Dalip Kumar Nayyar

Title: Innovations by Dalip Kumar Nayyar

Introduction

Dalip Kumar Nayyar is an accomplished inventor based in Grayslake, IL (US). He holds a total of 6 patents that showcase his innovative contributions to the food and beverage industry. His work focuses on creating compositions that enhance the nutritional value and sensory experience of food products.

Latest Patents

One of Nayyar's latest patents is a beverage composition with a foam generating component. This composition includes a gas containing agent or gas producing agent, a foam stabilizer, and a food acid source. When dissolved in a liquid medium, the resulting beverage has a pH between 2.5 and 5.4 and a viscosity between 1.0 and 10.0 cP at a concentration between 1 and 150 grams per liter, at a temperature between 2 and 28°C. Additionally, the composition is water soluble in cold water. Another significant patent is for nutritionally superior cheese products. This invention focuses on the manufacture of cheese products that have at least two phases, with one phase being cheese and the other being an edible phase such as vegetables or meats. The products are prepared by co-extruding the phases without the need for adhesives or heat.

Career Highlights

Throughout his career, Nayyar has worked with notable companies such as Kraft Foods Holdings, Inc. and Intercontinental Great Brands LLC. His experience in these organizations has allowed him to develop and refine his innovative ideas in food technology.

Collaborations

Some of Nayyar's coworkers include Laura Gail Hill and Jimbay Peter Loh. Their collaboration has contributed to the development of various innovative food products.

Conclusion

Dalip Kumar Nayyar's contributions to the field of food innovation are significant, with a focus on enhancing the nutritional quality and sensory appeal of food products. His patents reflect a commitment to advancing food technology and improving consumer experiences.