Location History:
- Rolling Meadows, IL (US) (2019)
- Crystal Lake, IL (US) (2019)
Company Filing History:
Years Active: 2019
Title: Innovations of Steven E Havlik
Introduction
Steven E Havlik is an accomplished inventor based in Rolling Meadows, IL (US). He has made significant contributions to the field of food science, particularly in the development of yogurt products. With a total of 2 patents, his work focuses on enhancing the quality and functionality of yogurt through innovative methods.
Latest Patents
One of Havlik's latest patents is for a composition and method for a high solids yogurt with reduced water activity. This innovative yogurt can be created by culturing high solids milk, where lactose is hydrolyzed into glucose and galactose. The water activity of the yogurt can be further minimized by applying a vacuum-dehydration process or by adding solutes to the mixture. This composition is versatile and can be utilized in various food products, either on its own or in combination with other components, such as grain-based ingredients.
Another patent by Havlik also focuses on a high solids yogurt with reduced water activity. In this method, solutes are added to cultured high solids milk until the yogurt achieves a water activity of about 0.86 or less. This approach not only enhances the yogurt's stability but also broadens its application in the food industry.
Career Highlights
Throughout his career, Steven E Havlik has worked with notable companies such as The Quaker Oats Company and Tropicana Products, Inc. His experience in these organizations has allowed him to refine his skills and contribute to the development of innovative food products.
Collaborations
Havlik has collaborated with several professionals in his field, including Brian Sambor and John F Schuette. These partnerships have played a crucial role in advancing his research and patent applications.
Conclusion
Steven E Havlik's contributions to the field of food science, particularly in yogurt innovation, demonstrate his commitment to enhancing food quality and functionality. His patents reflect a deep understanding of food technology and a drive to create products that meet consumer needs.