Company Filing History:
Years Active: 1982-1984
Title: The Innovations of Frederick A. Zobel
Introduction
Frederick A. Zobel is an accomplished inventor based in Bedford Hills, NY (US). He holds a total of 3 patents that showcase his contributions to the field of food technology. His innovative approaches have led to significant advancements in the formulation of emulsions and dog food.
Latest Patents
One of Zobel's latest patents is a process for whipping an emulsion. This process involves aerating a homogenized emulsion comprised of fat, protein, emulsifier, stabilizer, and water in a continuous mixer. The aerated emulsion is then gradually pressure reduced and whipped under pressure. Upon reaching atmospheric pressure, the temperature of the whipped emulsion is maintained between about 46°F to 60°F.
Another notable patent is related to soy-containing dog food. The objective of this invention is to enhance the palatability of dog foods that contain soy. Traditional processing methods often result in soy-containing dog foods that are less appealing to dogs. Zobel's invention improves these foods by selectively treating the soybean proteinaceous material, which enhances the overall palatability of the product. This is achieved through a process of roasting the soybeans followed by quenching with fat, such as soybean oil, in an amount of about 2 to 15% of the weight of the soybeans.
Career Highlights
Frederick A. Zobel has made significant strides in his career, particularly through his work at General Foods Limited. His innovative contributions have not only advanced food technology but have also improved the quality of products available to consumers.
Collaborations
Zobel has collaborated with notable coworkers such as Joseph D. Burke and John T. Oppy. Their combined expertise has likely contributed to the successful development of Zobel's patents.
Conclusion
Frederick A. Zobel's work exemplifies the impact of innovation in the food industry. His patents reflect a commitment to improving product quality and consumer satisfaction. Through his career, he has made lasting contributions that continue to influence food technology today.