Marshall M Rankowitz

Title: The Innovative Contributions of Marshall M Rankowitz

Introduction

Marshall M Rankowitz is a notable inventor based in Englishtown, NJ (US). He has made significant contributions to the field of food technology, particularly in the development of innovative methods for processing coffee and creating meat analogs. With a total of 4 patents to his name, Rankowitz continues to push the boundaries of culinary science.

Latest Patents

Among his latest patents, one notable invention is the "Hydrolysis of a partially extracted roasted and ground coffee." This patent discloses a method for solubilizing partially extracted roasted and ground coffee in a fixed bed reactor without the use of any added acid catalyst. The hydrolysis process achieves a soluble solids yield of approximately 55% to 68% based on the original roasted and ground coffee, while minimizing the degradation of the soluble solids generated. Another significant patent is for a "Meat analog having a protein-gum-starch matrix." This invention provides a meat analog that possesses desirable textural properties, closely resembling all-meat products.

Career Highlights

Marshall M Rankowitz is associated with General Foods Limited, where he has been instrumental in advancing food technology. His work has not only contributed to the company's innovation portfolio but has also enhanced the quality and variety of food products available to consumers.

Collaborations

Rankowitz has collaborated with several talented individuals in his field, including Rita W Brander and Teresa A Raap. These collaborations have fostered a creative environment that encourages the development of groundbreaking food technologies.

Conclusion

Marshall M Rankowitz's innovative work in food technology exemplifies the impact of dedicated inventors in the industry. His patents reflect a commitment to improving food processing methods and creating alternatives that meet consumer needs.