Grace H Lai

Title: **Inventor Grace H. Lai: Pioneering Innovations in Grain and Psyllium Modifications**

Introduction

Grace H. Lai, a prolific inventor based in Portage, Michigan, has made significant contributions to the field of food science through her innovative patents. With a total of four patents to her name, she stands out in her commitment to improving food products and their processes.

Latest Patents

Among her notable inventions, the most recent include a patent for “Waxy wheat products and processes for producing same.” This invention focuses on creating a storage-stable, buoyant waxy grain made from waxy triticale and waxy wheat. The innovation ensures that the starch in the waxy grain is gelatinized throughout, allowing the cooked grains to be stored for extended periods without developing rancid odors or flavors, even in the absence of preservatives. The preferred variety of waxy whole grain consists of a waxy wheat with a protein content of no more than 14% by dry weight.

In addition to her work on waxy grains, Grace has also developed a process for the “Enzymatic modification of psyllium.” This invention utilizes enzymatic treatment of raw psyllium to produce a modified form with enhanced functionality. The preferred method involves adding raw psyllium to an aqueous dispersion containing appropriate enzymes, thereby yielding a product with improved features and potential applications.

Career Highlights

Grace has collaborated with esteemed organizations, including the Kellogg Company and the United States of America, as represented by the Secretary of Agriculture. Her contributions in these roles have helped shape innovative approaches in food science, particularly in grain processing.

Collaborations

Throughout her career, Grace has worked alongside talented colleagues, including Richard D. Wullschleger and Aimee M. Bedard. These collaborations have fostered a dynamic environment for innovation, driving developments that push the boundaries of current food technology.

Conclusion

As an inventor, Grace H. Lai continues to impact the food industry through her significant patents and collaborations. Her work demonstrates an unwavering commitment to enhancing food quality and functionality, ensuring that her innovations benefit consumers and industries alike.