Richard W Armentrout

Title: Richard W. Armentrout: Innovator and Inventor of Advanced Food Technologies

Introduction: Richard W. Armentrout, based in La Jolla, California, is a distinguished inventor with an impressive portfolio of 36 patents. He has made significant contributions to the fields of food technology and biochemistry, particularly through his innovative methods of production for various food-grade products.

Latest Patents: Among his latest patents is a method for producing allulose, a low-calorie sugar alternative. This patent emphasizes the utilization of a protein with at least 90% sequence identity to a specific amino acid sequence known for its allulose 3-epimerase activity. The method involves contacting fructose with this specialized protein to efficiently produce and partially purify allulose. Another noteworthy patent concerns a food-grade arabinoxylan product derived from corn fiber. This invention details a process for isolating water-soluble arabinoxylan oligosaccharides while retaining valuable bound ferulic acid and phenolic substances, achieved by adjusting the aqueous medium's pH during extraction.

Career Highlights: Richard W. Armentrout has worked with reputable companies, including Shin-Etsu Chemical Co., Ltd. and Shin-Etsu Bio, Inc. His experience in these organizations has allowed him to drive innovations that bridge the gap between science and practical applications in the food industry.

Collaborations: Throughout his career, Armentrout has collaborated with notable professionals, including Motohide Yamazaki and Thomas J. Pollock. These partnerships have been instrumental in advancing his research and enhancing the development of his patented technologies.

Conclusion: Richard W. Armentrout stands out as a key player in the innovation of food technologies, with his patents reflecting a commitment to creating healthier food alternatives. His work not only enriches the scientific community but also provides practical solutions for consumers seeking better nutrition.