Company Filing History:
Years Active: 1998-2000
Title: Innovations in Pasta and Rice Noodle Production by Inventor Tian Seng Toh
Introduction
Tian Seng Toh is a notable inventor based in Singapore, known for his contributions to the food industry through innovative methods of pasta and rice noodle preparation. With three patents to his name, Toh has made significant advancements that enhance food processing techniques and product quality.
Latest Patents
Among Toh’s latest patents is the "Process for Preparing Intermediate Moisture Pasta Product." This innovative process involves preparing a dough that contains a humectant to reach a maximum water activity of 0.89, along with an alkali to increase the pH to approximately 11.5. The dough is then sheeted or extruded to create a fresh product, which is subsequently steamed and partially dried to achieve a moisture content ranging from 15% to 28%.
Another significant patent is the "Preparation of Instant Rice Noodles." This method involves preparing rice flour with partially gelatinized starch, thoroughly mixing it with water under specific conditions to form a dough, and extruding it into noodle shapes. The noodles are then steamed, blanched, and dried, resulting in instant rice noodles with moisture content below 15% by weight.
Career Highlights
Toh is currently employed at Nestec S.A., where he continues to refine and develop his innovative food processing techniques. His work has positively impacted the efficiency and quality of various food products, demonstrating a commitment to excellence in his field.
Collaborations
Throughout his career, Toh has collaborated with esteemed colleagues, including Janice Margaret Baker and Robert N Greene. Working alongside these talented individuals has fostered an environment of creativity and innovation, pushing the boundaries of food technology.
Conclusion
Tian Seng Toh's advancements in pasta and rice noodle production exemplify the impact of innovation within the food industry. His patented processes not only enhance product quality but also contribute to more efficient production methods, making him a significant figure in the realm of food technology.