Company Filing History:
2 out of 38 
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Years Active: 1997-2001
Title: The Innovative Contributions of Krystyna U Tancibok
Introduction
Krystyna U Tancibok, an inventor based in Union, NJ, has made significant contributions to the field of food innovation with her remarkable inventions. With a total of three patents to her name, she has focused on creating unique food products that are both healthy and delicious.
Latest Patents
Her latest patents include a groundbreaking vegetable-based creamy food product that utilizes pumpkin as its primary ingredient. This creamy food is composed of up to 78 percent pumpkin, along with 1-15% oil and 0-5% starch. The choice of pumpkin is intentional, as it provides a smooth texture and a mild flavor that can easily adapt to other desired tastes. This innovative product has a wide array of applications due to its appealing texture, stability, and nutritional benefits. Additionally, she has developed a method for creating a reduced-calorie reconstituted milk composition, which substitutes some or all of the fat with a unique fatty acid-esterified propoxylated glycerin composition. This invention results in milk products that are not only lower in calories but also maintain a smooth texture and excellent stability.
Career Highlights
Throughout her career, Krystyna has worked with notable companies such as Bestfoods and CPC International, Inc. Her experiences in these organizations have undoubtedly contributed to her innovative thinking and her success as an inventor in the food industry.
Collaborations
In her journey as an inventor, Krystyna has collaborated with talented individuals, including Bernard Charles Sekula and Ellen Harkabus Rowe. These partnerships have fostered a creative environment that encourages the development of novel food products.
Conclusion
Krystyna U Tancibok exemplifies the innovative spirit within the food tech industry. Her patented inventions not only contribute to healthier eating options but also inspire future generations of inventors. With a commitment to enhancing texture and flavor while maintaining nutritional value, Tancibok's work holds great promise for the future of food innovation.