Glycomix Glycoscience Products

Dr Ian H Smith
Managing Director, Ian Smith Scientific Solutions Ltd

Ian is an expert in surface and colloid science. After 30 years in corporate R&D, first with Tate & Lyle and then at Cadbury/Reading Scientific Services, he became a consultant in 2006. With his knowledge and experience in physical chemistry, rheology and colloid science, Ian conducts applied and fundamental research for manufacturers to help them develop innovative products, processes and ingredients.

He has particular expertise investigating and manipulating the physical properties of sugars, sugar alcohols, oligosaccharides and polysaccharides including their crystallisation, glass transition and rheological behaviour.

Ian Smith has many patents and publications to his name stemming from both his early academic research and subsequent industry-led R&D projects.

Ian is a director of Acumentia Members Ltd.

Publications

  1. Smth, I. H., & Ottewill, R. H. (1979). Studies on binary mixtures of fluorocarbon and hydrocarbon surface active agents, paper presented at a joint SCI-Chem Soc meeting entitled “Surface active agents, their modes of action & applications”, University of Nottingham, 26th-28th Sep 1979. Later published in SCI Monograph (1979).

  2. Smith, I. H., Symes, K. C., Lawson, C. J., & Morris, E. R. (1981). Influence of the pyruvate content of xanthan gum on macromolecular association in solution. International Journal of Biological Macromolecules, 3, 129-134.

  3. Smith, I. H., & Pace, G. W. (1982). Recovery of microbial polysaccharides. Journal of Chemical Technology and Biotechnology, 32, 119-129.

  4. Bhardwaj, C. L., Jones, H. F., & Smith, I. H. (1984). A study of the migration of externally applied sucrose esters of fatty acids through the skins of banana, apple and pear fruits. Journal of the Science of Food and Agriculture, 35, 322-331.

  5. Smith, I. H., Symes, K. C., Lawson, C. J., & Morris, E. R. (1984). The effect of pyruvate on xanthan solution properties. Carbohydrate Polymers, 4, 153-157.

  6. Smith, I. H. (1990). British Scientists Develop A New Natural Food Emulsifier. Confectionery Manufacturing and Marketing, 27(10), 18-19.

  7. Smith, I. H. (1995). Rheology of edible fat systems, Oils & Fats International. 11(6), 35-38.

  8. van Gelder, R. N. M., Hodgson, N., Roberts, K. J., Rossi, A., Wells, M., Polgreen, M., Smith, I. (1996). Crystallisation and Polymorphism in Cocoa Butter Fat: In-situ Studies Using Synchrotron Radiation X-ray Diffraction. American Chemical Society Conference Proceedings Series, Crystal Growth of Organic Materials, 209-215.

  9. MacMillan, S. D., Roberts, K. J., Rossi, A., Wells, M. A., Polgreen, M. C., & Smith, I. H. (2002). In Situ Small Angle X-Ray Scattering (SAXS) Studies of Polymorphism with the Associated Crystallisation of Cocoa Butter Fat Using Shearing Conditions. Crystal Growth & Design, 2, 221-226.

  10. Abdelhameed, A. S., Ang, S., Morris, G. A., Smith, I., Lawson, C., Gahler, R., Wood, S. & Harding, S. E. (2010). An analytical ultracentrifuge study on ternary mixtures of konjac glucomannan supplemented with sodium alginate and xanthan gum. Carbohydrate Polymers, 81, 145-148.

  11. Harding, S. E., Smith, I. H., Lawson, C. J., Gahler, R. J. & Wood, S. (2011).  Studies on macromolecular interactions in ternary mixtures of konjac glucomannan, xanthan gum and sodium alginate. Carbohydrate Polymers, 83, 329-338.

Patents

  1. Smith, I. H., & Symes, K. C. (1982). Treatment of Xanthan Gum Solutions. European Patent 82305504, Kelco Biospecialities.

  2. Smith, I. H. (1982). Precipitation of Xanthan Gum. European Patent 82303089, Kelco Biospecialities.

  3. Evans, R., Smith, I. H., Jee, M. H., Sanders, N. H., & Gibson, R. K. (1988). Viscosity reducing emulsifier for chocolate extracted from oats. PCT/GB88/00321, Cadbury Schweppes. Further patents in GB, Europe, USA and Australia.
  4. Evans, R., Smith, I. H., Jee, M. H., Sanders, N. H., & Gibson, R. K. (1990). Process of extracting an emulsifier from oats and its use as an emulsion stabiliser, volume improver in bread-making, anti-spattering agent in frying margarine and as a foaming agent in aqueous foams. Australian Patent AU4384989 (A). Cadbury Schweppes. Further patents in GB, Europe, USA and Australia.

  5. Sanders, N. H., Smith, I. H., Brown, A. J., & Minville, B. (2010). Method of Preparing Moulded Confectionery Articles. Malaysian Patent MY-141009-A,
    Cadbury Holdings Ltd.

  6. Maxted, N., Brown, A. J., Smith, I. H., & McCausland, L. J. (2006). Formation of Sugar Coatings. US PCT WO2006/0003474 (A1), Accentus.

  7. Soper, P. D., Danailov, M. V., Amarista, J. A., Smith, I. H., Elleman, C., Taylor, M., Slater, N. K. H., Ecclestone, M. E. (2007). Degradable chewing gum. US Patent US2007098845(A1), Cadbury Adams USA LLC. Further patents in Europe, China, Japan & Australia.
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