Albert J Pollmeier

Title: Albert J Pollmeier: Innovator in Food Science

Introduction

Albert J Pollmeier is a notable inventor based in Muscatine, IA (US). He has made significant contributions to the field of food science, particularly in the preparation of malto-oligosaccharides and low sodium salt compositions. With a total of 5 patents to his name, Pollmeier's work has had a meaningful impact on food processing techniques.

Latest Patents

One of Pollmeier's latest patents involves the preparation of malto-oligosaccharides. This patent discloses a method for preparing a mixture of malto-oligosaccharides using a dry-milled corn fraction, such as corn flour, which has had germ and fiber removed. The process includes hydrolysis, typically catalyzed by acid or an enzyme like α-amylase, under conditions suitable for forming the desired mixture. After the gluten fraction is removed and the enzyme is inactivated, the malto-oligosaccharides can be recovered and purified from the remaining solids. Another significant patent focuses on a low sodium salt composition and its manufacturing method. This composition generally includes sodium chloride and one or more crystallization interrupters, resulting in amorphous particles that may be combined with other ingredients.

Career Highlights

Pollmeier is currently associated with Grain Processing Corporation, where he continues to innovate in food processing technologies. His work has not only advanced the industry but has also contributed to healthier food options for consumers.

Collaborations

Pollmeier has collaborated with several talented individuals in his field, including Steven L Ramsden and Zachary J Halloran. These collaborations have further enhanced the quality and scope of his inventions.

Conclusion

Albert J Pollmeier stands out as a significant figure in the realm of food science innovation. His patents reflect a commitment to improving food processing methods, ultimately benefiting both the industry and consumers.