This inventor holds 1 USPTO granted patent and 3 published patent applications. Top assignee: American Maize-Products Company. Active years: 1990.
Company Filing History:
Years Active: 1990
Title: The Innovations of William J Mackey
Introduction
William J Mackey is an accomplished inventor based in Lynwood, IL (US). He has made significant contributions to the field of food science, particularly in the development of beverage clouding agents. His innovative approach has led to the creation of a patented method that enhances the quality of beverages.
Latest Patents
William J Mackey holds a patent for a beverage clouding agent. This patent describes a method for making a beverage clouding agent through the acid hydrolysis of starch without agitation during the hydrolysis process. The method involves lowering the temperature of the hydrolysate to between 45°C to 60°C while increasing the solids level of the slurry containing the hydrolysate to between 30° to 45° Be. If the slurry is spray dried to obtain the hydrolysate, it should be preheated to no more than 90°C prior to spray drying. The resulting clouding agent is a starch hydrolysate that, in an approximately 0.1% aqueous solution, has a spectrophotometric reading below 70%T when measured at 25°C through a 1 cm cell at 600 nm. This innovation has the potential to improve the aesthetic appeal of various beverages.
Career Highlights
William J Mackey is associated with the American Maize-Products Company, where he has applied his expertise in food science and technology. His work has focused on enhancing product formulations and improving the quality of food ingredients. His dedication to innovation has made a significant impact in the industry.
Collaborations
William has collaborated with notable colleagues, including Ibrahim R Abbas and Roxane M Bishop. These partnerships have fostered a collaborative environment that encourages the exchange of ideas and advancements in food technology.
Conclusion
William J Mackey's contributions to the field of beverage clouding agents exemplify the importance of innovation in food science. His patented method not only enhances beverage quality but also showcases the potential for further advancements in the industry. His work continues to inspire future innovations in food technology.