Walter Yamamoto

Title: Walter Yamamoto: Innovator in Maltodextrin Technology

Introduction

Walter Yamamoto is a notable inventor based in Bridgewater, NJ (US), recognized for his contributions to the field of food science, particularly in the development of maltodextrin products. With a total of 3 patents to his name, he has made significant strides in improving the properties and applications of maltodextrins.

Latest Patents

Walter's latest patents include innovative processes for creating maltodextrin with specific characteristics. One of his key patents details a method for obtaining maltodextrin with a dextrose equivalent (DE) between 17 and 19.9. This process involves the use of alpha-amylase and pullulanase enzymes during the saccharification step, resulting in maltodextrins that can be provided in both powder and shelf-stable liquid forms. These maltodextrins exhibit a polysaccharide profile similar to prior art but offer solutions with high solids content and reduced viscosity. Another significant patent focuses on maltose syrups, which have a viscosity of 10,000 cP or less at 40° C. and 81.5% solids. This patent also outlines the distribution of polysaccharides within the syrup, enhancing its usability in various comestibles.

Career Highlights

Walter Yamamoto is currently employed at Corn Products Development, Inc., where he continues to innovate and develop new food products. His work has not only advanced the understanding of maltodextrin properties but has also contributed to the food industry by providing solutions that enhance product quality and performance.

Collaborations

Walter has collaborated with notable colleagues, including Laercio Arnoni and Jose Bertoli, who have contributed to his research and development efforts in the field of food science.

Conclusion

Walter Yamamoto's innovative work in maltodextrin technology showcases his commitment to advancing food science. His patents reflect a deep understanding of polysaccharide chemistry and its applications in the food industry.