Company Filing History:
Years Active: 1979-1984
Title: Syed M Shah: Innovator in Food Technology
Introduction
Syed M Shah is a notable inventor based in Chicago, IL, who has made significant contributions to the field of food technology. With a total of 3 patents to his name, he has developed innovative solutions that enhance the physical properties of food products.
Latest Patents
One of his latest patents is a modifier for effecting physical properties of food and food grade. This invention comprises a food-grade modifier that includes a substantially water-insoluble neutralized solid complex precipitate of calcium, phosphorous, and at least one amino acid selected from tyrosine, lysine, and aspartic acid. The complex may also include additional amino acids such as tryptophan and phenylalanine. This modifier is designed to stabilize, suspend, and emulsify food or non-food compositions, making it particularly useful for creating whipped toppings. The process involves precipitating the complex from a specifically neutralized medium containing the amino acid, calcium, and phosphorous.
Another significant patent by Shah is a food composition containing whey colloidal precipitate. This food-grade composition consists of food-grade material, whey colloidal precipitate, and water. The whey colloidal precipitate enhances the physical properties of clouding, stabilizing, gelling, and emulsifying. It is characterized by its ability to gel water and petroleum ether, is white in color, and can be dried to a free-flowing powder without any disagreeable whey taste.
Career Highlights
Syed M Shah is currently associated with Beatrice Foods Company, where he continues to innovate in food technology. His work focuses on developing food-grade materials that improve the quality and stability of food products.
Collaborations
Throughout his career, Shah has collaborated with notable colleagues, including Anthony J Luksas and Salah E Ahmed, contributing to various projects that enhance food technology.
Conclusion
Syed M Shah's contributions to food technology through his patents demonstrate his commitment to innovation in the industry. His work not only improves food products but also showcases the potential of scientific advancements in everyday applications.