Company Filing History:
Years Active: 1987-2000
Title: The Innovative Contributions of Yanien Lee
Introduction
Yanien Lee is a notable inventor based in Manlius, NY, recognized for his inventive contributions to the food industry. With a total of 8 patents under his name, Lee has made significant strides in food preservation and product quality enhancements, particularly in the realm of starchy food products like pasta and rice.
Latest Patents
Among his latest innovations is a method to prevent starch retrogradation in pasta products. This invention entails producing a shaped and cooked pasta product that is coated with an edible hydrophilic additive. This innovative coating improves the retrogradation tendencies of cooked and refrigerated pasta products, ensuring they maintain their texture over time. A preferred embodiment of this patent incorporates salt into the alimentary paste prior to extrusion, further enhancing the synergy of the edible hydrophilic additive. Additionally, his patent on fully cooked, starchy foodstuffs preserves such products against microbiological spoilage by treating them with an edible acid, resulting in shelf-stable packages that can last over six months while maintaining a neutral pH.
Career Highlights
Yanien Lee has held positions in reputable companies including Borden, Inc. and Borden Foods Corporation. His experience in these organizations has contributed greatly to his expertise and the development of his patents, allowing him to innovate effectively in the food sector.
Collaborations
Throughout his career, Yanien Lee has collaborated with notable individuals such as Carleton G. Merritt and Stephen R. Gillmore. Together, they have worked on various projects that further enhance food technology and innovative methods within the industry.
Conclusion
In summary, Yanien Lee stands out as a significant inventor in the field of food science. His innovative patents have not only improved the quality and shelf stability of starchy food products but have also showcased the potential for further advancements in food preservation techniques. Lee's contributions continue to make an impact in enhancing consumer experiences with ready-to-eat meals.