Steven B Zavagli

Title: The Innovations of Steven B Zavagli

Introduction

Steven B Zavagli is an accomplished inventor based in Elmwood Park, IL (US). He has made significant contributions to the field of food science, particularly in the development of casein products. With a total of 2 patents to his name, Zavagli's work has garnered attention for its innovative approach to food processing.

Latest Patents

Zavagli's latest patents focus on the creation of bland neutralized casein. This product is formed by heating a slurry of casein granules and neutralizing the casein with a magnesium or potassium base. The process involves mixing acid milk casein granules with a heated neutral salt solution, such as magnesium or potassium salts, to create a coagulum. This coagulum is then separated from the salt solution and treated with the magnesium or potassium base, resulting in a bland, white, neutralized casein.

Career Highlights

Zavagli has built a successful career at Beatrice Foods Co., where he has applied his expertise in food science to develop innovative products. His work has not only advanced the company's product offerings but has also contributed to the broader field of food technology.

Collaborations

Zavagli has collaborated with various professionals in his field, including his coworker Robert L Kasik. These collaborations have allowed for the exchange of ideas and the advancement of innovative food processing techniques.

Conclusion

Steven B Zavagli's contributions to the field of food science through his patents and work at Beatrice Foods Co. highlight his role as a significant innovator. His developments in bland neutralized casein showcase the potential for innovation in food processing.