Company Filing History:
Years Active: 1980-1983
Title: Paulette A. Howard: Innovator in Vegetable Protein Fractionation
Introduction
Paulette A. Howard, a pioneering inventor based in Decatur, IL, has made significant contributions to the field of vegetable protein fractionation and isolation. With a career marked by innovation and ingenuity, she holds two patents that enhance the functionality of vegetable proteins, making them more competitive in the food industry.
Latest Patents
Howard's latest patents include groundbreaking methods for the fractionation and isolation of 7S and 11S vegetable proteins. Her first patent outlines a process where aqueous mixtures of water-soluble 7S and 11S proteins are effectively fractionated by precipitating the 11S protein at a pH of 5.8-6.3, utilizing controlled concentrations of water-soluble salts and sulfurous ions. This technique enables the production of enriched 7S whey, which is further adjusted to precipitate substantial remaining 11S protein, thus providing isolates containing less than 5% impurities.
Her second patent focuses on water-soluble vegetable protein aggregates, where aqueous protein dispersions obtained from vegetable sources undergo successive pressure and cavitation cycling. This method, performed at temperatures below protein denaturation and under slightly alkaline conditions, results in high nutritional quality products. These innovations hold potential for developing vegetable-based proteins with functional properties akin to those of milk proteins.
Career Highlights
Paulette A. Howard has built her career at A.E. Staley Manufacturing Company, where she leverages her expertise to enhance the company's product offerings in the food sector. Her innovations not only align with current trends towards plant-based foods but also represent significant advancements in the nutritional profile of such products.
Collaborations
Throughout her career, Howard has collaborated with notable colleagues, including Michael F. Campbell and David T. Zollinger. These partnerships have allowed for the exchange of ideas, leading to advancements in protein technology and expanding the scope of research in vegetable proteins.
Conclusion
Paulette A. Howard stands out as a key player in the realm of vegetable protein innovation. Her patents reflect her commitment to improving the effectiveness and nutritional value of vegetable proteins, contributing to a growing industry that emphasizes health and sustainability. Her work continues to influence future developments in the field, establishing a benchmark for both researchers and industry practitioners.