Antonia B Nasrallah

Title: Antonia B Nasrallah: Innovator in Food Technology

Introduction: Antonia B Nasrallah, a talented inventor based in Tarrytown, NY, has made significant contributions to the food technology sector. With one patented innovation to her name, she has demonstrated expertise in developing novel food mixtures that enhance the quality and longevity of food products.

Latest Patents: Nasrallah holds a patent for a "Sucrose and Fructose-Containing Food Mix and Process." This invention describes a unique dry food mix that combines sucrose and crystalline fructose particles, ensuring that less than 10% of the particles are smaller than 150 microns. The innovative method of manufacture includes a flavor with low water activity, particularly spray-dried in a matrix of modified starch and maltodextrin. Additionally, the food mix incorporates an acidic or neutral anti-caking agent, which prevents caking over extended periods, enhancing the usability of the product.

Career Highlights: Nasrallah is currently affiliated with Kraft General Foods, Inc., where she collaborates with fellow colleagues to push the boundaries of food science. Her work focuses on improving the quality and shelf life of food products, making them more convenient for consumers.

Collaborations: Throughout her career, Antonia has collaborated with talented individuals such as Maurice Nasrallah and Fouad Z Saleeb. These collaborations have contributed to her successful patent and have fostered a creative environment that thrives on innovation.

Conclusion: Antonia B Nasrallah stands out as an example of a dedicated inventor in the food technology domain. Through her innovative patent and her work at Kraft General Foods, Inc., she continues to impact the industry positively, paving the way for advancements in food products that cater to modern consumer needs. Her work exemplifies the spirit of innovation that drives progress in the field.