Company Filing History:
Years Active: 2002-2003
Title: Clark P Lee: Innovator in Starch Hydrolysis
Introduction
Clark P Lee is a notable inventor based in Blue Grass, IA (US). He has made significant contributions to the field of starch hydrolysis, holding 2 patents that focus on the preparation of dextrins and high purity maltose products. His work has implications for various industries, particularly in food processing.
Latest Patents
One of his latest patents is titled "Process for preparing dextrins." In this patent, dextrins are prepared by hydrolyzing starch with an enzyme that consists essentially of a beta-amylase enzyme. The resulting product includes a dextrin, such as beta-limit dextrin. Upon ultrafiltration of this product, a dextrin-rich fraction may be recovered. If desired, the dextrin-rich fraction may be further purified via diafiltration. Additionally, retrograded amylose may be separated from the product of enzymatic hydrolysis.
Another significant patent is "High purity maltose process and products." This patent describes the preparation of maltose products by hydrolyzing starch with an enzyme that consists essentially of a beta-amylase enzyme. The product thus prepared may be spray dried, or a high purity maltose product may be obtained therefrom via ultrafiltration. The high purity maltose product has a low content of glucose and saccharides in the DP 3-10 range.
Career Highlights
Clark P Lee is associated with Grain Processing Corporation, where he applies his expertise in starch hydrolysis. His innovative approaches have contributed to advancements in the production of dextrins and maltose, enhancing the efficiency and quality of these products.
Collaborations
Clark collaborates with Richard L Antrim, working together to further their research and development efforts in the field of starch processing.
Conclusion
Clark P Lee is a distinguished inventor whose work in starch hydrolysis has led to valuable patents that benefit the food processing industry. His contributions continue to influence advancements in the production of dextrins and maltose products.
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