Gilbert Finkel

Title: The Innovative Contributions of Gilbert Finkel

Introduction

Gilbert Finkel is a notable inventor based in Parsippany, NJ (US), recognized for his significant contributions to the field of food technology. With a total of 10 patents to his name, Finkel has made remarkable advancements, particularly in the development of heat-resistant chocolate compositions.

Latest Patents

One of Finkel's latest patents is titled "Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity." This innovative method involves mixing a polyol, such as sorbitol or glycerine, with a flowable chocolate or chocolate-like composition through an increased apparent viscosity phase. Upon continued mixing, the mixture returns to a reduced apparent viscosity (fluid) phase. The resulting heat-resistant chocolate or chocolate-like composition demonstrates a reduced tendency to deform at elevated temperatures, is less prone to stick to packaging or fingers, and maintains the desired flavor, texture, mouth feel, and other characteristics of ordinary chocolate. This invention is suitable for use in the same manner and for the same purposes as traditional chocolate, with the added benefit of heat resistance.

Career Highlights

Throughout his career, Gilbert Finkel has worked with various companies, including Food-Tek, Inc. His work has significantly impacted the food industry, particularly in enhancing the quality and usability of chocolate products.

Collaborations

Finkel has collaborated with notable individuals in his field, including Victor R. Davila and John Werner. These collaborations have contributed to the advancement of his innovative projects and patents.

Conclusion

Gilbert Finkel's contributions to the field of food technology, particularly in the development of heat-resistant chocolate, showcase his innovative spirit and dedication to improving food products. His work continues to influence the industry and enhance consumer experiences.