Location History:
- Woodbury, MN (US) (2014)
- Chaska, MN (US) (2020 - 2022)
Company Filing History:
Years Active: 2014-2025
Title: Innovations by Ravin Gnanasambandam
Introduction
Ravin Gnanasambandam is an accomplished inventor based in Chaska, MN (US). He holds a total of 5 patents that showcase his expertise in the field of food science and technology. His innovative approaches have led to significant advancements in the concentration of phospholipids and the formulation of cheese sauce products.
Latest Patents
One of his latest patents is a system for concentrating phospholipids. This method involves using a dairy composition, such as buttermilk or butter serum, as a starting material. The process includes a first ultrafiltration step that yields a first permeate and a first retentate. The first retentate is then treated with carbon dioxide and subjected to microfiltration, resulting in a second permeate and a second retentate. Following this, the second retentate undergoes another treatment with carbon dioxide and a second ultrafiltration, yielding a third permeate and a third retentate. The final third retentate contains at least 30 wt % phospholipids.
Another notable patent involves cheese sauce products that include phospholipid emulsifiers. These products exhibit delayed, reduced, or eliminated formation of a surface film upon prolonged exposure to air. The cheese sauce products consist of a cheese composition that is non-solid at room temperature, a liquid, and a phospholipid emulsifier composition. The methods developed for preventing the formation of a surface film involve mixing a cheese sauce composition with a liquid and adding a phospholipid emulsifier composition, which constitutes about 0.5 wt % to about 5 wt % of the cheese sauce product.
Career Highlights
Ravin has worked with prominent companies in the food industry, including Land O'Lakes, Inc. and Purina Animal Nutrition LLC. His experience in these organizations has contributed to his innovative work and patent developments.
Collaborations
Ravin has collaborated with notable professionals in his field, including Hasmukh Ambalal Patel and Nathan Burke. Their combined expertise has likely fostered a creative environment for innovation.
Conclusion
Ravin Gnanasambandam's contributions to the field of food science through his patents reflect his dedication to innovation. His work continues to influence the industry, particularly in the areas of phospholipid concentration and cheese sauce