Company Filing History:
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Title: **Innovations of Lakho L Khatri: Pioneering Reduced Fat Products**
Introduction
Lakho L Khatri is an accomplished inventor based in Walnut, California, known for his contributions to the food industry through innovative patents. With a total of three patents to his name, he has developed processes and products that significantly enhance the nutritional profile of traditional food items, particularly in reducing fat content.
Latest Patents
Among his latest innovations is the patent for a **Reduced Fat Nut Butter Product** and the associated process for its production. This innovative product contains 30% to 75% nut paste as well as a combination of water-soluble non-fat dry solids, additives like edible oil, and emulsifiers. The method involves thoroughly mixing these components in an extruder mixer before milling and homogenizing it under high pressure (ranging from 4,000 psig to 14,000 psig) to achieve a smooth and homogenous texture.
Another notable patent is for the **Process for Modifying a Fibrous Bulking Agent**. This process aims to reduce the oil binding capacity of solid fibrous bulking agents, allowing them to be utilized in creating reduced-calorie food products. The modified bulking agent is created by combining the bulking agent with additives such as sugar or protein in water, agitating the mix to create a slurry, and subsequently drying it. This ensures that the bulking agent can effectively decrease calorie content in food products without compromising their texture.
Career Highlights
Khatri’s professional journey includes significant stints at prominent companies such as Winters Canning Co. and Hunt-Wesson, Inc. His experience in these organizations has shaped his innovative approaches in food technology, particularly in fat reduction and health-oriented food products.
Collaborations
Throughout his career, Khatri has collaborated with notable professionals, including Amarjit S Bakshi and Wallace H Yokoyama. These partnerships have allowed him to refine his ideas and push the boundaries of culinary innovation, resulting in impactful advancements in food technology.
Conclusion
In summary, Lakho L Khatri has made remarkable strides in the realm of food innovation with his patents, particularly focusing on reducing fat content while maintaining product quality. His work exemplifies the ongoing quest for healthier food alternatives and highlights the importance of innovation in today’s food industry.