Sarwat Gabriel

Title: Innovations by Inventor Sarwat Gabriel

Introduction

Sarwat Gabriel is an accomplished inventor based in Wood Dale, Illinois, known for his significant contributions to food technology. With a total of five patents to his name, Gabriel has focused on enhancing the flavor and texture of food products, particularly those involving bran and germ components.

Latest Patents

Gabriel's latest patents include a method for improving bran and germ flavor and texture. This innovative method involves heating the ground bran and germ component while mixing it in a device, which helps to volatilize wheaty flavor components and moisture. The process aims to develop a buttery, nutty, caramelized flavor while reducing undesirable graininess. Another notable patent is for the production of stabilized whole grain wheat flour. This process stabilizes a bran-enriched coarse fraction through controlled heating, which reduces lipase activity while retaining natural antioxidants and vitamins. The resulting flour exhibits an extended shelf life and is suitable for making baked goods with a desirable mouthfeel.

Career Highlights

Throughout his career, Sarwat Gabriel has worked with prominent companies such as Kraft Foods Global Brands LLC and Intercontinental Great Brands LLC. His experience in these organizations has allowed him to apply his innovative ideas in practical settings, contributing to the development of new food products.

Collaborations

Gabriel has collaborated with notable colleagues, including Lynn C. Haynes and Harry Levine. These partnerships have fostered a creative environment that encourages the exchange of ideas and advancements in food technology.

Conclusion

Sarwat Gabriel's work exemplifies the impact of innovation in the food industry. His patents not only enhance the quality of food products but also contribute to the overall advancement of food technology.