Joyce A Engels

Title: Joyce A. Engels: Innovator in Starch Product Development

Introduction

Joyce A. Engels is a notable inventor based in Lemont, IL (US), recognized for her contributions to the field of starch product development. With a total of 5 patents to her name, she has made significant advancements in the physical modification of starches, enhancing their properties for various applications.

Latest Patents

One of her latest patents focuses on starch products that exhibit both hot and cold water dispersibility, as well as hot and cold swelling viscosity. These physically modified starch products are created through a process that involves the application of pressure and heat, typically by extruding starting material starch. This process may also include the addition of gums and/or surfactants. The properties of these products can be fine-tuned by adjusting the moisture content of the materials in the extruder, along with the temperature and pressure at the die plate located at the discharge end of the extruder. The design of the screw elements in the extruder is crucial, as it aims to maintain high pressure in the extruder barrel over a short distance. The resulting physically modified starch products consist of partially to fully cooked starch, along with some raw starch particles, making them highly dispersible in both cold and hot water.

Career Highlights

Throughout her career, Joyce has worked with prominent companies, including Corn Products International, Inc. Her innovative work has contributed to the development of starch products that meet various industrial needs.

Collaborations

Joyce has collaborated with notable colleagues such as Wayne Dudacek and Gregory Vital, further enhancing her contributions to the field.

Conclusion

Joyce A. Engels stands out as a pioneering inventor in the realm of starch product innovation. Her work continues to influence the industry, showcasing the importance of physical modification in enhancing starch properties for diverse applications.