Company Filing History:
Years Active: 1976-1984
Title: Innovations in Imitation Cheese: The Contributions of Charles E. Streaty
Introduction
Charles E. Streaty is a notable inventor based in Decatur, IL (US), recognized for his significant contributions to the field of food science, particularly in the development of soy isolates for imitation cheese products. With a total of 4 patents, Streaty's work has paved the way for innovative solutions in the food industry.
Latest Patents
Streaty's latest patents focus on the creation of soy isolates suitable for use in imitation cheese. These unique isolates are characterized by an NSI of at least 90 and have not been subjected to enzymatic or chemical hydrolysis. They form an insoluble gel when reconstituted in water at a 15% by weight protein isolate concentration and heated to 85 degrees Celsius for 30 minutes, yielding a melt value of at least 15 cm². The preparation of these isolates involves conditions that precondition the protein molecules, allowing them to convert into protein aggregates that simulate the hydrocolloidal attributes of caseinate. This innovative approach enables the replacement of 20% to 60% or more of caseinate in imitation cheese recipes without adversely affecting the melt characteristics of the final product.
Career Highlights
Streaty is associated with A.E. Staley Manufacturing Company, where he has applied his expertise in food science to develop groundbreaking products. His work has not only contributed to the advancement of imitation cheese but has also enhanced the overall quality and functionality of plant-based food products.
Collaborations
Throughout his career, Streaty has collaborated with notable colleagues, including William F. Lehnhardt and Walter C. Yackel, Jr. These collaborations have fostered a creative environment that has led to significant advancements in food technology.
Conclusion
Charles E. Streaty's innovative work in the field of soy isolates for imitation cheese has made a lasting impact on the food industry. His patents reflect a commitment to enhancing food products through scientific innovation.