Company Filing History:
Years Active: 1991
Title: Innovations in Low-Calorie Food Products by Neela K Paul
Introduction
Neela K Paul is an accomplished inventor based in Clarendon Hills, Illinois, known for her groundbreaking work in the field of food technology. With a patent to her name, she has made significant strides in developing low-calorie food products that maintain desirable textures and flavors.
Latest Patents
Neela K Paul's patent focuses on creating low-fat or substantially fat-free food products, particularly pourable and viscous dressings. The innovative method involves heating and shearing an aqueous dispersion containing microcrystalline cellulose and water. The process includes multiple shearing steps in a high shear zone, achieving a pressure drop of at least 12,000 psi to fragment the cellulose into submicron-sized particles. These particles are then recombined under high shear conditions, resulting in a unique dispersion that enhances the texture and mouthfeel of food products. The final formulations include xanthan gum and various food components, producing low-fat food items that are both palatable and nutritious.
Career Highlights
Neela has contributed her expertise while working at Kraft General Foods, Inc., where she has focused on food innovation and technology. Her work aims to create healthier food alternatives that do not compromise on flavor or texture, reflecting the growing consumer demand for nutritious options without sacrificing indulgence.
Collaborations
Throughout her career, Neela K Paul has collaborated with notable coworkers, including Cynthia C Baer and Gregory S Buliga. These partnerships have fostered a creative environment for developing innovative food products, integrating diverse ideas and skill sets into their research efforts.
Conclusion
Neela K Paul's contributions to the food industry exemplify the importance of innovation in creating healthier consumer options. Her patented methods for low-calorie food products not only prove beneficial for health-conscious individuals but also highlight the role of inventors in advancing food science and technology.