Company Filing History:
Years Active: 2001-2014
Title: The Innovations of Ross Clark
Introduction
Ross Clark is an accomplished inventor based in San Diego, California. He has made significant contributions to the field of food science, particularly in the development of gellan gum products. With a total of four patents to his name, Clark's work has enhanced the stability and performance of various beverage formulations.
Latest Patents
One of Ross Clark's latest patents is focused on a calcium stable high acyl gellan gum designed for enhanced colloidal stability in beverages. This innovative product is characterized by its low calcium sensitivity, which allows for superior suspension performance compared to other high acyl gellan gums. The preparation process involves adjusting the pH of a gellan fermentation broth prior to pasteurization and reducing the pasteurization hold time compared to conventional methods. This advancement not only improves the quality of beverages but also offers manufacturers a more efficient production process.
Career Highlights
Clark is currently employed at Cp Kelco U.S., Inc., where he continues to push the boundaries of food technology. His expertise in gellan gum applications has positioned him as a key player in the industry. His innovative approaches have led to significant improvements in product formulations, benefiting both consumers and manufacturers alike.
Collaborations
Throughout his career, Ross Clark has collaborated with notable colleagues such as Neil Argo Morrison and You-Lung Chen. These partnerships have fostered a creative environment that encourages the exchange of ideas and the development of groundbreaking solutions in food science.
Conclusion
Ross Clark's contributions to the field of food science, particularly through his innovative patents, have made a lasting impact on beverage formulations. His work exemplifies the importance of research and development in creating products that meet consumer needs while enhancing production efficiency.