This inventor holds 5 USPTO granted patents. Top assignees: Lipton, Division of Conopco, Inc., Unilever Bestfoods, North America Division of Conopco, Inc.. Active years: 2003-2009.
Company Filing History:
4 out of 138 
1 out of 61 
Years Active: 2003-2009
Title: Innovations by Kenneth Gimelli
Introduction
Kenneth Gimelli is a notable inventor based in Waldwick, NJ (US). He holds 5 patents that showcase his contributions to the food industry. His innovative work focuses on creating food products that enhance culinary experiences while addressing practical challenges.
Latest Patents
One of his latest inventions is a heat-tolerant farinaceous-based food product. This invention is directed to a farinaceous-based food product that includes a protein additive and a hydrophobic ester. The product is dried in a manner that results in a cross-section displaying substantially no protein fiber gaps or voids at about 2000 times magnification. The final product is firm and not sticky after cooking, making it a valuable addition to the food market. Another significant patent is for a microbiologically stable cooking system. This invention involves a complementary combination of a liquid/paste sauce composition and a dry, particulate seasoning composition. Both components are interdependent for effective cooking, with the sauce requiring pH control to prevent microbiological attack.
Career Highlights
Throughout his career, Kenneth has worked with prominent companies such as Lipton and Unilever Bestfoods, which are divisions of Conopco, Inc. His experience in these organizations has allowed him to develop and refine his innovative ideas in food technology.
Collaborations
Kenneth has collaborated with notable coworkers, including Roland Bauer and Bert Kuil. Their combined expertise has contributed to the successful development of his patented inventions.
Conclusion
Kenneth Gimelli's work exemplifies innovation in the food industry, with his patents addressing both functionality and quality in food products. His contributions continue to influence culinary practices and enhance consumer experiences.