Ivette A Bassa

Title: The Innovative Contributions of Ivette A Bassa

Introduction

Ivette A Bassa is a notable inventor based in East Windsor, NJ (US). She has made significant contributions to the field of food technology, particularly in the development of convenient cooking solutions. Her innovative approach has led to the creation of a unique product that simplifies meal preparation.

Latest Patents

Ivette A Bassa holds a patent for a microwavable, uncooked starch-containing dry mix. This invention is a dry cooked pudding mix that can be prepared in a microwave oven without the need for stirring during the cooking process. The mix contains a combination of sweetener, uncooked starch, spray-cooked and dried pregelatinized starch, dispersant, and a cool-water soluble hydrocolloid gum. The pregelatinized starch is designed with a critical particle size distribution, ensuring that at least 30%, and preferably at least 60%, by weight of the starch is retained on a 270 U.S. Standard Sieve, while no more than 1% by weight is retained on an 80 U.S. Standard Sieve. This innovative product enhances the convenience of preparing desserts.

Career Highlights

Ivette A Bassa has had a successful career at Kraft General Foods, Inc., where she has been able to apply her expertise in food science and technology. Her work has contributed to the development of products that cater to the needs of modern consumers seeking quick and easy meal solutions.

Collaborations

Throughout her career, Ivette has collaborated with talented individuals such as Joseph P Destephano and Jay H Katcher. These collaborations have fostered an environment of innovation and creativity, leading to the successful development of new food products.

Conclusion

Ivette A Bassa's contributions to the field of food technology exemplify the impact of innovation on everyday life. Her patented invention not only simplifies cooking but also showcases her dedication to enhancing consumer convenience.