Company Filing History:
Years Active: 1978-1981
Title: Innovations by John V Tuschhoff
Introduction
John V Tuschhoff is a notable inventor based in Decatur, IL (US). He has made significant contributions to the field of food science through his innovative patents. With a total of 2 patents, Tuschhoff's work focuses on enhancing the properties of starchy flours for various applications.
Latest Patents
Tuschhoff's latest patents include a method for the physical modification of the viscosity characteristics of starchy flours. This method involves treating starchy flour, particularly oat flour, with heat and alcohol in a confined zone. The resulting flour exhibits unique thin-thick viscosity characteristics, making it particularly suitable for baby food recipes. The process allows for improved texture and mouthfeel, which is essential for infant nutrition.
Another significant patent involves hydroxypropylated, epichlorohydrin cross-linked starch derivatives. These derivatives are designed for continuous process pressure cooking in neutral or acid food systems. The controlled degree of cross-linking ensures that the starches remain low in viscosity initially but develop full viscosity under high pressure and temperature. This innovation is particularly beneficial for modern food canning processes, where rapid heat penetration is crucial for sterilization without degrading the starch.
Career Highlights
Tuschhoff is associated with A.E. Staley Manufacturing Company, where he applies his expertise in food science and starch modification. His work has contributed to advancements in food processing technologies, enhancing the quality and safety of canned foods.
Collaborations
Throughout his career, Tuschhoff has collaborated with notable colleagues, including James E. Eastman and Schanefelt Robert V. These collaborations have fostered a productive environment for innovation and development in food technology.
Conclusion
John V Tuschhoff's contributions to the field of food science through his innovative patents demonstrate his commitment to improving food quality and processing methods. His work continues to influence the industry, making a significant impact on how food products are developed and processed.