Arthur A Levinson

Title: Arthur A Levinson: Innovator in Vegetable Protein Technology

Introduction

Arthur A Levinson is a notable inventor based in Chicago, IL (US). He has made significant contributions to the field of food technology, particularly in the development of vegetable protein products. With a total of 2 patents, Levinson's work focuses on enhancing the protein content and texture of plant-based food products.

Latest Patents

Levinson's latest patents include innovative processes for producing soybean and other vegetable protein-based food products. One patent describes a method that involves contacting a compacted, defatted vegetable protein-containing seed meal material with water at a specific pH and under elevated temperatures and pressures. This process aims to extract non-proteinaceous solubles while maintaining the structural integrity of the starting material. The result is a porous product with enhanced protein content. Another patent outlines a similar process but incorporates a polyhydric alcohol with bacteriostatic properties, making the final product resistant to bacterial attack when packaged without sterilization or canning.

Career Highlights

Arthur A Levinson is associated with the National Can Corporation, where he applies his expertise in food technology. His work has contributed to advancements in the production of plant-based food alternatives, catering to the growing demand for healthier and sustainable food options.

Collaborations

Levinson has collaborated with Kenneth B Basa, working together to innovate in the field of vegetable protein products. Their partnership has led to the development of processes that enhance the quality and safety of plant-based foods.

Conclusion

Arthur A Levinson's contributions to vegetable protein technology highlight his role as an innovator in the food industry. His patents reflect a commitment to improving the nutritional value and safety of plant-based food products.