Patents by Inventor Judith M. Vaz

Judith M. Vaz has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • METHOD OF MAKING AGGLOMERATED AND THERMALLY INHIBITED STARCH
    Publication number: 20210204581
    Abstract: Methods for preparing thermally inhibited starch agglomerates are disclosed. Thermally inhibited starch agglomerates prepared by this method provide a higher viscosity over thermally inhibited starches that are not agglomerated but are thermally inhibited in the same manner as the thermally inhibited starch agglomerates.
    Type: Application
    Filed: March 18, 2021
    Publication date: July 8, 2021
    Inventors: Christopher Lane, Wajira S. Ratnayake, Tarak Shah, Judith M. Vaz
  • Thermally inhibited agglomerated starch
    Patent number: 10980264
    Abstract: Methods for preparing thermally inhibited starch agglomerates are disclosed. Thermally inhibited starch agglomerates prepared by this method provide a higher viscosity over thermally inhibited starches that are not agglomerated but are thermally inhibited in the same manner as the thermally inhibited starch agglomerates.
    Type: Grant
    Filed: January 10, 2017
    Date of Patent: April 20, 2021
    Assignee: Corn Products Development, Inc.
    Inventors: Christopher Lane, Wajira S. Ratnayake, Tarak Shah, Judith M. Vaz
  • Process for reducing propylene chlorohydrin in hydroxypropylated products
    Patent number: 10626192
    Abstract: A method of reducing the amount propylene chlorohydrin produced in a reaction to make a hydroxypropylated/crosslinked starch comprising removing residual propylene oxide from alkaline slurry. The residual propylene oxide is removed by the dewatering the alkaline slurry or by washing the starch in slurry at a pH of around 10. The starch is then neutralized in an acid solution and recovered from the second slurry and may or may not be washed, depending on whether the slurry while at pH around 10 to make a hydroxypropylated/crosslinked starch having less than 1 ppm propylene chlorohydrin.
    Type: Grant
    Filed: May 2, 2017
    Date of Patent: April 21, 2020
    Assignee: CORN PRODUCTS DEVELOPMENT, INC.
    Inventors: John Adeosun, Abhay Borkar, Qian Wei, John Pantina, Judith M. Vaz
  • PROCESS FOR REDUCING PROPYLENE CHLOROHYDRIN IN HYDROXYPROPYLATED PRODUCTS
    Publication number: 20180319902
    Abstract: A method of reducing the amount propylene chlorohydrin produced in a reaction to make a hydroxypropylated/crosslinked starch comprising removing residual propylene oxide from alkaline slurry. The residual propylene oxide is removed by the dewatering the alkaline slurry or by washing the starch in slurry at a pH of around 10. The starch is then neutralized in an acid solution and recovered from the second slurry and may or may not be washed, depending on whether the slurry while at pH around 10 to make a hydroxypropylated/crosslinked starch having less than 1 ppm propylene chlorohydrin.
    Type: Application
    Filed: May 2, 2017
    Publication date: November 8, 2018
    Inventors: JOHN ADEOSUN, ABHAY BORKAR, QIAN WEI, JOHN PANTINA, JUDITH M. VAZ
  • THERMALLY INHIBITED AGGLOMERATED STARCH
    Publication number: 20180192683
    Abstract: Methods for preparing thermally inhibited starch agglomerates are disclosed. Thermally inhibited starch agglomerates prepared by this method provide a higher viscosity over thermally inhibited starches that are not agglomerated but are thermally inhibited in the same manner as the thermally inhibited starch agglomerates.
    Type: Application
    Filed: January 10, 2017
    Publication date: July 12, 2018
    Inventors: Christopher Lane, Wajira S. Ratnayake, Tarak Shah, Judith M. Vaz
  • Delayed gelling starch compositions
    Patent number: 9351508
    Abstract: The present application is related to starches that exhibit delayed gelling. In one embodiment, the application is related to compositions of a degraded gelling starch having a stabilizing group. A delayed gelling starch comprises a starch base material and a stabilization agent. Food products may comprise the delayed gelling starch.
    Type: Grant
    Filed: March 6, 2013
    Date of Patent: May 31, 2016
    Assignee: Corn Products Development, Inc.
    Inventors: Ralph Trksak, Judith M Vaz, Erhan M Yildiz, Matthew Joseph Yurgec
  • DELAYED GELLING STARCH COMPOSITIONS
    Publication number: 20130236624
    Abstract: The present application is related to starches that exhibit delayed gelling. In one embodiment, the application is related to compositions of a degraded gelling starch having a stabilizing group. A delayed gelling starch comprises a starch base material and a stabilization agent. Food products may comprise the delayed gelling starch.
    Type: Application
    Filed: March 6, 2013
    Publication date: September 12, 2013
    Applicant: Corn Products Development, Inc.
    Inventors: Ralph Trksak, Judith M. Vaz, Erhan M. Yildiz, Matthew Joseph Yurgec