Erich Huzenlaub

Erich Huzenlaub (born October 27, 1888 in Stuttgart; died September 12, 1964 in Houston)[1] was a German chemist. He invented the Huzenlaub Process for parboiling rice.

Life

Huzenlaub studied chemistry in Germany. Huzenlaub emigrated to England and worked for company Converted Rice Inc. in Houston. He invented a form of parboiling designed to retain more of the nutrients in rice, now known as the Huzenlaub Process. The process consisted first in vacuum drying the whole grain, then steaming, and finally vacuum drying and husking.[2][3] Besides increasing rice's nutritional value, it also made it resistant to weevils and reduced cooking time.[2] Erich Huzenlaub visited a number of rice millers in Louisiana, Arkansas, and Mississippi in 1942. He met American entrepreneur and food broker Gordon Harwell, who was in contact with Forrest Mars Sr.. They financed and built up a plant for paraboiled rice in Houston, Texas, in which paraboiled rice was made after the Huzenlaub Process.[4]

He was married with Amelia Huzenlaub and had three chrildren.

References

  1. ↑ "Birth Certificate of "Erich Gustav Wilhelm August Louis Huzenlaub"". Blogger.
  2. 1 2 Kik, M.C.; Williams, R.R. "The Nutritional Improvement of White Rice". Bulletin of the National Research Council. 112 (June 1945): 61ff.
  3. ↑ British Patents 519,926 (April 10, 1940) and 522,353 (June 17, 1940); U.S. Patents 2,239608 (April 22, 1941), 2,287,737 (December 20, 1941), 2,287,737 (June 23, 1942), cited in Kik and Williams
  4. ↑ "Huzenlaub – Uncle Bens Blog". Huzenlaubunclebens.blogspot.de.
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