Company Filing History:
1 out of 705 
1 out of 832,761 Years Active: 1983-1984
Title: Harold I Levine: Innovator in Low-Calorie Food Production
Introduction
Harold I Levine is a notable inventor in the field of food technology, particularly recognized for his work in producing low-calorie, extruded, expanded foods with high fiber content. His innovative approach has contributed to the development of healthier food options that cater to the growing demand for nutritious snacks and cereals.
Latest Patents
Levine's significant patent focuses on the "Production Of Low Calorie, Extruded, Expanded Foods Having A High Fiber Content." This invention describes a method for creating a ready-to-eat (RTE) cereal or snack that maintains high production rates while ensuring the functionality and extrudability of the product. The process involves replacing a substantial portion of flour with a gelatinized, enzyme-resistant starch type III ingredient, which serves as a reduced-calorie, high-fiber flour replacer. This innovative ingredient has a melting point with an endothermic peak temperature of at least about 140°C and a water-holding capacity of less than 3 grams of water per gram of the starch-based bulking agent. The method ensures that the total dietary fiber retention of the gelatinized, starch-based bulking agent is at least about 90% by weight after extrusion, utilizing a die temperature of at least about 100 °C and a die pressure of at least about 150 psig.
Career Highlights
Throughout his career, Levine has focused on advancing food technology, particularly in the realm of health-conscious products. His work has paved the way for innovations that not only meet consumer demands for lower-calorie options but also enhance the nutritional profile of everyday snacks.
Collaborations
Levine has collaborated with notable colleagues, including Jeanny E Zimeri and Lynn C Haynes, to further his research and development efforts in the food industry. These collaborations have contributed to the successful implementation of his innovative ideas.
Conclusion
Harold I Levine's contributions to the field of food technology, particularly in the production of low-calorie, high-fiber foods, highlight his role as an innovator dedicated to improving nutritional options for consumers. His work continues to influence the industry and promote healthier eating habits.