Stephen Thomas Dybing

Title: The Innovations of Stephen Thomas Dybing

Introduction

Stephen Thomas Dybing is an accomplished inventor based in Harrisburg, PA (US). He has made significant contributions to the field of food technology, particularly in the area of protein processing. With a total of 2 patents, Dybing's work focuses on enhancing food products through innovative methods.

Latest Patents

Dybing's latest patents include a method for producing a food product from a concentrated protein. This invention provides improved processes for manufacturing cream, plastic cream, cream analogs, milk, milk analogs, and other food products from concentrated and/or dried protein and a suitable fat source. The method emphasizes treating the protein to enhance its emulsifying ability. Another notable patent involves the production of modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. This modified milk protein concentrate can be converted into a gel, which may serve as a cheese-like product or be used to create various end products such as cheeses, savory items, desserts, and confectionery products.

Career Highlights

Throughout his career, Dybing has worked with prominent companies in the dairy industry, including Fonterra Co-operative Group Limited and New Zealand Dairy Board. His expertise in food technology has allowed him to develop innovative solutions that improve food processing and product quality.

Collaborations

Dybing has collaborated with notable professionals in his field, including Ganugapati Vijaya Bhaskar and Francis Patrick Dunlop. These collaborations have contributed to the advancement of food technology and the development of new products.

Conclusion

Stephen Thomas Dybing's contributions to food technology through his patents and collaborations highlight his innovative spirit and dedication to improving food products. His work continues to influence the industry and pave the way for future advancements.