Company Filing History:
Years Active: 1992-1993
Title: Margalit Bergman: Innovator in Food Technology
Introduction
Margalit Bergman is a notable inventor based in Holon, Israel. She has made significant contributions to the field of food technology, particularly in the development of healthier food products. With a total of two patents to her name, her work focuses on reducing fat content in food while maintaining quality.
Latest Patents
One of her latest patents involves food products having a reduced fat content. In this innovation, at least part of the fat in fat-containing manufactured food products is replaced by gelatin, which is derived from fish waste, specifically fish skins. The gelatin is used in an amount that is generally no more than 10% of the weight of the original fat content. This process not only reduces fat content but also mimics the creaminess and richness of traditional fat levels in various foodstuffs. Exemplary products that can benefit from this invention include baked goods, dressings, whipped toppings, frostings, cream fillings, and spreads.
Another patent focuses on the process for the production of gelatin from fish skins. This process includes several steps, such as cleaning the skins, treating them with dilute aqueous alkali, and extracting gelatin at elevated temperatures not exceeding 55 degrees Celsius. This innovative approach results in a high-quality product that lacks the fishy smell often associated with gelatin, setting it apart from prior art.
Career Highlights
Margalit Bergman is affiliated with Bar-Ilan University, where she continues her research and development in food technology. Her work has garnered attention for its potential to improve the nutritional profile of various food products while ensuring consumer satisfaction.
Collaborations
Some of her notable coworkers include Shlomo Grossman and Abraham I Bakal. Their collaborative efforts contribute to the advancement of food technology and innovation.
Conclusion
Margalit Bergman's contributions to food technology through her innovative patents demonstrate her commitment to improving food quality and health. Her work not only addresses the need for reduced fat content in food but also enhances the overall consumer experience.