Hasmukh Ambalal Patel

Title: Innovations by Hasmukh Ambalal Patel

Introduction

Hasmukh Ambalal Patel is an accomplished inventor based in Plymouth, MN (US). He has made significant contributions to the field of food science, particularly in the development of cheese sauce products and methods for concentrating phospholipids. With a total of 3 patents to his name, Patel's work showcases his innovative approach to solving industry challenges.

Latest Patents

One of Patel's latest patents focuses on cheese sauce products that include phospholipid emulsifiers. These emulsifiers exhibit delayed, reduced, or eliminated formation of a surface film upon prolonged exposure to air. The cheese sauce products are designed to be 'clean label', meaning they do not contain disodium and/or trisodium phosphates. The methods he developed involve mixing a cheese sauce composition with a liquid and admixing a phospholipid emulsifier composition, which constitutes about 0.5 wt % to about 5 wt % of the cheese sauce product.

Another notable patent involves methods for concentrating phospholipids using dairy compositions such as buttermilk or butter serum. This process includes a series of ultrafiltration and microfiltration steps, ultimately yielding a retentate that contains at least 30 wt % phospholipids. These innovations have the potential to enhance the quality and functionality of dairy products.

Career Highlights

Throughout his career, Hasmukh Patel has worked with prominent companies in the food industry, including Land O'Lakes, Inc. and Purina Animal Nutrition LLC. His experience in these organizations has allowed him to apply his innovative ideas in practical settings, contributing to advancements in food technology.

Collaborations

Patel has collaborated with notable professionals in his field, including Ravin Gnanasambandam and Nathan Burke. These partnerships have fostered a collaborative environment that encourages the exchange of ideas and the development of new technologies.

Conclusion

Hasmukh Ambalal Patel's contributions to the field of food science through his patents and collaborations highlight his innovative spirit and dedication to improving food products. His work continues to influence the industry and pave the way for future advancements.