Paul H Blanchard

Title: The Innovations of Paul H Blanchard

Introduction

Paul H Blanchard is an accomplished inventor based in Concord, CA (US). He has made significant contributions to the field of starch processing through his innovative techniques. His work has led to advancements that benefit various industries reliant on starch products.

Latest Patents

One of Paul H Blanchard's notable patents is the starch thinning process. This process employs alpha-amylase and is carried out in two stages. In the first stage, a high temperature and high pressure operation is maintained for about 8 minutes at a temperature of approximately 100 degrees Celsius. Following this, the mixture is held at around 150 degrees Celsius for about 5 minutes. The treated aqueous starch suspension is then cooled and introduced into the second stage, where it is maintained in contact with additional alpha-amylase for about 90 minutes at atmospheric pressure and a temperature of approximately 96 degrees Celsius. The resulting aqueous thinned starch product has a dextrose equivalent (D.E.) value in the range of about 10-15.

Career Highlights

Paul H Blanchard is associated with Amstar Corporation, where he has applied his expertise in starch processing. His innovative approach has positioned him as a key figure in the development of efficient starch thinning methods. His work has not only contributed to the company's success but has also impacted the broader industry.

Collaborations

Due to space constraints, the collaborations section will be omitted.

Conclusion

Paul H Blanchard's contributions to starch processing through his patented innovations demonstrate his significant role as an inventor. His work continues to influence the industry and showcases the importance of innovation in enhancing product quality.