Company Filing History:
Years Active: 2019-2021
Title: Innovations by Keswara Rao Vadlamani
Introduction
Keswara Rao Vadlamani is an accomplished inventor based in Marlton, NJ (US). He has made significant contributions to the field of gluten-free food products, holding a total of three patents. His work focuses on creating innovative compositions and methods for producing shelf-stable bakery items.
Latest Patents
Vadlamani's latest patents include groundbreaking formulations for gluten-free compositions. One of his notable inventions is a method for producing shelf-stable breads and other bakery products. This invention features a bread flour substitute composition that includes a starch blend and a hydrocolloid blend. The starch blend consists of a native starch with 20-30% amylose content, a native waxy starch with 0-1% amylose content, and a cross-linked starch. The hydrocolloid blend incorporates hydroxypropyl methylcellulose (HPMC) and psyllium fiber, allowing for a composition that can contain between 0 and 20 ppm gluten.
Another significant patent focuses on gluten-free compositions for producing shelf-stable bakery products, such as crackers. This invention includes a cracker flour substitute composition with a starch blend that features a native starch with 20-30% amylose content, a cross-linked starch, and a pre-gelatinized starch with 1-5% amylose content. Similar to his bread patent, this composition can also include between 0 and 20 ppm gluten, ensuring a versatile approach to gluten-free baking.
Career Highlights
Keswara Rao Vadlamani is currently associated with Campbell Soup Company, where he continues to innovate in the food industry. His expertise in gluten-free formulations has positioned him as a key player in developing products that cater to dietary restrictions while maintaining quality and taste.
Collaborations
Vadlamani has collaborated with notable coworkers, including Maia Ketola Lapic and Susan Michelle Higgins. Their combined efforts contribute to the advancement of gluten-free product development within the company.
Conclusion
Keswara Rao Vadlamani's contributions to gluten-free baking innovations highlight his commitment to improving food options for those with dietary restrictions. His patents reflect a deep understanding of food science and a dedication to creating high-quality, shelf-stable products.
Inventor’s Patent Attorneys refers to legal professionals with specialized expertise in representing inventors throughout the patent process. These attorneys assist inventors in navigating the complexities of patent law, including filing patent applications, conducting patent searches, and protecting intellectual property rights. They play a crucial role in helping inventors secure patents for their innovative creations.