Company Filing History:
Years Active: 2016-2020
Title: Inventor Spotlight: Matthew Yurgec
Introduction: Matthew Yurgec, based in Bridgewater, NJ, is a notable inventor whose work primarily focuses on innovative food products. With two patents to his name, he has significantly contributed to advancements in food technology, particularly in the use of starches.
Latest Patents: Yurgec’s most recent patents demonstrate his expertise in developing novel snack foods. The first patent, titled "Baked snack coating using waxy corn starch," involves a unique coated foodstuff created with a combination of two starch components. This invention features a spray-cooked agglomerated waxy corn starch that boasts a hydration viscosity peak time of between about 5.5 and about 7.5 minutes. The resulting snack possesses distinct expansion and hardness characteristics, with measurements indicating a coating expansion of between about 1.7 mm and about 2.6 mm, and a hardness ranging from approximately 3000 to 3750 grams. The hardness-to-expansion ratio of this snack is particularly notable, falling between about 1200:1 and about 2200:1 g/mm.
His second patent, "Delayed gelling starch compositions," pertains to starches that feature delayed gelling properties. This composition includes a degraded gelling starch with a stabilizing group, comprising a starch base material alongside a stabilization agent. Products developed using this delayed gelling starch contribute to a variety of food items, showcasing Yurgec's versatility in food technology.
Career Highlights: Matthew Yurgec is currently employed at Corn Products Development, Inc., where he continues to push the boundaries of food innovation. His expertise and dedication have made him a key player in the company, allowing him to explore the potential applications of starch in various food products.
Collaborations: Throughout his career, Yurgec has collaborated with talented individuals such as Sergio Vargas Sanchez and Ralph M Trksak. These partnerships highlight the collaborative spirit that drives innovation in the field of food science and technology.
Conclusion: Matthew Yurgec’s contributions to food technology through his inventive patents exemplify the importance of innovation in the industry. His work with starches opens new possibilities for enhancing food products, illustrating the ongoing evolution of culinary science.