Keith D Stanley

Title: Innovations of Keith D. Stanley in Reduced Fat Food Preparation

Introduction

Keith D. Stanley is a notable inventor based in Decatur, IL, with a significant contribution to the field of food technology. He holds 12 patents, primarily focused on methods for preparing reduced fat foods. His innovative approaches have paved the way for healthier food formulations that maintain taste and texture.

Latest Patents

Among his latest patents, one method involves preparing reduced fat foods using a fragmented starch hydrolysate. This method utilizes a granular starch hydrolysate or a debranched amylopectin starch precipitate, which is fragmented to create an aqueous dispersion. This dispersion is effective in replacing fat in various food formulations. Another patent describes a method that employs retrograded, hydrolyzed, heat-treated, and fragmented amylose starch. In this process, amylose is precipitated and hydrolyzed, followed by heat treatment to remove solubles. The resulting solids are fragmented to form an aqueous dispersion, which is also useful for fat replacement in food products.

Career Highlights

Keith D. Stanley has worked with prominent companies such as A.E. Staley Manufacturing Company and Akzona Incorporated. His experience in these organizations has contributed to his expertise in food science and technology.

Collaborations

Some of his notable coworkers include Donald W. Harris and Jeanette A. Little. Their collaboration has likely enhanced the innovative processes developed by Stanley.

Conclusion

Keith D. Stanley's contributions to the field of food technology, particularly in reduced fat food preparation, demonstrate his commitment to innovation. His patents reflect a deep understanding of food science and a desire to improve the nutritional quality of food products.