Clarissa Koga

Title: Clarissa Koga: Innovator in Shelf-Stable Food Emulsions

Introduction

Clarissa Koga is a notable inventor based in Pleasanton, CA (US). She has made significant contributions to the field of food technology, particularly in the development of shelf-stable food emulsions. Her innovative work has the potential to transform how food products are packaged and stored.

Latest Patents

Clarissa holds a patent for a "Shelf-stable acidified aerated food emulsion." This invention involves packaged aerated acidified food compositions, such as dips and sauces, that have a low density due to the incorporation of gas bubbles like nitrogen or air within an aerated matrix. The composition is designed to be shelf-stable, exhibiting microbial stability and maintaining a whipped texture without the need for refrigeration. Key components of her invention include an aerating gas, a protein source, a stabilizer, oil, water, an emulsifier, and a food-grade acid. Additional flavors and spices can also be included to enhance the product.

Career Highlights

Clarissa is currently employed at The Clorox Company, where she continues to innovate in the food technology sector. Her work focuses on creating products that are not only appealing but also safe and convenient for consumers.

Collaborations

Clarissa collaborates with talented coworkers, including Ritu Mishra and Abril Estrada, who contribute to her projects and help bring her innovative ideas to fruition.

Conclusion

Clarissa Koga's contributions to the field of food emulsions highlight her role as a pioneering inventor. Her patented work on shelf-stable food compositions showcases her commitment to innovation in food technology.