Frank M Mallee

Title: Innovations by Frank M Mallee in Corn Processing

Introduction

Frank M Mallee, an accomplished inventor based in Acton, Massachusetts, is known for his significant contributions to the field of food ingredients technology. With two patents to his name, Mallee has made notable advancements in the extraction and purification of zein from corn gluten meal.

Latest Patents

Mallee's most recent patent focuses on the "Purification of zein from corn gluten meal." This invention relates to innovative methods for extracting and purifying zein, zein bodies, glutelins, or destarched corn gluten. The process efficiently removes and recovers food-grade pigments and starch hydrolysates while discarding unwanted fractions. By applying a combination of enzymatic starch hydrolysis, alkaline treatment, alcohol washing, and alcohol extraction, Mallee's method produces a substantially starch-free, deflavored, and decolored zein suitable for use in foods and pharmaceuticals. This technique utilizes food-grade alcohols, enhancing the utility and functionality of the purified zein and its related products in various existing and emerging food applications. Additionally, by-products such as yellow food pigments and starch hydrolysates can be refined or used directly in multiple food products.

Career Highlights

Currently, Frank M Mallee is associated with Opta Food Ingredients, Inc., where his expertise in food technology continues to contribute to innovative solutions in the industry. His work exemplifies a commitment to enhancing the quality and functionality of food ingredients through sustainable practices and advanced processing techniques.

Collaborations

Throughout his career, Mallee has collaborated with notable professionals in the field, including Richard B Cook and Mark L Shulman. These partnerships have enriched his projects and fostered a collaborative environment that promotes innovation and creativity in food processing.

Conclusion

Frank M Mallee's contributions to the food industry through his patents and collaborative efforts serve as an inspiration for ongoing innovation within the field. His work not only advances the extraction and purification processes in food technology but also emphasizes the importance of utilizing sustainable methods to improve food ingredient quality.