Clarence F Harjes

Title: The Innovative Contributions of Clarence F. Harjes

Introduction

Clarence F. Harjes, an accomplished inventor based in Hinsdale, IL, has made significant strides in the field of enzymatic hydrolysis. With a total of two patents to his name, Harjes has focused on developing low dextrose equivalent (D.E.) starch hydrolysates and malto-dextrins that enhance stability and reduce susceptibility to haze formation in various applications.

Latest Patents

Harjes's most recent patents include:

1. **Low D.E. Starch Hydrolysates of Improved Stability Prepared by Enzymatic Hydrolysis** - This invention involves creating a low D.E. starch hydrolysate that showcases a D.E. not substantially above 20. Characterized by a narrow molecular weight distribution, these hydrolysates resist haze formation at high solids and show reduced enzyme susceptibility. Prepared through enzymatic hydrolysis of starch dextrins, they maintain performance while featuring less than 20% starch oligosaccharides with a degree of polymerization greater than 200.

2. **Malto-Dextrins of Improved Stability Prepared by Enzymatic Hydrolysis** - This patent outlines the creation of malto-dextrins with a D.E. not substantially above 20. The malto-dextrins are derived from the enzymatic hydrolysis of oxidized starch, ensuring that syrups remain haze-free over extended periods at elevated solids concentrations. The process involves liquefying highly oxidized starch before further conversion with a bacterial alpha-amylase enzyme to achieve the desired product consistency.

Career Highlights

Harjes is associated with Cpc International, Inc., a company renowned for its advancements in the field of food and ingredient technology. His work at the company showcases his commitment to developing innovative solutions that improve product stability and quality in various industries.

Collaborations

During his career, Clarence F. Harjes has collaborated with notable colleagues, including Harry W. Leach and John M. Trp, contributing to the advancement of enzymatically processed food materials and furthering the field of starch hydrolysis.

Conclusion

Clarence F. Harjes exemplifies the drive for innovation in the food technology sphere. His contributions through patented inventions not only demonstrate his expertise but also significantly impact the quality and stability of food products. Through his work, Harjes has set a standard for future advancements in enzymatic hydrolysis and its applications.