This inventor holds 2 USPTO granted patents and 1 EPO patent. Top assignee: The University of Birmingham. Active years: 2014-2017.
Location History:
- Birmingham, GB (2014)
- Stourbridge, GB (2017)
Company Filing History:
Years Active: 2014-2017
Title: The Innovative Contributions of Philip William Cox
Introduction
Philip William Cox is a notable inventor based in Stourbridge, GB. He has made significant contributions to the field of food technology, particularly in the development of low-fat food products. With a total of 2 patents, his work showcases a blend of creativity and scientific expertise.
Latest Patents
Cox's latest patents include innovative approaches to creating low-fat chocolate and shelf-stable food products. The first patent focuses on a low-fat chocolate formulation that utilizes a water-in-oil emulsion. This emulsion comprises cocoa butter and a fat-crystal stabilized aqueous phase, which is dispersed throughout the cocoa butter. The patent also discusses the use of hydrocolloids, such as gelatine or carrageenan, to stabilize the aqueous phase, along with methods for producing these comestible products.
The second patent introduces a low-fat food containing gas bubbles. This invention describes a food product that features a continuous aqueous phase with liquid oil droplets and protein-coated gas bubbles. The aqueous phase constitutes between 20% to 80% of the product's volume, while the liquid oil droplets and gas bubbles range from 0.5 µm to 10 µm in diameter. The protein used in this formulation contains cysteine amino acid residues, but is not classified as a hydrophobin. The patent also outlines a method for creating an aqueous dispersion of protein-coated gas bubbles, which involves specific temperature control during the process.
Career Highlights
Cox is affiliated with the University of Birmingham, where he continues to engage in research and development in food technology. His work has not only contributed to academic knowledge but has also practical implications for the food industry.
Collaborations
Cox has collaborated with several colleagues, including Ian T Norton and Fideline Laure Tchuenbou-Magaia. These partnerships have likely enhanced the scope and impact of his research.
Conclusion
Philip William Cox's innovative patents in low-fat food products demonstrate his commitment to advancing food technology. His contributions are valuable to both the academic community and the food industry, showcasing the importance of innovation in creating healthier food options.