Company Filing History:
Years Active: 2000
Title: David Alexander: Innovating Food Processing Techniques
Introduction
David Alexander, an inventive professional based in Ames, IA, has made significant contributions to the food processing industry through his pioneering patents. With a total of two patents to his name, Alexander has focused on innovative methods for enhancing the production and quality of food products.
Latest Patents
Alexander's latest patents include:
1. **Brine Coated Sausage Strand** - This patent describes a method for coagulating a co-extruded collagen gel on a food product. The innovative technique involves applying a highly dissoluble salt, which has a dissolubility of at least 8 moles per liter of water at 20°C. This method allows the collagen gel to coagulate in less than 60 seconds. The gel is acidified with an inorganic acid such as hydrochloric or sulfuric acid, achieving a dry matter content ranging between 3% and 25%.
2. **Brine Formulation for Curing Extruded Sausage Strand** - Similar to his first patent, this invention outlines a method for coagulating co-extruded collagen gel on food products. Using a highly dissoluble salt with the same specifications, the collagen gel coagulatively sets in less than one minute. The acidification process remains consistent, employing hydrochloric or sulfuric acid to optimize the gel's dry matter content between 3% and 25%.
Career Highlights
David Alexander is currently employed at Townsend Engineering Company, a notable entity in the food processing sector. His work has helped propel innovative techniques that improve the quality and efficiency of food production.
Collaborations
Throughout his career, Alexander has collaborated closely with his coworkers, Jaap Kobussen and Mart Kobussen. These partnerships have facilitated the sharing of ideas and the development of successful food processing solutions that have the potential to revolutionize the industry.
Conclusion
David Alexander's inventive spirit and dedication to improving food processing techniques have led to remarkable advancements reflected in his patents. His contributions not only provide technical solutions but also enhance the overall quality of food products, marking him as an influential figure in the culinary innovation sphere.