Sylvain D Norton

Title: Sylvain D Norton: Innovator in Brewing Technology

Introduction

Sylvain D Norton is a notable inventor based in London, Canada. He has made significant contributions to the field of brewing technology, particularly through his innovative patent related to the production of immobilized-cell carrageenan beads.

Latest Patents

Norton holds a patent for a process titled "Immobilized-cell carrageenan bead production and a brewing process." This process involves immobilizing viable cells in gelled carrageenan beads. The method includes preparing an aqueous phase that combines a gellable concentration of un-gelled carrageenan with an aqueous suspension of viable cells. The potassium concentration in the mixture is controlled to ensure that the thermogellation temperature of the carrageenan remains below the temperature that could harm the viable cells. The process is executed at a first processing temperature that exceeds the thermogellation temperature but remains below the threshold that affects cell viability. Following this, a mixture of the aqueous phase and a non-reactive food-grade oil phase is created and subjected to shear in a static mixer. This results in an emulsion with a specific droplet size distribution. Finally, the temperature of the emulsion is lowered to form polymer gel beads that encapsulate the viable cells.

Career Highlights

Sylvain D Norton is associated with Labatt Brewing Company Limited, where he applies his expertise in brewing technology. His innovative approach has contributed to advancements in the brewing process, enhancing the efficiency and quality of beer production.

Collaborations

Norton has collaborated with notable colleagues, including Ronald James Neufeld and Denis J Poncelet. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas within the brewing industry.

Conclusion

Sylvain D Norton is a distinguished inventor whose work in brewing technology has led to significant advancements in the production of immobilized-cell carrageenan beads. His contributions continue to influence the brewing industry positively.