Company Filing History:
2 out of 71 
Years Active: 2023-2025
Title: Innovations of Jose Bertoli
Introduction
Jose Bertoli is an accomplished inventor based in Bridgewater, NJ (US). He has made significant contributions to the field of food science, particularly in the development of maltodextrins and maltose syrups. With a total of 3 patents to his name, Bertoli's work has advanced the understanding and application of these substances in various industries.
Latest Patents
Bertoli's latest patents include a process for obtaining maltodextrin with a dextrose equivalent (DE) between 17 and 19.9. This specification discloses a method for producing maltodextrins that can be provided in both powder and shelf-stable liquid forms. The maltodextrins produced through this process exhibit a polysaccharide profile similar to prior art, but they allow for solutions with a high solids content and reduced viscosity. The process involves the addition of alpha-amylase and pullulanase enzymes during the saccharification step, resulting in maltodextrin solutions that maintain a viscosity between 5,000 and 12,000 cP at 50° C. and greater than 65% on a dry solids basis.
Another notable patent focuses on maltose syrups, which have a viscosity of 10,000 cP or less at 40° C. and 81.5% solids. This patent outlines the distribution of polysaccharides within the syrup, detailing specific percentages for various degrees of polymerization. The process for making these syrups and the comestibles that contain them is also disclosed.
Career Highlights
Jose Bertoli is currently employed at Corn Products Development, Inc., where he continues to innovate in the field of food technology. His work has not only contributed to the scientific community but has also had practical applications in the food industry.
Collaborations
Throughout his career, Bertoli has collaborated with notable colleagues, including Laercio Arnoni and Walter Yamamoto. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.
Conclusion
Jose Bertoli's contributions to the field of food science through his patents on maltodextrins and maltose syrups highlight his role as a significant inventor. His work continues to influence the industry and pave the way for future innovations.