This inventor holds 1 USPTO granted patent and 3 published patent applications, plus 1 CIPO patent. Top assignee: Kerry Group Services International Limited. Active years: 2025.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 2025
Title: The Innovative Contributions of Richard S Hull
Introduction
Richard S Hull is an accomplished inventor based in Athens, GA (US). He has made significant contributions to the field of food science, particularly in the development of compositions that help retard rancidity in oil-based food sauces and dressings. His innovative approach addresses a common issue faced by food manufacturers and consumers alike.
Latest Patents
Richard S Hull holds a patent for "Compositions for retarding rancidity in oil-based food sauces and dressings." This invention focuses on slowing down the rate of rancid flavor development in oil-based sauces and dressings. The effectiveness of his mixture lies in the inclusion of sequestering agents for dissolved oxygen and heavy metal ions derived from vinegar and fruit juices. The carefully chosen types and proportions of the components promote a balance of flavor and color neutrality while adequately sequestering both heavy metal ions and dissolved oxygen. This mixture effectively retards the development of rancid flavor moieties, such as hydroperoxides and hexanal, similar to the commonly used chemical sequestrant, ethylene diamine tetra acetate (EDTA).
Career Highlights
Richard S Hull is associated with Kerry Group Services International Limited, where he applies his expertise in food science and innovation. His work has contributed to advancements in food preservation techniques, enhancing the quality and shelf life of various products.
Collaborations
Richard has collaborated with notable colleagues, including Romeo Toledo and Bilal Kirmaci. Their combined efforts in research and development have furthered the understanding and application of food preservation methods.
Conclusion
Richard S Hull's innovative contributions to food science, particularly through his patent for compositions that retard rancidity, demonstrate his commitment to improving food quality. His work continues to influence the industry and enhance consumer experiences with oil-based sauces and dressings.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile