Company Filing History:
Years Active: 1978-1990
Title: Edward L Scarsella: Innovator in Food Technology
Introduction
Edward L Scarsella is a notable inventor based in Bedford Hills, NY (US). He holds a total of 5 patents that showcase his contributions to food technology. His innovative spirit has led to the development of products that enhance the cooking and serving experience of food items.
Latest Patents
One of Scarsella's latest patents is for quick-cooking thin-wall pasta. This invention describes an improved quick-cooking, thin-wall dry uncooked macaroni. The dough utilized to produce the macaroni contains 0.5 to 5.0% of dried egg white solids. The dried egg white solids must critically have a pH value within the range of 6.75 to 7.25, a solubility of greater than 90%, and preferably a normal ovomucin content. The macaroni may be cooked within a 3-7 minute period, preferably by microwave radiation, to produce cooked macaroni of an 'al dente' texture. Another significant patent is for a container for collecting, preserving, and serving hot beverages. This invention provides a container for storing, preserving, and dispensing flowable comestible products. A floatingly retained insulation lid tracks the level of the beverage and prevents oxidation, loss of volatiles, and contamination of the beverage contained therein. The liquid food product may be disposed of by one-handed pouring with the lid retained therein.
Career Highlights
Throughout his career, Edward L Scarsella has worked with prominent companies such as General Foods Limited and Kraft General Foods, Inc. His experience in these organizations has contributed to his expertise in food technology and innovation.
Collaborations
Scarsella has collaborated with notable individuals in his field, including Clifford H Spotholz and Clement R Wyss. These collaborations have likely enriched his work and led to further advancements in his inventions.
Conclusion
Edward L Scarsella is a distinguished inventor whose work in food technology has resulted in practical innovations that improve cooking and serving methods. His contributions continue to impact the culinary world positively.