Thomas A Eilers

Title: Thomas A. Eilers: Innovator in Enzyme-Resistant Starch Production

Introduction

Thomas A. Eilers is a notable inventor based in Decatur, IL (US). He has made significant contributions to the field of food science, particularly in the development of enzyme-resistant starch. With a total of 3 patents to his name, Eilers continues to push the boundaries of innovation in his industry.

Latest Patents

One of Eilers' latest patents focuses on an enzyme-resistant starch and the method for its production. This innovative process utilizes an aqueous feed composition that includes starch containing at least 50% by weight amylose, water, and alcohol. The concentration of starch in the feed composition ranges from 5% to 50% by weight, with a pH level between 3.5 and 6.5. The process involves a two-step heating method, where the feed composition is first heated to a temperature between 130-170°C for a duration of 0.1-3.0 hours. After cooling to a temperature between 4-70°C for 0.1-6.0 hours, the composition undergoes a second heating step at 110-150°C for 0.1-10.0 hours. Finally, the starch is separated from the majority of the water and alcohol and is dried, resulting in the production of enzyme-resistant starch.

Career Highlights

Eilers is currently employed at Tate & Lyle Ingredients Americas LLC, where he applies his expertise in food science and innovation. His work has contributed to advancements in food technology, particularly in the area of starch production.

Collaborations

Throughout his career, Eilers has collaborated with various professionals, including Ethel D. Stanley, a legal representative, and Patricia A. Richmond. These collaborations have helped enhance the development and protection of his innovative ideas.

Conclusion

Thomas A. Eilers is a prominent inventor whose work in enzyme-resistant starch production showcases his commitment to innovation in food science. His contributions continue to impact the industry positively.