Company Filing History:
Years Active: 1985-1986
Title: The Innovative Contributions of Harvey Bell
Introduction
Harvey Bell is a notable inventor based in Martinsville, NJ (US), recognized for his significant contributions to the field of food science. With a total of 5 patents to his name, Bell has made strides in enhancing the quality and shelf life of bakery products.
Latest Patents
One of Bell's latest patents focuses on "Bread containing wxsu.sub.2 genotype starch as an anti-stalent." This innovation provides chemically and yeast-leavened bakery products with improved shelf lives through the inclusion of a starch or flour derived from a plant of the wxsu.sub.2 genotype. Breads made with this starch, preferably sourced from maize, exhibit a softer, moister crumb after baking, along with a fresher texture and appearance even after a storage period. Another significant patent is for "Batters containing high amylose flour for microwaveable pre-fried" food products. This batter mix is designed for coating pre-fried microwaveable foodstuff and contains 50 to 80% flour that includes at least 50% amylose.
Career Highlights
Harvey Bell has been associated with the National Starch and Chemical Corporation, where he has applied his expertise in food technology to develop innovative products that meet consumer needs. His work has not only advanced the science of baking but has also contributed to the overall quality of food products available in the market.
Collaborations
Throughout his career, Bell has collaborated with several talented individuals, including Julianne M Lenchin and Gary A Zwiercan. These partnerships have fostered a creative environment that encourages the development of groundbreaking food technologies.
Conclusion
Harvey Bell's contributions to food science through his patents and collaborations have significantly impacted the industry. His innovative approaches to improving bakery products demonstrate the importance of research and development in creating high-quality food items.