This inventor holds 2 USPTO granted patents. Top assignees: Hercules Corporation, Other. Active years: 1997-2001.
Location History:
- Crestwood, MO (US) (1997)
- Rockton, IL (US) (2001)
Company Filing History:
1 out of 1,204 
1 out of 834,411 Years Active: 1997-2001
Title: Innovations in Food Technology by Kay Kresl
Introduction
Kay Kresl is an accomplished inventor based in Rockton, IL (US). He has made significant contributions to the field of food technology, particularly in the development of methods that enhance the quality of battered and breaded food products. With a total of 2 patents, Kresl's work focuses on improving the frying process and the overall texture of food.
Latest Patents
Kresl's latest patents include a method of making battered and breaded food compositions using calcium pectins. This innovative method involves preparing a breading composition that resists oil absorption during deep fat frying. The process includes enriching the breading formulation with calcium through various techniques such as dry blending, spray drying, or agglomerating. The food composition is then treated with a solution of calcium reactive pectin, which significantly impedes the absorption of frying oil while enhancing moisture content, crispness, and heat lamp stability.
Career Highlights
Throughout his career, Kay Kresl has worked with notable companies, including Hercules Corporation. His expertise in food technology has allowed him to develop methods that not only improve the quality of food but also contribute to healthier cooking practices.
Collaborations
Kresl has collaborated with professionals such as Timothy C Gerrish and Camille A Higgins, who have contributed to his innovative projects in food technology.
Conclusion
Kay Kresl's contributions to the field of food technology through his patents demonstrate his commitment to innovation and improving food quality. His work continues to influence the industry and enhance the culinary experience.