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For the Inventor, By the Inventor

Cranbury, NJ, United States of America

Julianne M Lenchin

USPTO Granted Patents = 10

Average Co-Inventor Count = 2.6

ph-index = 9

Forward Citations = 339(Granted Patents)


Location History:

  • Plainsboro, NJ (US) (1981 - 1985)
  • Cranbury, NJ (US) (1985 - 1989)

Company Filing History:

goldMedal10 out of 314 
 
National Starch and Chemical Corporation
 patents

Years Active: 1981-1989

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10 patents (USPTO):Explore Patents
1. 4842874 - Composition for preparing freeze-thaw microwaveable pre-fried foodstuffs (1989-06-27),
2. 4778684 - Process for producing a freeze-thaw stable microwaveable pre-fried (1988-10-18),
3. 4695475 - Imitation cheese products containing high amylose starch as total (1987-09-22),
4. 4608265 - Imitation cheese products containing high amylose starch as partial or (1986-08-26),
5. 4595597 - Batters containing high amylose flour for microwaveable pre-fried (1986-06-17),
6. 4529607 - Process for coating foodstuff with batter containing high amylose flour (1985-07-16),
7. 4510166 - Converted starches for use as a fat- or oil-replacement in foodstuffs (1985-04-09),
8. 4504509 - Liquid batter for coating foodstuffs and method of making same (1985-03-12),
9. 4499116 - Imitation cheese products containing modified starch as partial (1985-02-12),
10. 4279940 - Clouding with a starch material (1981-07-21),

Title: Innovations by Julianne M Lenchin

Introduction

Julianne M Lenchin is a notable inventor based in Cranbury, NJ (US). She has made significant contributions to the field of food technology, particularly in the development of microwaveable food products. With a total of 10 patents to her name, her work has had a considerable impact on the industry.

Latest Patents

Among her latest patents is a composition for preparing freeze-thaw microwaveable pre-fried foodstuffs. This innovation involves batter-coated, pre-fried microwaveable foodstuffs characterized by improved freeze/thaw stability. The composition employs a dry predust that contains more than 20% by weight of hydroxypropylmethyl cellulose ether, which has a methoxyl content greater than 22% and an hydroxypropyl content of at least 5% by weight. Another patent focuses on the process for producing these freeze-thaw stable microwaveable pre-fried foodstuffs, further emphasizing the importance of her innovative approach to food preservation and preparation.

Career Highlights

Julianne works at the National Starch and Chemical Corporation, where she continues to develop and refine her inventions. Her expertise in food technology has positioned her as a leader in her field, contributing to advancements that enhance the quality and stability of food products.

Collaborations

Throughout her career, Julianne has collaborated with several professionals, including Gary A Zwiercan and Harvey Bell. These partnerships have allowed her to expand her research and bring innovative solutions to the market.

Conclusion

Julianne M Lenchin's contributions to food technology through her patents and collaborations highlight her role as a pioneering inventor. Her work continues to influence the industry, making microwaveable food products more reliable and appealing to consumers.

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