Location History:
- Westminster, CO (US) (2021)
- Menasha, WI (US) (2021)
Company Filing History:
Years Active: 2021
Title: Ranjeeta Wadhwani: Innovator in Dairy Protein and Lactobionic Acid Production
Introduction
Ranjeeta Wadhwani is a notable inventor based in Westminster, Colorado, who has made significant contributions to the fields of dairy protein and lactobionic acid production. With two patents to her name, she has developed innovative methods that enhance the quality and efficiency of these processes.
Latest Patents
Wadhwani's latest patents include "High purity alpha lactalbumin and methods of making" and "Lactobionic acid production methods and products." The first patent describes methods and systems for creating a high-purity α-lactalbumin composition. This composition is produced by providing a whey protein mixture and adding an alkaline solution to promote the aggregation of β-lactoglobulin proteins. The resulting alkaline whey protein mixture is filtered to yield an α-LA enriched composition, which is then dried into a high-purity α-lactalbumin composition that is at least 70 wt. % α-lactalbumin on a protein basis. The second patent outlines systems and methods for producing lactobionic acid using two-compartment cation bipolar electrodialysis assemblies. This innovative approach reduces membrane fouling and enhances the efficiency of lactobionic acid production.
Career Highlights
Wadhwani is currently employed at Leprino Foods Company, a leader in dairy production. Her work focuses on improving dairy protein compositions and developing efficient methods for producing valuable dairy ingredients. Her expertise in these areas has positioned her as a key contributor to advancements in dairy technology.
Collaborations
Throughout her career, Wadhwani has collaborated with notable colleagues, including Jiancai Li and Richard Kevin Merrill. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.
Conclusion
Ranjeeta Wadhwani's contributions to dairy protein and lactobionic acid production exemplify her commitment to innovation in the food industry. Her patents reflect her expertise and dedication to improving the quality and efficiency of dairy products.