Company Filing History:
Years Active: 1976
Title: Joseph Vincent Feminella: Innovator in Food Science
Introduction
Joseph Vincent Feminella is a notable inventor based in Trumbull, CT (US). He has made significant contributions to the field of food science, particularly in the development of innovative food additives and processes. With a total of 2 patents, Feminella's work has had a meaningful impact on the industry.
Latest Patents
Feminella's latest patents include the "Use of modified whey solids as margarine additive and product thereof." This invention utilizes a specific modified whey solids product in margarine as a substitute for non-fat dry milk solids, resulting in a product that boasts a smooth texture and a low degree of syneresis or liquid separation on standing. Another significant patent is the "Process for improving whipping properties of aqueous protein solutions." This process involves heating aqueous solutions containing dissolved cheese whey protein to a temperature range of at least 90°C to less than 99°C, cooling the solution to below 60°C, and whipping it within about 8 hours after heating. This method is particularly effective for protein solutions derived from cheese whey protein concentrates.
Career Highlights
Feminella is currently associated with Stauffer Chemical Company, where he applies his expertise in food science to develop innovative solutions. His work has contributed to advancements in food technology, particularly in the use of whey proteins.
Collaborations
Feminella has collaborated with notable colleagues such as Gabriele E Scibelli and Donald A Grindstaff. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.
Conclusion
Joseph Vincent Feminella's contributions to food science through his patents and collaborations highlight his role as an innovator in the industry. His work continues to influence the development of food products that enhance quality and performance.