Location History:
- Long Valley, NJ (US) (2018)
- Bridgewater, NJ (US) (2019 - 2023)
Company Filing History:
Years Active: 2018-2023
Title: **Douglas J. Hanchett: A Pioneer in Food Innovations**
Introduction
Douglas J. Hanchett, an accomplished inventor based in Bridgewater, New Jersey, has made significant contributions to the field of food science through his innovative work. With a total of five patents to his name, he is renowned for his inventions that enhance the quality and functionality of food products.
Latest Patents
Among his latest patents is the development of thermally inhibited waxy cassava starch. This invention discloses new types of waxy cassava starches and edible compositions crafted from them. Notably, these compositions exhibit improved creaminess independent of starch usage levels and maintain specific viscosity parameters. In various embodiments, the thermally inhibited waxy cassava starch has a peak viscosity of between approximately 100 and 2000 Brabender units, or between 500 and 1500 Brabender units.
Another significant patent describes a food product composition containing dairy ingredients, specifically focusing on an aqueous phase made with waxy cassava acetyl-substituted inhibited starch, effective enough to thicken the aqueous phase, making it ideal for products such as yogurt. Additionally, the patent includes a method for producing such food products.
Career Highlights
Douglas Hanchett is currently affiliated with Corn Products Development, Inc., where he applies his expertise to develop novel food formulations and improve existing products. His work has not only contributed to the food industry but has also paved the way for future innovations in food technology.
Collaborations
Throughout his career, Hanchett has worked closely with talented colleagues such as Christina Odorisio and Hanna Clune. Together, they have collaborated on various projects aimed at enhancing food quality and functionality, showcasing the power of teamwork in driving innovation.
Conclusion
Douglas J. Hanchett stands out as a formidable force in the realm of food innovation, consistently pushing the boundaries of what is possible in food science. His patented inventions, particularly in the area of modified starches, demonstrate his commitment to enhancing food products for consumers. As the industry evolves, his contributions will undoubtedly continue to influence the future of food technology.