David J Mauro

Title: David J Mauro: Innovator in Food Science

Introduction

David J Mauro is a notable inventor based in Dolton, IL (US), recognized for his contributions to food science and technology. He holds a total of 9 patents, showcasing his innovative approach to developing new food products and processes.

Latest Patents

Among his latest inventions is a shortening substitute designed to enhance baked goods. This innovative product contains a mixture of 1-10% by weight pregelatinized, unmodified starch; 5-15% by weight pregelatinized, modified high amylopectin starch; 5-10% by weight emulsifier; 5-25% by weight shortening; and a remainder of water. The modified, high amylopectin starch is either a crosslinked, hydroxypropylated starch or a crosslinked, esterified starch, both of which have an amylopectin content of 95% or more. Additionally, the formulation allows for the incorporation of a plasticizer in an amount of 0.1-1% by weight and maltodextrin in an amount of 1-20% by weight. This shortening substitute is particularly suited for use as a roll-in shortening for laminated pastries. Another significant patent involves white waxy starch dextrins for use in adhesives, which produce a paste of excellent color and clarity without the need for bleaching.

Career Highlights

David has worked with reputable companies such as American Maize-Products Company and American Maize Technology, Inc. His experience in these organizations has contributed to his expertise in food technology and innovation.

Collaborations

Throughout his career, David has collaborated with talented individuals, including Susan L Furcsik and Frances L Turnak. These partnerships have likely enriched his work and led to further advancements in his field.

Conclusion

David J Mauro is a distinguished inventor whose work in food science has led to significant innovations, particularly in the development of shortening substitutes and starch dextrins. His contributions continue to impact the food industry positively.