This inventor holds 2 USPTO granted patents. Top assignees: Corran Norman Stuart Mclachlan, Other. Active years: 1991-1992.
Company Filing History:
1 out of 1 
1 out of 834,411 Years Active: 1991-1992
Title: Innovations in Food Processing by Ross S Nicol
Introduction
Ross S Nicol is an accomplished inventor based in Victoria, Australia. He has made significant contributions to the field of food processing, particularly in the removal of lipid components from foodstuffs. With a total of 2 patents, Nicol's work focuses on enhancing the quality and health aspects of food products.
Latest Patents
Nicol's latest patents revolve around innovative processes for the removal of sterols and lipid components, such as cholesterol and fats, from lipid-containing foods like meat. His patented methods utilize sub or supercritical fluids, specifically carbon dioxide (CO₂), to achieve this. The process begins with the initial processing of food to create an intermediate moisture product, where most of the 'free water' is removed while retaining some 'bound water'. Various moisture removal techniques can be employed, including freeze drying, which reduces moisture levels to 30-55% w/w. The intermediate moisture product is then treated with supercritical CO₂ to extract the lipids. Additionally, cholesterol can be selectively separated from the fat component using an adsorbent. The final product can be reconstituted with water and fat, resulting in a meat product suitable for hamburgers.
Career Highlights
Throughout his career, Nicol has worked with notable companies, including Corran Norman Stuart McLachlan. His innovative approaches have positioned him as a key figure in the food processing industry.
Collaborations
Nicol has collaborated with several professionals in his field, including Corran N McLachlan and Owen J Catchpole. Their combined expertise has contributed to the advancement of food processing technologies.
Conclusion
Ross S Nicol's innovative patents and career achievements highlight his significant impact on food processing. His work continues to influence the industry, paving the way for healthier food options.