Ashok Kumar Bhandari

Title: Ashok Kumar Bhandari: Innovator in Hydroxycitric Acid Concentrates

Introduction

Ashok Kumar Bhandari is a notable inventor based in Bengaluru, India. He has made significant contributions to the field of food science, particularly in the development of hydroxycitric acid concentrates. With a total of 2 patents to his name, Bhandari's work focuses on enhancing food products through innovative methods.

Latest Patents

Bhandari's latest patents include a hydroxycitric acid concentrate and food products prepared therefrom. This concentrate is derived from Garcinia rind and contains 23 to 54% by weight free hydroxycitric acid, 6 to 20% by weight lactone of hydroxycitric acid, 0.001 to 8% by weight citric acid, and 32 to 70% by weight water. The combination of these components constitutes 94 to 99% by weight of total solutes dissolved in the water. Additionally, he has developed a process for enriching hydroxycitric acid from Garcinia rind, which involves using an anion exchange column and a cation exchange column to produce free hydroxycitric acid. This enriched HCA can be incorporated into various food products, including beverages and snack bars.

Career Highlights

Throughout his career, Bhandari has worked with several companies, including Renaissance Herbs, Inc. His innovative approaches have positioned him as a key figure in the food science industry, particularly in the area of natural extracts and their applications in food products.

Collaborations

Bhandari has collaborated with notable individuals in his field, including Scott Alexander Moffett and Bhagavathula Ravindranath. These collaborations have further enhanced his research and development efforts.

Conclusion

Ashok Kumar Bhandari's contributions to the field of hydroxycitric acid concentrates demonstrate his commitment to innovation in food science. His patents reflect a deep understanding of natural extracts and their potential applications in enhancing food products.