Company Filing History:
6 out of 54 
1 out of 1 
1 out of 832,812 Years Active: 1985-1992
Title: Edward D DeBoer: Innovator in Food Technology
Introduction
Edward D DeBoer is a notable inventor based in Sauk Village, IL (US). He has made significant contributions to the field of food technology, particularly in the development of batter starches for deep fat fried foods. With a total of 8 patents to his name, DeBoer has established himself as a key figure in this innovative area.
Latest Patents
Among his latest patents, DeBoer has developed a batter starch that is esterified to have a degree of substitution between 0.02 to 0.1, with a protein content greater than or equal to 1.0%. This starch is derived from a starch-bearing plant of the duh homozygous genotype, with maize being the preferred source. Additionally, the preferred protein source is gluten, and acetic anhydride is used as the esterification agent. Another significant patent is for aedu batter starch, which shares similar characteristics, including a degree of substitution between 0.02 and 0.1 and a protein content of at least 1%.
Career Highlights
DeBoer has worked with American Maize-Products Company, where he applied his expertise in food technology. His work has contributed to advancements in the food industry, particularly in enhancing the quality and performance of batter starches.
Collaborations
Some of his notable coworkers include Susan L Furcsik and Kenneth R Yahl, who have collaborated with him on various projects throughout his career.
Conclusion
Edward D DeBoer is a distinguished inventor whose work in food technology has led to innovative solutions in the industry. His patents reflect a commitment to improving food products, particularly in the realm of deep fat frying.