Company Filing History:
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Years Active: 2017-2020
Title: Anil Kumar Anal: Innovator in Probiotic Encapsulation
Introduction
Anil Kumar Anal is a notable inventor based in Bangkok, Thailand. He has made significant contributions to the field of food technology, particularly in the encapsulation of probiotics. With a total of two patents to his name, his work focuses on enhancing the stability and effectiveness of probiotic bacteria in consumable products.
Latest Patents
Anil Kumar Anal's latest patents revolve around an encapsulation system designed to protect probiotics during processing. This innovative system allows for the creation of comestible products, such as beverages, that contain encapsulated probiotic bacteria. These bacteria exhibit resistance to thermal and acidic conditions, ensuring their viability. The beverage products include at least one aqueous liquid and capsules made from a gelled mixture of alginate and denatured protein, with probiotic bacteria entrapped within. The average particle size of these capsules is less than 1000 microns in diameter, and methods for their production involve combining sodium alginate, denatured protein, and active probiotic cells with a divalent cation to initiate gelation. The resulting capsules are formed by passing the mixture through an opening with a diameter of less than 1000 microns.
Career Highlights
Throughout his career, Anil Kumar Anal has worked with prominent companies such as PepsiCo, Inc. and Massey University. His experience in these organizations has contributed to his expertise in food technology and probiotic research.
Collaborations
Anil has collaborated with notable coworkers, including Yuan Fang and Breda Kennedy. Their combined efforts have further advanced the research and development of probiotic encapsulation technologies.
Conclusion
Anil Kumar Anal is a distinguished inventor whose work in probiotic encapsulation has the potential to revolutionize the food and beverage industry. His innovative patents and collaborations highlight his commitment to improving the stability and effectiveness of probiotics in consumable products.