Tarak Shah, a prominent inventor based in Bridgewater, NJ, has made significant contributions to the field of starch modifications through his inventive prowess. With a total of six patents to his name, Shah's work showcases his dedication to advancing food technology and enhancing product quality.

Latest Patents

Among his latest patents, Tarak Shah has developed physically modified sago starch. This innovative starch demonstrates an increased onset of gelatinization temperature and a controlled viscosity development, retaining substantial hot and cold viscosity. Such properties make it highly useful as a viscosifier in various products. Another notable patent is for thermally inhibited waxy cassava starch. This starch provides improved creaminess in edible compositions, independent of the starch usage level, and exhibits a peak viscosity ranging between 100 and 2000 Brabender units in various embodiments.

Career Highlights

Throughout his career, Tarak Shah has been associated with leading companies including Corn Products Development, Inc. and Com Products Development, Inc., where he has honed his skills and contributed to important advancements in starch technologies.

Collaborations

Tarak Shah has collaborated with talented individuals such as Christopher Lane and Kamlesh Shah, which has allowed him to further expand his innovative horizon and develop groundbreaking technologies in his field.

Conclusion

Tarak Shah's inventions in the starch modification domain illustrate his commitment to enhancing food quality and functionalities. His patents reflect a deep understanding of materials and processes that can bring tangible benefits to a range of products, solidifying his place as a valuable inventor in the industry.

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