Company Filing History:
Years Active: 1994
Title: **Innovative Contributions of Gary Plutchok in Food Science**
Introduction
Gary Plutchok, an accomplished inventor based in Somerset, NJ, has made significant contributions to the food science industry through his innovative methodologies. With one patent to his name, he has focused on enhancing the production of foods utilizing soluble high amylose starch, facilitating better quality and preparation processes for various food products.
Latest Patents
Gary's notable patent, titled "Method of Making Foods Containing Soluble High Amylose Starch," presents a groundbreaking approach to food formulation. This invention describes a range of starch types, including spray-dried, non-granular starch and enzymatically debranched gelatinized starch. The characteristics of the starches mentioned contribute to developing foods with desirable properties, such as stronger gels, improved appearance, and enhanced textures. The ability to thoroughly disperse these starches in food formulations using either hot or cold water offers a significant advantage over traditional high amylose starches, streamlining production processes without requiring chemical modifications.
Career Highlights
Gary Plutchok's work at National Starch and Chemical Investment Holding Corporation has positioned him as a key figure in the field of food technology. His commitment to improving food textures and preparation techniques has garnered recognition within the industry. His innovative approach emphasizes the importance of scientific advancements in everyday food production.
Collaborations
Throughout his career, Gary has collaborated with notable colleagues, such as James P. Zallie and James L. Eden. Working alongside these professionals has facilitated the exchange of ideas and expertise, further enhancing the scope of innovation within their projects.
Conclusion
In conclusion, Gary Plutchok's inventive contributions to food science highlight the impact of innovations on food quality and production efficiency. His patent for a method involving soluble high amylose starch exemplifies how scientific inventiveness can lead to improvements that benefit both manufacturers and consumers alike. Gary Plutchok's work continues to inspire advancements in the food industry, paving the way for further innovations in food technology.