Annabella Realini

Title: Annabella Realini: Innovator in Pasta Manufacturing

Introduction

Annabella Realini is a notable inventor based in Lutry, Switzerland. She has made significant contributions to the food industry, particularly in the field of pasta manufacturing. Her innovative approach has led to the development of a unique pasta product that addresses specific challenges in preservation and quality.

Latest Patents

Annabella holds a patent for a pasta manufacturing process that results in a product with reduced residual lipase activity. This pasta boasts a long shelf life and retains its characteristic yellow color over time. The manufacturing process involves preparing a mixture of cereal flour or semolina, water, and lipase, followed by kneading the mixture into a dough. The process is designed to achieve a residual lipase activity of less than 100 LU/kg of pasta. Additionally, a heat treatment of the dough can be employed to further reduce lipase activity, ensuring the quality of the final product.

Career Highlights

Annabella is currently associated with Nestec S.A., where she continues to innovate in food technology. Her work has not only advanced pasta manufacturing but has also contributed to the broader field of food preservation and quality enhancement.

Collaborations

Some of her notable coworkers include Jonas Peter Halden and Marcel Alexandre Juillerat, who collaborate with her on various projects within the company.

Conclusion

Annabella Realini's contributions to pasta manufacturing exemplify the impact of innovation in the food industry. Her patented process not only improves the quality and longevity of pasta but also showcases her commitment to advancing food technology.