Jonathan Hopwood

Title: Innovations of Jonathan Hopwood in Waxy Maize Starches

Introduction

Jonathan Hopwood is an accomplished inventor based in Hoffman Estates, IL (US). He has made significant contributions to the field of food science, particularly in the development of waxy maize starches. His innovative work focuses on enhancing the stability and usability of these starches in various applications.

Latest Patents

Jonathan Hopwood holds a patent for "Waxy maize starches and methods of making and using them." This patent describes waxy maize starches that exhibit high process stability, particularly in terms of freeze-thaw stability. The starches have an amylopectin content ranging from 90-100%, with specific percentages of DP3-12, DP13-24, and DP25-36 branches. These advancements make his waxy maize starches advantageous over conventional options, providing improved performance in food products.

Career Highlights

Jonathan is currently associated with Tate & Lyle Ingredients Americas LLC, where he applies his expertise in food science and starch technology. His work has contributed to the development of innovative food ingredients that meet the evolving needs of the industry.

Collaborations

He collaborates with talented coworkers, including Zheng You and Yuqing Zhou, to further enhance the research and development of starch-based products.

Conclusion

Jonathan Hopwood's contributions to the field of waxy maize starches demonstrate his commitment to innovation and excellence in food science. His patented work not only advances the technology but also provides practical solutions for the food industry.