Christopher T Dohl

Title: Christopher T Dohl: Innovator in Resistant Starch Technology

Introduction

Christopher T Dohl is an accomplished inventor based in Netawaka, Kansas. He has made significant contributions to the field of food science, particularly in the development of resistant starch products. His innovative work has led to the creation of a patented technology that enhances the nutritional profile of various food products.

Latest Patents

Dohl holds a patent for "Resistant starch-hydrocolloid blends and uses thereof." This patent describes interacted starch products composed of resistant starch and hydrocolloid, which demonstrate at least about 20% resistance to α-amylase digestion. The process involves mixing resistant starch and hydrocolloid in water, with optional heating, followed by drying. The patent also discloses foods that incorporate these interacted starch products, showcasing their potential benefits in the food industry.

Career Highlights

Christopher T Dohl is associated with MGP Ingredients, Inc., a company known for its focus on high-quality food ingredients. His work at MGP Ingredients has allowed him to explore and develop innovative solutions that address consumer needs for healthier food options. Dohl's expertise in food science and technology has positioned him as a valuable asset to the company.

Collaborations

Dohl has collaborated with notable colleagues, including Kyungsoo Woo and Sukh Bassi. These partnerships have fostered a collaborative environment that encourages the exchange of ideas and advancements in food technology.

Conclusion

Christopher T Dohl is a pioneering inventor whose work in resistant starch technology has the potential to transform the food industry. His contributions not only enhance the nutritional value of food products but also reflect a commitment to innovation in food science.