Hanna Clune

Title: The Innovative Contributions of Hanna Clune

Introduction

Hanna Clune is a notable inventor based in Califon, NJ (US). She has made significant contributions to the field of food science, particularly in the development of starches for edible compositions. With a total of 2 patents, her work has garnered attention for its innovative approaches to improving food texture and stability.

Latest Patents

One of her latest patents is for thermally inhibited waxy cassava starch. This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect, edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment, the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments, the thermally inhibited waxy cassava starch has a peak viscosity of between about 100 and 2000 Brabender units or between 500 and 1500 Brabender units. Another significant patent involves low protein yogurts containing modified starches. This low protein yogurt composition comprises water, at least one dairy ingredient, and a crosslinked waxy starch. The crosslinked waxy starch is crosslinked with phosphate groups and has a peak Brabender viscosity of from about 600 to about 1500 Brabender units. The crosslinked waxy starch is present in an amount sufficient to add viscosity to the yogurt and can also be stabilized by acetylation to obtain a longer shelf life.

Career Highlights

Hanna has worked with several prominent companies in her field, including Corn Products Development, Inc. and Ingredion Singapore Pte. Ltd. Her experience in these organizations has allowed her to refine her skills and contribute to innovative food solutions.

Collaborations

Throughout her career, Hanna has collaborated with notable professionals such as Douglas J Hanchett and John Garrison. These collaborations have further enhanced her research and development efforts in the food science sector.

Conclusion

Hanna Clune's innovative work in the field of food science, particularly with her patents on starches, showcases her dedication to improving food quality and texture. Her contributions are significant and continue to influence the industry.