Company Filing History:
Years Active: 1996-1997
Title: Innovations of Gary H Kestenbaum
Introduction
Gary H Kestenbaum is an accomplished inventor based in Highland Mills, NY (US). He has made significant contributions to the field of food science through his innovative patents. With a total of 2 patents, Kestenbaum has focused on developing solutions that enhance the quality and safety of food products.
Latest Patents
Kestenbaum's latest patents include the invention of high molecular weight gallotannins as a stain-inhibiting agent for food. This innovative approach incorporates selected high molecular weight gallotannins into FD&C dye-containing foodstuffs to prevent staining of polymeric substrates such as wool or nylon rugs and clothing. Notably, gallotannins derived from sumac leaves and Chinese nut galls have proven effective at levels of 50 ppm or below. This invention is particularly useful in foodstuffs that are not subject to oxidation.
Career Highlights
Throughout his career, Kestenbaum has worked with Kraft Foods, Inc., where he has applied his expertise in food science to develop practical solutions for the industry. His work has contributed to advancements in food safety and quality, showcasing his commitment to innovation.
Collaborations
Kestenbaum has collaborated with notable colleagues, including Robert W Fusi and Sigmund L Klug. These partnerships have fostered a creative environment that encourages the development of groundbreaking ideas and inventions.
Conclusion
Gary H Kestenbaum's contributions to the field of food science through his innovative patents demonstrate his dedication to improving food safety and quality. His work continues to influence the industry and inspire future innovations.