Douglas H Hanchett

Title: Douglas H Hanchett: Innovator in Granular Starch and Flour Technology

Introduction: Douglas H Hanchett, a notable inventor based in Wharton, NJ, has made significant contributions to the field of food science through his innovative work on thermally-inhibited starches and flours. With one patent to his name, Hanchett's invention has the potential to enhance food formulations and improve texture in various applications.

Latest Patents: Hanchett's patent, titled "Foods containing thermally-inhibited starches and flours," introduces a thermally-inhibited granular starch or flour utilized as an ingredient in diverse food products. The method involves dehydrating starch to a substantially anhydrous state and subsequently heat-treating it to achieve the desired functional properties. This process allows the starches to function similarly to chemically cross-linked starches while maintaining their structural integrity.

Career Highlights: Hanchett is currently affiliated with the National Starch and Chemical Investment Holding Corporation, where he continues to leverage his expertise in starch technology. His research focuses on manipulating starch characteristics to improve food quality and performance, showcasing his commitment to advancing the industry.

Collaborations: Throughout his career, Hanchett has collaborated with esteemed colleagues, including David J Thomas and Chung-Wai Chiu. Together, they have contributed to the development of innovative starch solutions that cater to evolving market demands.

Conclusion: Douglas H Hanchett stands out as a dedicated inventor in the realm of food science, with his patent on thermally-inhibited starches paving the way for novel food applications. His work at National Starch and Chemical Investment Holding Corporation and collaboration with fellow innovators highlight his commitment to enhancing food technology and improving consumer experiences.