Tomomatsu and David Jay Foster. These partnerships have contributed to the successful development of his patented products.

Conclusion

Patrick J Patterson's innovative work in food technology has led to the creation of several patents that enhance the quality and stability of food products. His contributions continue to influence the industry and provide healthier options for consumers.