Judith M. Vaz is a notable inventor based in Piscataway, NJ, whose contributions to starch technology have led to the development of innovative processes and products. With a total of four patents, her work addresses key challenges in the production and application of hydroxypropylated starches.

Latest Patents

Judith's latest patents showcase her groundbreaking methods in the field. One such patent is for "Thermally Inhibited Agglomerated Starch," which discloses methods for preparing agglomerated starch that enhances viscosity compared to non-agglomerated thermally inhibited starches. This innovation offers significant improvements in the application of starch in various industries.

Another impactful patent is the "Process for Reducing Propylene Chlorohydrin in Hydroxypropylated Products." This invention details a method that effectively reduces the amount of propylene chlorohydrin produced during the reaction to make hydroxypropylated and crosslinked starch. The process involves removing residual propylene oxide from an alkaline slurry, thereby ensuring that the resulting starch contains less than 1 ppm of propylene chlorohydrin, which is crucial for food safety and compliance.

Career Highlights

Judith M. Vaz has made significant strides in her career while working at Corn Products Development, Inc., where she focuses on enhancing starch applications. Her innovative spirit is reflected in her patent work, which exemplifies her dedication to improving product quality and safety.

Collaborations

Throughout her career, Judith has collaborated with talented professionals, including Erhan Yildiz and Christopher Lane. These partnerships have fostered a creative environment that has led to the successful development of her innovative technologies.

Conclusion

Judith M. Vaz stands out as an accomplished inventor in the starch technology sector. Her patents not only combat industry challenges but also pave the way for future advancements. With her expertise and dedication, Judith continues to be a key figure in the innovation of starch-based products, making her contributions invaluable to the field.

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