Stephen G Haralampu

Title: Innovations of Stephen G. Haralampu: A Pioneer in Food Science

Introduction

Stephen G. Haralampu, a notable inventor based in Plymouth, MA, has made significant contributions to the field of food science through his innovative patents. With a total of five patents to his name, he has focused on enhancing food formulations using advanced starch-based products.

Latest Patents

Among his latest inventions, two patents stand out due to their innovative approaches to utilizing microcrystalline starch in food applications. The first patent, titled "Microcrystalline Starch-Based Product and Use in Foods," discloses a unique microcrystalline starch product consisting of microcrystalline starch, glucose, and short-chain glucooligosaccharides. This product features an average particle size of less than about 10 micrometers, along with a process for its production involving debranching, retrograding, and hydrolyzing starch. Additionally, this patent highlights food formulations incorporating this resistant starch-based product.

The second patent, "Granular Resistant Starch and Method of Making," describes a process for producing granular resistant starch. This innovative method includes heating granular native starch to swell without rupturing the starch granules, debranching the starch, and treating it to retrograde the amylose, with optional steps for annealing and drying the final product to a powder. The resulting granular resistant starch and various food formulations that incorporate it are also thoroughly detailed in this patent.

Career Highlights

Stephen Haralampu is currently associated with Opta Food Ingredients, Inc., where he leverages his expertise to advance food science through innovative solutions. His work focuses on creating products that improve food quality and nutritional value, showcasing his commitment to enhancing the food industry.

Collaborations

In his inventive journey, Haralampu collaborates with esteemed colleagues, including Akiva T. Gross and Robert David Feeney. Their joint efforts exemplify the collaborative nature of innovation, as they work together to push the boundaries of food science and patentable inventions.

Conclusion

Stephen G. Haralampu's dedication to innovation in food science is evident through his impactful patents and collaborations. His work not only contributes to advancements in food technology but also reinforces the importance of research and development within the industry. As he continues to pioneer new solutions, the relevance of his inventions will undoubtedly resonate in food applications for years to come.