Location History:
- Danbury, CT (US) (1981)
- Moss Beach, CA (US) (1986)
Company Filing History:
Years Active: 1981-1986
Title: The Innovative Contributions of Raymond P. Lanzilotta
Introduction
Raymond P. Lanzilotta, an accomplished inventor based in Danbury, CT, has made significant strides in the field of biotechnology. With two patents to his name, he is recognized for his innovative solutions that enhance food science and vitamin synthesis. His work holds promise for both the food industry and nutritional science.
Latest Patents
Lanzilotta's latest patents showcase his expertise in enzymatic processes. The first patent, titled "Enzyme Modified Soy Protein for Use as an Egg White Substitute," details the enzymatic hydrolysis of soy protein with microbial rennet. This process results in a hydrolysate that exhibits superior organoleptic properties, providing a viable egg white alternative. His second patent, "Microbiologic Conversion of L-Galactonate into 2-Keto L-Galactonate," revolves around the metabolic conversion of L-galactonic acid into 2-keto-L-galactonic acid. This reaction, facilitated by cultivating microorganisms in the presence of L-galactonate, is a crucial step in syntheses of Vitamin C from pectin-derived substances.
Career Highlights
Raymond P. Lanzilotta is currently affiliated with Novo Laboratories, Incorporated, where he leverages his knowledge and skills in innovative research. His work emphasizes the importance of collaboration between scientific exploration and practical applications in the food and health industries.
Collaborations
During his career, Lanzilotta has collaborated with esteemed colleagues such as Columbus O. Boyce and Theodore M. Wong, pooling their expertise to advance research in biochemical conversions and food science. These partnerships have been instrumental in driving forward innovative projects that hold potential for widespread applications.
Conclusion
Raymond P. Lanzilotta's contributions to biotechnology reflect a commitment to innovation that aligns with the evolving challenges of the food industry. His patents not only showcase his inventive spirit but also pave the way for future advancements in health and nutrition, highlighting the essential role inventors play in modern science.