Timothy A Stubbs

Title: Innovations by Timothy A. Stubbs in Cooked Leguminous Products

Introduction

Timothy A. Stubbs is an innovative inventor based in Gurnee, Illinois. He has made significant contributions to the food industry, particularly in the development of leguminous food products. His work focuses on enhancing the quality and processing of cooked bean products.

Latest Patents

Timothy A. Stubbs holds a patent for a "Cooked bean product having reduced solids content and improved viscosity." This invention provides compositions with reduced amounts of solids for preparing cooked leguminous food products. The compositions have a hot viscosity low enough to facilitate mechanical pumping and processing. They include a starch component that enhances the final viscosity of the cooked product, resulting in improved consistency and texture. The process involves blending legumes with a starch component and water, heating the mixture, and further processing to create a containerized cooked food product. This innovation is particularly suited for the preparation of cooked refried bean products.

Career Highlights

Timothy A. Stubbs is associated with Kraft Foods Holdings, Inc., where he applies his expertise in food technology and product development. His work has contributed to advancements in the food industry, particularly in the area of leguminous products.

Collaborations

Throughout his career, Timothy has collaborated with notable colleagues, including Betsy O. Battle and Andrew Edward McPherson. These collaborations have fostered innovation and development in food processing technologies.

Conclusion

Timothy A. Stubbs is a prominent inventor whose work in the field of cooked leguminous products has led to significant advancements. His patent for a cooked bean product with improved viscosity showcases his commitment to enhancing food quality and processing efficiency.