Location History:
- Bound Brook, NJ (US) (1986 - 1990)
- Hillsborough, NJ (US) (1990 - 2001)
Company Filing History:
10 out of 682 
4 out of 314 Years Active: 1986-2001
Title: **James P. Zallie: Innovator in Food Science and Patents**
Introduction
James P. Zallie is a notable inventor based in Hillsborough, NJ, recognized for his significant contributions to food science through his innovative inventions. With a prolific record of 14 patents, Zallie's work focuses on developing healthier and functional food formulations.
Latest Patents
Among Zallie's latest patents are innovative bulking agents and processes for preparing them from food gums. These soluble bulking agents can replace up to 100% of sucrose or other simple carbohydrates in edible formulations, providing a non-digestible solution with an average molecular weight range of 500 to 50,000. The inventive processes utilize enzymatic depolymerization of naturally occurring heteropolysaccharides like pectin and guar gum, leading to a mixture of heteropolysaccharide fragments finely tuned for various applications.
Another significant invention by Zallie involves sweetened extruded cereals containing pregelatinized high amylose starches. This invention outlines a method for creating a dry, sweetened, extruded, ready-to-eat cereal product. By combining cereal flours, sweeteners, and pregelatinized starches, this method allows for extruding the cereal at carefully controlled temperatures and pressures, resulting in a desirable texture and flavor.
Career Highlights
Zallie's career has been marked by his tenure at prominent organizations such as National Starch and Chemical Investment Holding Corporation and National Starch and Chemical Corporation. His work at these companies has laid the groundwork for many of his patented innovations, reflecting a deep commitment to advancing food technology.
Collaborations
Throughout his career, James P. Zallie has collaborated with esteemed professionals like Chung-Wai Chiu and James J. Kasica. These partnerships highlight the collaborative nature of innovation in the food industry, where collective expertise drives progress.
Conclusion
James P. Zallie's innovative contributions to food science, embodied in his 14 patents, underscore his commitment to enhancing food formulations and promoting healthier options. His work stands as a testament to the intersection of science and culinary art, paving the way for future advancements in the field.