Richard A Empey

Title: Innovator in Xanthan Gum Technology: Richard A. Empey

Introduction

Richard A. Empey, a distinguished inventor based in Okmulgee, OK, has made significant contributions to the field of biopolymers, particularly in the production and enhancement of xanthan gum. With a total of three patents to his name, Empey’s work has paved the way for advancements in food technology, pharmaceuticals, and various industrial applications.

Latest Patents

Among Richard A. Empey’s notable patents is the innovative “High phosphate process for making low calcium, smooth flow xanthan gum.” This patent outlines a novel method utilizing high levels of phosphate in the fermentation medium to produce xanthan gum with smooth flow properties and low calcium content. Another remarkable invention is the “Sulfomethylated graft copolymers of xanthan gum and polyacrylamide.” This patent focuses on a water-soluble anionic graft copolymer combining xanthan gum and polyacrylamide, with sulfomethylation enhancing its utility.

Career Highlights

Richard is currently associated with Merck & Company, Inc., where he continues to advance research in biopolymers. His expertise and innovative approaches have positioned him as a valued contributor to his organization, enhancing product formulations and applications.

Collaborations

Throughout his career, Richard A. Empey has collaborated with talented professionals such as Ian W. Cottrell and Joseph S. Racciato. These partnerships have played a crucial role in the development and success of his patents, showcasing the importance of teamwork in scientific innovation.

Conclusion

Richard A. Empey’s contributions to the field of biopolymers, specifically xanthan gum technology, underscore his commitment to innovation. His patents reflect a dedication to improving product properties and increasing their usability across various sectors. As technology evolves, inventors like Empey will continue to shape the future of food and industrial applications.