Company Filing History:
Years Active: 2011
Title: Innovations by Ram Santhanagopalan: Pioneering Food Products with Unique Carbohydrate Compositions
Introduction
Ram Santhanagopalan, an inventive mind based in Forsyth, IL, has made notable contributions to the field of food science. With a focus on developing food products that incorporate slowly digestible or digestion-resistant carbohydrate compositions, his innovative approach aims to enhance dietary options for consumers.
Latest Patents
Ram holds a patent for his invention titled "Food products comprising a slowly digestible or digestion resistant carbohydrate composition." This patent describes a food product that includes an oligosaccharide composition, which can be produced through a variety of processes. A key method involves creating an aqueous composition with both oligosaccharides and monosaccharides obtained from the saccharification of starch. The invention emphasizes the recovery of an oligosaccharide-rich stream, highlighting its potential health benefits. Additionally, another method involves heating a dense aqueous feed containing monosaccharides and using specific catalysts to generate non-linear saccharide oligomers.
Career Highlights
Throughout his career, Ram has demonstrated a commitment to advancing food technology. He is currently associated with Tate & Lyle Ingredients Americas LLC, where he continues to innovate and work on developing products that meet the evolving needs of the food industry. His dedication to research and invention has established him as a prominent figure in his domain.
Collaborations
At Tate & Lyle, Ram collaborates with esteemed colleagues such as Michael D. Harrison and James C. Purdue. These professional relationships foster a productive environment where innovative ideas can flourish, ultimately leading to significant advancements in food science.
Conclusion
Ram Santhanagopalan exemplifies the spirit of innovation within the food industry. With his pioneering patent on carbohydrate compositions, he addresses modern dietary challenges. His contributions, supported by collaborative efforts with other professionals, continue to shape the future of food products, making them healthier and more accessible for consumers.