Company Filing History:
1 out of 1 
1 out of 2 Years Active: 1976
Title: Eliahu Fridman: Innovator in Soybean Protein Products
Introduction
Eliahu Fridman is a notable inventor based in Haifa, Israel, recognized for his contributions to the field of food technology, particularly in the development of non-dairy yogurt and soybean protein products. With a total of 2 patents, Fridman's work has significantly impacted the food industry by providing innovative solutions for plant-based alternatives.
Latest Patents
Fridman's latest patents include a method for the preparation of yogurt from soybean meal. This non-dairy yogurt is created by leaching soybean meal with an aqueous solution at a pH of 4 to 5 to remove sugars while preserving protein content. The process continues with leaching the residual sugar-free cake with a solution at a pH above 7 to dissolve protein material. The resulting protein-containing filtrate is then adjusted to a pH of 6.5 to 7.0, sugar is added, and the mixture is homogenized to produce soymilk. The soymilk is sterilized at approximately 116°C and fermented with a lactic culture to yield yogurt.
Another significant patent involves a process for the manufacture of soybean protein products. This process includes several steps: leaching soybean meal with an aqueous solution, adjusting the pH of the extract to a range of 6.5-7.0, sterilizing the soybean milk, fermenting it with selected lactic cultures, and finally separating the resultant soybean curd. This innovative process also highlights the use of soy protein curd as an additive in various food products.
Career Highlights
Throughout his career, Eliahu Fridman has worked with esteemed organizations such as the Centre for Industrial Research Ltd. and the Centre for Industrial Research (CIR) Ltd. His expertise in food technology and innovation has led to the development of groundbreaking products that cater to the growing demand for plant-based alternatives.
Collaborations
Fridman has collaborated with various professionals in his field, including his coworker Amior Dolev, to further enhance the research and development of soybean-based products.
Conclusion
Eliahu Fridman's innovative work in the field of soybean protein products and non-dairy yogurt has made a significant impact on the food industry. His patents reflect a commitment to advancing plant-based alternatives, contributing