Erhan Yildiz, an accomplished inventor based in Bridgewater, NJ, is known for his pioneering work in food technology, particularly concerning the use of fava bean protein. With a total of 9 patents to his name, Yildiz has made significant strides in enhancing food compositions through innovative protein treatments.

Latest Patents

Yildiz's latest patents focus on the development of heat-moisture treated fava bean protein concentrates. The first patent reveals a formulation containing protein concentrations between 50% and 73%, alongside a denaturation enthalpy ranging from 5.5 to 6.5 J/g, indicating a limited degree of denaturation. This technology proves advantageous as these concentrates serve as emulsifiers with good solubility in water and reduced flavor intensity. The second patent elaborates on similar heat-moisture treated fava bean protein concentrates, which comprise about 50% to 73% protein, 0.1% to 8% starch by weight, and 0.1% to 9% fat. These concentrates hold potential applications in various food products including emulsions, confectionary spreads, and ice cream.

Career Highlights

Erhan Yildiz is currently employed at Corn Products Development, Inc., where he explores innovative ways to enhance food ingredients. His expertise and meticulous research have led to the successful development of patented technologies that address specific needs in the food industry. His work significantly contributes to creating healthier and more sustainable food options.

Collaborations

Throughout his career, Yildiz has collaborated with talented professionals in the field, including his coworkers Brandon Roa and David Stevenson. Together, they share insights and ideas, driving forward advancements in food science and technology.

Conclusion

Erhan Yildiz stands as a vital contributor to the field of food technology with his innovative approach to utilizing fava bean protein. His numerous patents highlight his dedication to improving food quality and sustainability, marking him as a prominent figure in the landscape of modern food innovations.

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