Gloucester, MA, United States of America

Peter G Williamson

This inventor holds 14 USPTO granted patents and 3 published patent applications, plus 5 CIPO patents and 4 EPO patents. Top assignee: Proteus Industries Inc.. Active years: 2005-2019.

USPTO Granted Patents = 14 (Patent Applications = 3)

% Patents Active = 100.0

CIPO Patents = 5 (Patent Applications = 1)

EPO Patents = 4 (Patent Applications = 5)

Average Co-Inventor Count = 3.3

ph-index = 3

Forward Citations = 49(Granted Patents)

Company Filing History:

14 out of 36

Proteus Industries Inc.

patents

Years Active: 2005-2019

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14 patents (USPTO):Sort by Forward CitationsExplore Patents

1. 10292410 - Injectable protein product (2019-05-21),

2. 10285423 - Injectable protein product (2019-05-14),

3. 10182585 - Process for reducing oil and fat content in cooked food with animal muscle protein in suspension (2019-01-22),

4. 10021902 - Injectable protein product (2018-07-17),

5. 9907329 - Injectable protein product (2018-03-06),

6. 9820503 - Injectable protein product (2017-11-21),

7. 9795160 - Injectable protein product (2017-10-24),

8. 9491956 - Protein product and process for making injectable protein product (2016-11-15),

9. 9486006 - Protein product and process for preparing injectable protein product (2016-11-08),

10. 9351513 - Process for reducing oil and fat content in cooked food with animal muscle protein in suspension (2016-05-31),

11. 9028905 - Process for reducing oil and fat in cooked food with pea protein (2015-05-12),

12. 7163707 - Food product and process for reducing oil and fat content in cooked food (2007-01-16),

13. 7160567 - Process for retaining moisture in cooked food with a peptide (2007-01-09),

14. 6855364 - Process for retaining moisture in cooked animal muscle (2005-02-15),

Title: The Innovative Mind of Peter G. Williamson

Introduction

Peter G. Williamson, an accomplished inventor based in Gloucester, MA, has made significant strides in the field of food technology. With a total of 14 patents to his name, his work reflects a deep commitment to improving food preservation and safety through innovative protein solutions.

Latest Patents

Williamson’s latest patents focus on an injectable protein product designed to retain moisture in cooked or thawed foods. This innovative approach involves creating an aqueous suspension of animal muscle protein derived from animal muscle tissue. The process begins with mixing comminuted animal muscle tissue with a food-grade base to form an aqueous basic solution of animal muscle protein. By subsequently mixing this solution with a food-grade acid, the protein is precipitated, forming an aqueous composition. The final step involves comminuting the precipitated protein to create a stable aqueous suspension.

Additionally, another patent showcases a similar injectable protein product that retains moisture, utilizing an acidic approach in its solution preparation. These inventive techniques demonstrate Williamson's forward-thinking methodology in enhancing food products.

Career Highlights

Currently, Peter G. Williamson is affiliated with Proteus Industries Inc., where he continues to contribute to advancements in food technology. His work not only showcases his expertise in the field but also reinforces the value of innovation within the industry.

Collaborations

Collaboration has played a crucial role in Williamson's journey as an inventor. He has had the privilege of working alongside esteemed colleagues such as Stephen D. Kelleher and William R. Fielding, who share his passion for innovation and contribute to a productive research environment.

Conclusion

In conclusion, Peter G. Williamson stands out as a prominent figure in the realm of food innovation. His dedication to developing injectable protein products highlights the potential for advancements in food preservation solutions. As he continues to push the boundaries of what is possible in food technology, his contributions are sure to leave a lasting impact on the industry.