Clifford A Stubbs

Title: Innovations by Clifford A. Stubbs

Introduction

Clifford A. Stubbs is an accomplished inventor based in Iona, Idaho. He has made significant contributions to the field of food technology, particularly in the development of potato products. With a total of 5 patents to his name, Stubbs has focused on enhancing the quality and shelf life of potato-based foods.

Latest Patents

One of Stubbs' latest patents is for a slurry designed to extend the hold time of potato products. This innovative coating comprises cut potatoes with a starch-based mixture that includes corn starch, corn flour, and low solubility dextrin. In a preferred embodiment, the coating is further enhanced with rice flour, sodium chloride, and sodium acid pyrophosphate. The result is a potato product that maintains a crisp outer surface texture for an extended period. The process for preparing this product involves several steps: washing, cutting, and blanching raw potatoes, partially drying their surfaces, applying the aqueous starch-based slurry, and finally, parfrying and freezing the coated potatoes.

Career Highlights

Throughout his career, Stubbs has focused on improving food preservation techniques, particularly for potato products. His innovative approaches have led to the development of products that not only taste better but also have a longer shelf life. His work has been instrumental in advancing food technology and enhancing consumer satisfaction.

Collaborations

Stubbs has collaborated with notable individuals in his field, including Miles J. Willard and John F. Stevens. These partnerships have allowed him to share ideas and develop new technologies that benefit the food industry.

Conclusion

Clifford A. Stubbs is a notable inventor whose work has significantly impacted the food technology sector, particularly in the realm of potato products. His innovative patents and collaborative efforts continue to shape the future of food preservation and quality.