Company Filing History:
Years Active: 1989
Title: The Innovations of Lawrence T. McCarty
Introduction
Lawrence T. McCarty is an accomplished inventor based in Dover, DE (US). He has made significant contributions to the field of food science, particularly in the development of starch processing methods. His innovative approach has led to the creation of a patented process that enhances the quality and efficiency of starch production.
Latest Patents
McCarty holds a patent for a "Method for pregelatinized, spray-dried starch agglomerates." This patent describes a continuous process for producing agglomerated spray-dried, pregelatinized starch. The process involves aligning two or more spray-cook nozzles in a drying tower so that their spray patterns intersect. The design ensures that the point of intersection is distant enough to avoid globbing or clumping, while still being close enough for the particles' surfaces to be tacky enough to promote adhesion and the formation of agglomerates. This innovation has the potential to improve the efficiency of starch production in various food applications.
Career Highlights
Lawrence T. McCarty has worked with General Foods Limited, where he has applied his expertise in food technology and innovation. His work has contributed to advancements in food processing techniques, particularly in the area of starch utilization. His dedication to improving food products through innovative methods has made him a valuable asset to his company.
Collaborations
Throughout his career, McCarty has collaborated with notable colleagues, including Jay H. Katcher and John T. Mabon. These collaborations have fostered a creative environment that encourages the exchange of ideas and the development of new technologies in food science.
Conclusion
Lawrence T. McCarty's contributions to the field of food science through his innovative patent and work at General Foods Limited highlight his commitment to advancing food processing techniques. His work continues to influence the industry and improve the quality of food products.