John P Locke, Iii

Title: Innovations of John P Locke, III

Introduction

John P Locke, III is an accomplished inventor based in Woodcliff Lake, NJ (US). He holds a total of 6 patents that showcase his contributions to the field of food science, particularly in the development of enzyme-resistant starches.

Latest Patents

One of his notable patents is the "Process for making enzyme-resistant starch for reduced-calorie flour replacer." This invention involves creating an enzyme-resistant starch type III with a melting point or endothermic peak of at least about 140° C, as determined by differential scanning calorimetry (DSC). The process yields at least about 25% by weight based on the original starch ingredient. It includes stages of gelatinization, nucleation/propagation, and preferably a heat-treatment stage to produce reduced-calorie starch-based compositions. The high melting point of this starch allows its use in baked goods without significant loss of enzyme resistance during baking. Additionally, a gelatinized, starch-based bulking agent containing at least 30% by weight of the enzyme-resistant starch can be utilized in various food products, including bar-type, extruded, sheeted, or rotary molded items.

Career Highlights

Throughout his career, John has worked with prominent companies such as Kraft Foods Holdings, Inc. and Kraft Foods Global Brands LLC. His work has significantly impacted the food industry, particularly in creating healthier alternatives for consumers.

Collaborations

John has collaborated with notable colleagues, including Norbert Gimmler and Mee-Ra Kweon, contributing to various innovative projects in his field.

Conclusion

John P Locke, III is a distinguished inventor whose work in enzyme-resistant starches has paved the way for healthier food options. His patents reflect his commitment to innovation and improvement in food science.