Company Filing History:
Years Active: 1991-2002
Title: The Innovative Contributions of Alexander A Gonsalves
Introduction
Alexander A Gonsalves is a notable inventor based in Libertyville, IL (US). He has made significant contributions to the field of food science, particularly in the development of stable foams and whipped toppings. With a total of 6 patents to his name, Gonsalves has demonstrated a commitment to innovation and quality in his work.
Latest Patents
Gonsalves' latest patents include a formulation for stable foams in a high acid environment. This invention involves an acidic foam with a pH of less than about 4, ideally between 2.5 and 3.5. The foam is created from a mixture of an emulsion component, which includes water, hard fat, sweetener, whey protein, non-ionic stabilizer, and non-ionic emulsifier, along with an acidic component containing an edible acid in an aqueous solution. This foam is particularly useful as a whipped topping that maintains freeze-thaw stability and can be stored at refrigeration temperatures for at least three weeks. Another notable patent is for a fat-free/low-fat frozen whipped topping, formulated with 0.5-3% food starch, preferably modified, cross-linked, low-amylose starch such as waxy maize. This topping is prepared by combining a homogenized emulsion preblend with an aqueous, gelatinized starch preblend, followed by aerating, whipping, and freezing the mixture.
Career Highlights
Throughout his career, Gonsalves has worked with prominent companies such as Kraft General Foods, Inc. and Kraft Foods, Inc. His experience in these organizations has allowed him to refine his skills and contribute to various innovative projects in the food industry.
Collaborations
Gonsalves has collaborated with notable colleagues, including Donald C Hannan and Rafael J Marquez. These partnerships have further enhanced his ability to innovate and develop new products in his field.
Conclusion
Alexander A Gonsalves is a distinguished inventor whose work in food science has led to significant advancements in the formulation of stable foams and whipped toppings. His contributions continue to impact the industry positively, showcasing the importance of innovation in food technology.