This inventor holds 1 USPTO granted patent. Top assignee: Council of Scientific and Industrial Research. Active years: 2011.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 2011
Title: Innovations of Krishna Rau Leelavathi
Introduction
Krishna Rau Leelavathi is a notable inventor based in Mysuru, India. He has made significant contributions to the field of food technology, particularly in the development of healthier snack options. His innovative approach focuses on creating products that cater to health-conscious consumers.
Latest Patents
One of his key patents is for a low-fat, low-sugar soft dough biscuit. This biscuit formulation includes 65 to 90% by weight of wheat flour, 3 to 7% by weight of cereal fillers, 5 to 20% by weight of maltodextrin, 5 to 20% by weight of sugar, 3 to 10% by weight of fat, 0.1 to 0.5% by weight of a hydrocolloid, and 0.1 to 2.0% by weight of emulsifiers. The remainder consists of flavoring agents, food-grade additives, and food preservatives. This innovative product aims to provide a healthier alternative to traditional biscuits.
Career Highlights
Krishna Rau Leelavathi is associated with the Council of Scientific and Industrial Research, where he continues to work on various research projects. His dedication to innovation in food technology has earned him recognition in his field.
Collaborations
He has collaborated with notable colleagues such as Madhugiri Lakshminarayan Sudha and Rathinam Vetrimani, contributing to a dynamic research environment.
Conclusion
Krishna Rau Leelavathi's work exemplifies the spirit of innovation in food technology, particularly through his development of healthier snack options. His contributions are paving the way for future advancements in the industry.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile