Company Filing History:
Years Active: 1976-1978
Title: Frank Del Valle: Innovator in Starch Derivatives
Introduction
Frank Del Valle is a notable inventor based in Decatur, IL (US), recognized for his contributions to the field of food processing through innovative starch derivatives. With a total of 3 patents, Del Valle has made significant advancements that enhance the efficiency and effectiveness of food canning processes.
Latest Patents
Del Valle's latest patents include the "Hydroxypropylated, epichlorohydrin crosslinked tapioca starch derivative." This invention is a thin-thick, hydroxypropylated, epichlorohydrin crosslinked tapioca-based starch derivative designed for continuous process pressure cooking of acid food systems. The degree of crosslinking is meticulously controlled, allowing the starch to maintain low viscosity initially and develop full viscosity only under high pressure and temperatures. This characteristic is crucial for the heat sterilization of canned foods, ensuring rapid heat penetration without degrading the starch derivative. Additionally, this starch derivative is non-gelling and freeze-thaw stable, making it suitable for prepared foods processed at high temperatures.
Another significant patent is the "Hydroxypropylated, epichlorohydrin crosslinked tapioca and corn starch." Similar to his previous invention, this patent focuses on thin-thick, hydroxypropylated, epichlorohydrin cross-linked starch derivatives for continuous process pressure cooking of neutral or acid food systems. The controlled cross-linking ensures that these starches are also low in viscosity initially and develop full viscosity under high pressure and temperatures, making them ideal for modern food canning processes.
Career Highlights
Del Valle is currently employed at A.E. Staley Manufacturing Company, where he continues to innovate in the field of food processing. His work has significantly impacted the efficiency of food canning and preparation, contributing to advancements in the industry.
Collaborations
Throughout his career, Del Valle has collaborated with notable colleagues, including Charles E. Streaty and John V. Tuschhoff. These collaborations have fostered an environment of innovation and creativity, leading to the development of groundbreaking food processing technologies.
Conclusion
Frank Del Valle's contributions to the field of starch derivatives have revolutionized food processing, particularly in canning and prepared foods. His innovative patents reflect a deep understanding of food science and engineering, making him a