Dalip K Nayyar

Title: The Innovative Contributions of Dalip K Nayyar

Introduction

Dalip K Nayyar is a notable inventor based in Washingtonville, NY, who has made significant contributions to the field of food technology. With a total of seven patents to his name, Nayyar has developed innovative solutions that enhance food products and their preparation methods.

Latest Patents

Among his latest patents is a dry mix for producing a slush beverage. This dry mix, when dissolved in water at a 15% solids level, results in a liquid with an onset melting point greater than -6.5 degrees Celsius and a viscosity of less than 10 mPas at 14.7 degrees Celsius. The mix contains at least 2% of water-soluble, low-viscosity hydrocolloid and preferably includes insoluble particles that function as an ice crystal nucleating agent. Another significant patent is for a batter-like coating and method of making. This dry coating composition is designed to impart the texture, taste, and appearance of batter-fried foods to baked foodstuffs. It comprises 10 to 50% by weight binding agents, which include egg white solids and gelatin, and 15 to 70% by weight bulking agents, such as pre-fried crumbs and/or cereal crumbs or fines. The balanced proportion of egg white solids and gelatin creates a uniform, cohesive film that closely resembles the inner layer of a batter-fried product, acting as a binder for the other coating ingredients to help retain moisture.

Career Highlights

Dalip K Nayyar has worked with prominent companies in the food industry, including Kraft Foods, Inc. and Kraft General Foods, Inc. His experience in these organizations has allowed him to apply his innovative ideas and contribute to the development of new food products.

Collaborations

Throughout his career, Nayyar has collaborated with notable colleagues, including Charles R Mason and Edward Charles Coleman. These partnerships have likely fostered a creative environment that has led to the successful development of his patents.

Conclusion

Dalip K Nayyar's inventive spirit and dedication to food technology have resulted in several patents that enhance food products and their preparation methods. His work continues to influence the industry and showcases the importance of innovation in food science.