Location History:
- Liverpool, NY (US) (1987 - 1998)
- Westerville, OH (US) (2001)
Company Filing History:
Years Active: 1987-2001
Title: The Innovations of Edward A. Matuszak
Introduction
Edward A. Matuszak is a notable inventor based in Liverpool, NY (US). He holds a total of seven patents, showcasing his contributions to the field of food technology. His work primarily focuses on improving food compositions, particularly pasta.
Latest Patents
One of Matuszak's latest patents involves the use of propylene glycol alginate to enhance the texture of cooked pasta. This method allows for improved texture retention after refrigeration or freezing. Additionally, it enables the use of non-wheat flours, such as oat flour, corn flour, corn starch, pea flour, lima bean flour, soybean flour, and navy bean flour in the production of pasta-like foods.
Career Highlights
Throughout his career, Matuszak has worked with prominent companies, including Borden, Inc. and Borden Foods Corporation. His innovative approaches have significantly impacted the food industry, particularly in pasta production.
Collaborations
Matuszak has collaborated with several professionals in his field, including Carleton G. Merritt and Dhyaneshwar B. Chawan. Their combined expertise has contributed to the advancement of food technology.
Conclusion
Edward A. Matuszak's contributions to food innovation, particularly in pasta technology, highlight his role as a significant inventor. His patents reflect a commitment to improving food quality and texture, making a lasting impact in the industry.