Raymond C Valli

Title: The Innovative Contributions of Raymond C Valli

Introduction

Raymond C Valli is a notable inventor based in San Diego, CA. He has made significant contributions to the field of food science, particularly in the development of innovative milk compositions and food ingredients. With a total of 3 patents, Valli's work has had a meaningful impact on the industry.

Latest Patents

One of Valli's latest patents is titled "Methods of making sterilized milk compositions comprising native gellan gum." This invention relates to a method for creating a sterilized milk composition that includes native gellan gum, which has been pre-treated with a denaturing agent. The process aims to reduce para-cresol levels in the final product, ensuring a high-quality taste even after extended storage. Another significant patent is for "Oil-coated microparticulated gellan gum." This invention focuses on creating microparticles that serve as a fat replacer and encapsulant for food ingredients, particularly in low- or no-fat food products. These microparticles are designed to have a narrow size distribution and high deformability, enhancing their functionality in food applications.

Career Highlights

Throughout his career, Valli has worked with prominent companies such as Merck & Co., Inc. and Monsanto Company. His experience in these organizations has contributed to his expertise in food science and innovation.

Collaborations

Valli has collaborated with notable individuals in his field, including Philip E Winston and Frank J Miskiel. These partnerships have likely enriched his research and development efforts.

Conclusion

Raymond C Valli's innovative work in food science, particularly through his patents, showcases his commitment to improving food quality and functionality. His contributions continue to influence the industry positively.