Company Filing History:
Years Active: 1976
Title: John M Trp: Innovator in Starch Hydrolysis Technology
Introduction
John M Trp, a noted inventor from Argo, Illinois, has made substantial contributions to the field of starch hydrolysis. With a unique patent to his name, Mr. Trp has demonstrated expertise in creating low dextrose equivalent (D.E.) starch hydrolysates that exhibit improved stability and reduced enzyme susceptibility.
Latest Patents
His patent, titled "Low D.E. Starch Hydrolysates of Improved Stability Prepared by Enzymatic Hydrolysis," describes a low D.E. starch hydrolysate characterized by having a D.E. not substantially above about 20. This invention features a relatively narrow molecular weight distribution, resulting in a weight average molecular weight to number average molecular weight ratio of Mw/Mn being less than about 20. Additionally, it is noted for containing less than about 20% by weight of starch oligosaccharides with a degree of polymerization greater than 200. These hydrolysates are produced by enzymatically hydrolyzing starch dextrins featuring a degree of branching of at least about 7%. This innovative process results in hydrolysates that resist haze formation at high solids and show decreased susceptibility to enzymes.
Career Highlights
Mr. Trp is associated with CPC International, Inc., a company that has been at the forefront of food innovation and technology. His groundbreaking work on starch hydrolysates is just one example of how he has leveraged his skills to contribute to advancements in the food industry.
Collaborations
Throughout his career, John M Trp has collaborated with notable colleagues, including Clarence F Harjes and Harry W Leach. These partnerships have been instrumental in furthering research and development in the field of enzymatic starch hydrolysis.
Conclusion
John M Trp's patent and contributions to the field highlight his role as an innovator dedicated to improving industrial applications of starch hydrolysis. His work reflects the impact that dedicated inventors can have on technology and industry, marking significant advancements in food science.