Company Filing History:
Years Active: 1976-1977
Title: The Innovations of Ronald C Malzahn
Introduction
Ronald C Malzahn is a notable inventor based in Muscatine, IA (US). He has made significant contributions to the field of food science, particularly in the treatment and extraction of gluten and vegetable proteins. With a total of 2 patents, his work has implications for both nutrition and food processing.
Latest Patents
Malzahn's latest patents include innovative methods for gluten treatment and the separation of protein from vegetable sources. The gluten treatment patent involves heating gluten at a relatively high temperature for a short period, followed by extraction with an organic solvent. This process improves the filterability and purity of gluten, resulting in mixtures that possess high nutritional value. His second patent focuses on the separation of protein from vegetable sources, where vegetable protein materials are dispersed in water at a pH range of 2 to 6, with the inclusion of an acid phytase. The resulting acidic extract, containing soluble protein, is separated and dried to yield a solid protein of desirable characteristics. The use of a protease can further enhance the protein's qualities.
Career Highlights
Malzahn is currently employed at Grain Processing Corporation, where he applies his expertise in food science and innovation. His work at the company has allowed him to develop and refine his patented processes, contributing to advancements in the industry.
Collaborations
Some of his notable coworkers include Alpha L Morehouse and John T Garbutt. Their collaborative efforts have likely played a role in the development of innovative solutions within their field.
Conclusion
Ronald C Malzahn's contributions to food science through his patents on gluten treatment and vegetable protein separation highlight his innovative spirit and dedication to improving nutritional value in food processing. His work continues to influence the industry positively.