Harry W Leach

Title: Innovations by Inventor Harry W. Leach

Introduction

Harry W. Leach, a distinguished inventor based in Willowbrook, IL, has made significant contributions to the field of enzymatic processes with a total of four patents to his name. His work primarily focuses on the enhancement of starch processing through innovative enzyme applications.

Latest Patents

Among his latest patents, one notable invention is the "Protease Inactivated α-amylase Preparations." This invention addresses the issue of protease enzyme impurities in bacterial α-amylase enzyme preparations by employing mild heat treatment combined with protective materials such as calcium and starch hydrolysates like corn syrup. This process results in a protease-free α-amylase that can effectively solubilize starch materials while producing hydrolysates with significantly less soluble protein compared to those made using untreated α-amylases. A preferred source for the α-amylase enzyme preparation is derived from the microorganism Bacillus licheniformis.

Another important patent by Leach is related to "Dextrose Production with Immobilized Glucoamylase." This process innovatively employs an immobilized glucoamylase enzyme to convert starch hydrolysates with a high dextrose equivalent into a dextrose product. This method represents a significant advancement in starch-to-sugar conversion techniques.

Career Highlights

Harry W. Leach is currently affiliated with CPC International, Inc., where he has collaborated on numerous projects that leverage his extensive knowledge of enzymatic reactions and starch processing technologies. His contributions have been instrumental in the development of efficient manufacturing processes.

Collaborations

Throughout his career, Leach has worked alongside notable colleagues such as Ronald E. Hebeda and Dennis J. Holik. These collaborations have undoubtedly enriched his inventive journey and expanded the scope of his innovations.

Conclusion

Harry W. Leach stands as a prominent figure in the innovation landscape, particularly in the enzymatic treatment of starches. His patents not only showcase his technical expertise but also reflect a commitment to advancing industrial processes, providing numerous applications for the food industry and beyond.