Muscatine, IA, United States of America

Steven L Ramsden


 

Average Co-Inventor Count = 2.9

ph-index = 4

Forward Citations = 69(Granted Patents)


Company Filing History:


Years Active: 1987-2019

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8 patents (USPTO):Explore Patents

Title: Innovations by Steven L Ramsden in the Field of Malto-Oligosaccharides

Introduction

Steven L Ramsden is an accomplished inventor based in Muscatine, Iowa, USA, known for his significant contributions to the field of food processing and carbohydrate technology. With a total of 8 patents to his name, his work primarily focuses on the preparation of malto-oligosaccharides, which are important ingredients in various food applications.

Latest Patents

Among his latest innovations, Ramsden has developed a method for preparing a mixture of malto-oligosaccharides. This process involves using a dry-milled corn fraction, specifically corn flour from which germ and fiber have been removed. The flour undergoes hydrolysis, typically catalyzed by acid or an enzyme such as an α-amylase enzyme, under conditions conducive to forming the desired malto-oligosaccharides. Following this, a gluten fraction is removed, and the enzyme is inactivated, often through the application of heat. Ultimately, the mixture of malto-oligosaccharides is recovered from the remaining solids and subjected to purification.

Career Highlights

As an inventor, Steven L Ramsden has made notable strides in food technology, particularly through his work at Grain Processing Corporation. His innovative methods not only advance the production of malto-oligosaccharides but also contribute to the overall efficiency and effectiveness of the food processing industry.

Collaborations

Throughout his career, Ramsden has collaborated with other talented professionals in his field, notably Zachary J Halloran and Albert J Pollmeier. These partnerships reflect his commitment to leveraging collective expertise in pursuing innovative solutions for complex challenges in food technology.

Conclusion

Steven L Ramsden's work in the development of malto-oligosaccharides showcases the critical intersection of innovation and technology in the food industry. His prolific patent activity and collaboration with industry peers highlight his role as a significant contributor to advancements in this essential area of research and production.

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