George D Hiler

Title: **Innovative Contributions of George D. Hiler in Food Technology**

Introduction

George D. Hiler, an accomplished inventor based in Harrison, Ohio, has made significant strides in the field of food technology through his innovative patents. With a total of seven patents to his name, his work primarily focuses on methods that enhance food processing and fat absorption reduction, paving the way for healthier food options.

Latest Patents

Among his notable innovations, Hiler's latest patents include:

1. **Method of Using Silica to Decrease Fat Absorption**

This patent details a process whereby potato pieces—such as slices, French fries, and cubes—can be prepared with a lower fat content by frying them in oil containing 0.5% to 2% hydrophobic or hydrophilic silica. Notably, the hydrophilic silica is preferred due to its approval for food use. Additionally, the method allows for the option of dipping potato pieces in silica or oil containing silica.

2. **Process for Preparing 2-Acylglycerides or 1,2 or 2,3-Diacylglycerides**

This innovative process involves the selective hydrolysis of triglycerides to produce mixtures of 1,3 or 2,3-diacyl glycerides and 2-acyl glycerides. It utilizes specific alkyl alcohols and a unique aqueous buffer system with a lipase enzyme, resulting in a high-quality product with minimal triglyceride formation.

Career Highlights

Hiler is currently affiliated with Procter & Gamble Company, a global leader in consumer goods. His work there exemplifies the integration of science and product development, highlighting his commitment to creating effective and innovative food processing techniques.

Collaborations

Throughout his career, Hiler has worked alongside talented colleagues, including Magda El-Nokaly and Adam W. Mazur. Their collaborative efforts have been instrumental in pushing the boundaries of food technology and enhancing the nutritional profiles of common food items.

Conclusion

George D. Hiler stands out as a pioneering inventor whose contributions to the food industry significantly impact consumer health. His extensive patent portfolio, particularly in reducing fat absorption in fried foods, showcases his dedication to innovation and wellness. As George continues to push the envelope of food technology, his collaborative spirit and inventive mindset will likely lead to further breakthroughs in the field.