Dr. Saeed Pakdel has worked extensively in the Chemical Engineering Food Industry. He has worldwide patents on products designed to improve and enhance bakery products leading to the invention of Egg Gel which significantly increases the shelf-life of food products. In addition, he has written books and papers on the subject.
Egg is one of the most consumed ingredients in food industries around the world. The egg, however, suffers from a very short shelf-life which is a big problem for production and storage. This is why, generally, experts turn eggs into egg powder in order to store them for a longer time. This however has an impact on the rheological features of the egg causing issues with a decrease in emulsifying and foaming. Egg Gel therefore not only increases the shelf-life of the product without the use of preservatives but it also increases the quality at a lower cost to the producer.
As the owner of HSP Group Limited, Dr. Pakdel has an active role in the food industry, as the founder and manager of many companies in this field.
An excerpt from his widely circulated book: The Application of Emulsifiers in Food Industries
“Production is considered to be the most important pillar for the ongoing progress and sustained development of any society. Undoubtedly, any attempts made to enhance national production leaves a precious legacy in the promotion of economic, cultural and social aspects of the country. Currently the owners of various industries, especially food emulsifier industries, are required to produce and supply products with high quality and durability in order to maintain and enhance their market. In doing so emulsifiers have been widely used in pharmaceutical and food industries and the like, mainly due to their significant practical benefits. Regarding the prevalence of various types of emulsifiers and the diversity of their applications, engineers and product designers can choose the type of emulsifier to best enhance their products. The vast variety of emulsifiers and the complexity of their practical applications have made it difficult to choose from the available options. Accordingly, attempts have been made to provide an overview of their applications and help with choosing the most appropriate type of emulsifier. The book is aimed at providing a good guide in choosing the most appropriate type of emulsifier for certain products and making an efficient use of them. It is also hoped that reading his book could be a huge step towards improving the quality and quantity of national products and ultimately promoting the level of exports and meanwhile developing the country.”
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