Location History:
- Bhavnagar, IN (2005)
- Gujarat, IN (2005 - 2007)
Company Filing History:
Years Active: 2005-2007
Title: Innovations by Jinalal Shambhubhai Patolia
Introduction
Jinalal Shambhubhai Patolia is a notable inventor based in Gujarat, India. He has made significant contributions to the field of food science and nutrition through his innovative inventions. With a total of 3 patents, Patolia is recognized for his work in developing healthier alternatives to traditional salts.
Latest Patents
One of his latest patents is for a "Low sodium salt of botanic origin." This invention describes a cost-effective process for preparing a mixture of salts that have a low sodium content, derived exclusively from vegetable sources. The resulting health salt has a desired sodium chloride to potassium chloride ratio and contains traces of micronutrients, including iodine. This salt is characterized by its white color and free-flowing nature.
Another significant patent is for the "Preparation of nutrient-rich salt of plant origin." This invention outlines a method for producing nutrient-rich salt from high salt-accumulating and edible oil-bearing salt-tolerant plants. The process allows for the simultaneous recovery of both salt and oil, utilizing plants that are irrigated with seawater and occasionally with seawater enriched with salt bitterns and other nutrient-containing by-products.
Career Highlights
Jinalal Shambhubhai Patolia is associated with the Council of Scientific and Industrial Research, where he continues to innovate and contribute to scientific research. His work focuses on enhancing food quality and nutritional value through innovative processes.
Collaborations
Patolia has collaborated with notable colleagues, including Pushpito Kumar Ghosh and Karuppanan Eswaran. These collaborations have further enriched his research and development efforts in the field of food science.
Conclusion
Jinalal Shambhubhai Patolia's contributions to the field of nutrition through his innovative patents highlight the importance of developing healthier food alternatives. His work not only addresses health concerns but also promotes the use of sustainable resources.