Tom Parady

This inventor holds 6 USPTO granted patents and 2 published patent applications, plus 2 CIPO patents and 3 EPO patents. Top assignees: Roquette Freres, Other. Active years: 2000-2022.

USPTO Granted Patents = 6 (Patent Applications = 2)

% Patents Active = 83.3

CIPO Patents = 2

EPO Patents = 3 (Patent Applications = 5)

Average Co-Inventor Count = 2.9

ph-index = 3

Forward Citations = 23(Granted Patents)

Location History:

Hamilton, IL (US) (2000 - 2005)
Hancock, IL (US) (2005)
Batavia, IL (US) (2013 - 2022)

Company Filing History:

5 out of 382

Roquette Freres

patents

1 out of 834,307

Other

patents

Years Active: 2000-2022

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6 patents (USPTO):Sort by Forward CitationsExplore Patents

1. 11241022 - Short texture caramel (2022-02-08),

2. 8617636 - Carbohydrate compositions having a greater impact on the insulinemic response than on the glycemic response, their preparation and their uses (2013-12-31),

3. 6890582 - Aerated and grained sugar-free boiled sweet (2005-05-10),

4. 6890575 - Powder containing crystalline particles of maltitol (2005-05-10),

5. 6458401 - Process for producing a powder containing crystalline particles of maltitol (2002-10-01),

6. 6068705 - Process for producing low De starch hydrolysates by nanofiltration (2000-05-30),

Title: The Innovative Contributions of Tom Parady

Introduction

Tom Parady is a notable inventor based in Batavia, IL (US). He has made significant contributions to the field of food science, particularly in the development of carbohydrate compositions and caramel formulations. With a total of 6 patents to his name, Parady's work has had a meaningful impact on the industry.

Latest Patents

Among his latest patents, one is focused on short texture caramel. This invention relates to a unique formulation containing bimodal carbohydrate ingredients that combine high molecular weight polysaccharides and at least one monosaccharide. Another significant patent describes a carbohydrate composition that has a greater impact on the insulinemic response than on the glycemic response. This composition includes a soluble dietary fiber and a glucose syrup, along with the process for its preparation and its applications in food.

Career Highlights

Throughout his career, Tom Parady has worked with various companies, including Roquette Freres. His expertise in food science and innovation has allowed him to develop products that enhance the nutritional value and functionality of food items.

Collaborations

Parady has collaborated with several professionals in his field, including Liuming Zhou and Robert Gerhardt. These partnerships have contributed to the advancement of his research and the successful development of his patented inventions.

Conclusion

Tom Parady's innovative work in carbohydrate compositions and caramel formulations showcases his dedication to improving food science. His contributions continue to influence the industry and pave the way for future advancements.