Wurtsboro, NY, United States of America

William S Roe


Average Co-Inventor Count = 6.0

ph-index = 1

Forward Citations = 71(Granted Patents)


Company Filing History:


Years Active: 2000

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1 patent (USPTO):Explore Patents

Title: Innovations of William S Roe: Pioneering Low Melt Encapsulation

Introduction

William S Roe, an inventive mind located in Wurtsboro, NY, has made significant strides in the field of encapsulation technologies. With a singular patent to his name, Roe has successfully developed a low melt encapsulation system utilizing high laurate canola oil, marking an important innovation in food processing and related industries.

Latest Patents

Roe's notable patent concerns a novel encapsulated substrate that employs low melt vegetable oils. The patent emphasizes the advantages of using low melt vegetable oils over traditional vegetable oil products in food systems. Specifically, one embodiment showcases the use of a high laurate vegetable oil, such as canola high laurate oil, for encapsulating food grade acids and live cultures of microorganisms. This innovation has practical applications in the production of low-temperature meat products, including sausages, making it a valuable contribution to food technology.

Career Highlights

Currently affiliated with Balchem Corporation, a leader in specialty chemicals and nutritional ingredients, Roe continues to work at the intersection of food science and innovative technology. His career reflects a dedication to enhancing product quality and efficiency through the application of his inventive processes.

Collaborations

William S Roe collaborates with notable colleagues such as Wen-Hsin Wu and Virgil G Gimino, working alongside them to refine and advance the technologies associated with their fields. Their collective expertise contributes to the ongoing development and application of innovative encapsulation techniques.

Conclusion

William S Roe stands out as an inventive force in the realm of food technology, bringing forth significant advancements in encapsulation methods. His work not only demonstrates the potential of low melt vegetable oils in food applications but also underscores the importance of innovation in enhancing product quality. With his ongoing endeavors at Balchem Corporation, Roe continues to pave the way for future advancements in the industry.

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