Judith K Whaley

Title: Innovations of Judith K Whaley

Introduction

Judith K Whaley is a notable inventor based in Hoffman Estates, IL (US). She has made significant contributions to the field of food science, particularly in the development of waxy maize starches. With a total of three patents to her name, her work has advanced the understanding and application of starch materials in various food products.

Latest Patents

One of her latest patents is titled "Waxy maize starches and methods of making and using them." This patent focuses on waxy maize starches that exhibit high process stability, particularly in freeze-thaw conditions. The starches have an amylopectin content ranging from 90-100%, with specific characteristics that enhance their stability and usability in food products. Another significant patent is "Inhibited waxy starches and methods of using them." This invention describes inhibited waxy starches derived from maize, wheat, or tapioca, which also possess a high amylopectin content. The methods outlined in this patent provide innovative ways to utilize these starches in food applications.

Career Highlights

Judith has worked with prominent companies in the food industry, including Tate & Lyle Ingredients Americas LLC and Tate & Lyle Solutions USA LLC. Her experience in these organizations has allowed her to apply her research and innovations in practical settings, contributing to advancements in food technology.

Collaborations

Throughout her career, Judith has collaborated with talented individuals such as Yuqing Zhou and Weichang Liu. These partnerships have fostered a collaborative environment that enhances the development of innovative food solutions.

Conclusion

Judith K Whaley's contributions to the field of food science through her patents on waxy maize starches demonstrate her commitment to innovation. Her work continues to influence the industry, paving the way for new applications and improvements in food products.