Company Filing History:
Years Active: 2012
Title: Shannan E Guck: Innovator in Protein Hydrolysates
Introduction
Shannan E Guck is a notable inventor based in Windsor, CO (US). She has made significant contributions to the field of food science, particularly in the development of protein hydrolysates. Her innovative methods have the potential to enhance food additives and nutritional products.
Latest Patents
Shannan holds a patent for "Protein hydrolysates and method of making." This patent describes methods for creating protein hydrolysates, which include providing a solution comprising protein and adjusting the pH to about 10.4 or more. The process involves adding a protease enzyme to convert a portion of the protein into protein hydrolysates. The resulting compositions can serve as water-soluble food additives, with an average molecular weight ranging from about 2000 to about 10,000 Daltons.
Career Highlights
Shannan is currently employed at Leprino Foods Company, where she applies her expertise in food science and innovation. Her work focuses on improving the quality and functionality of protein-based products.
Collaborations
Shannan collaborates with talented coworkers, including Madison V Blanton and Richard Kevin Merrill, to drive advancements in their field.
Conclusion
Shannan E Guck's contributions to the development of protein hydrolysates exemplify her innovative spirit and dedication to enhancing food science. Her work continues to influence the industry and improve nutritional products.