Company Filing History:
Years Active: 1981
Title: Innovations in Starchy Flour Modification by Schanefelt Robert V
Introduction
Schanefelt Robert V is an innovative inventor based in Decatur, IL (US). He has made significant contributions to the field of food science, particularly in the modification of starchy flours. His work focuses on enhancing the viscosity characteristics of these flours, which has important applications in food production.
Latest Patents
Schanefelt holds a patent for a method titled "Physical modification of the viscosity characteristics of starchy flours." This patent describes a process that modifies the viscosity characteristics of starchy flour through physical treatment, including heating in alcohol within a confined zone. The resulting flour exhibits unique thin-thick viscosity characteristics when heated, making it particularly useful in baby food recipes. The method allows for the addition of desired texture and mouthfeel to the food products.
Career Highlights
Schanefelt's innovative approach involves slurrying starchy flour in an aqueous organic liquid, preferably ethanol, and then applying heat and pressure for a specific duration. This process alters the physical properties of the flour, enhancing its functionality in various applications. The continuous treatment process significantly improves production rates, making it a valuable advancement in food manufacturing.
Collaborations
Schanefelt has worked alongside notable colleagues such as John V Tuschhoff and James E Eastman at A E Staley Manufacturing Company. Their collaborative efforts have contributed to the development and refinement of innovative food processing techniques.
Conclusion
Schanefelt Robert V's contributions to the modification of starchy flours represent a significant advancement in food technology. His patented methods not only enhance the quality of baby food but also improve production efficiency in the industry.