Alejandro G Marangoni

Title: Alejandro G. Marangoni: Innovator in Food Science

Introduction

Alejandro G. Marangoni is a prominent inventor based in Ontario, CA, recognized for his significant contributions to the field of food science. With a remarkable portfolio of 22 patents, he has been at the forefront of innovation, particularly in the development of novel chocolate compositions and dough products.

Latest Patents

Marangoni's latest patents include groundbreaking work in chocolate formulations. One notable patent focuses on creating heat-resistant chocolate that incorporates ethylcellulose. This innovation allows for the introduction of ethylcellulose either as a solution in oil or in a non-aqueous solvent, with a concentration ranging from about 1% to 3% by weight. Additionally, his research explores utilizing ethylcellulose oleogels to substitute for traditional oils and fats in chocolate products, effectively minimizing oil migration in filled chocolates. Another significant patent details the creation of cooked dough products, such as biscuits, which contain 10% to 45% oil and/or fat and 0.25% to 20% ethylcellulose. This formulation not only enhances the product’s stability but also reduces oil migration, thereby improving the overall quality of baked goods.

Career Highlights

Throughout his career, Alejandro Marangoni has made impactful strides in food technology. His expertise has been sought after by reputable companies such as Solazyme, Inc. and Corbion Biotech, Inc., where he has played a vital role in advancing food product development. His innovative approaches have garnered attention in both academic and industrial circles, further underpinning his reputation as a leading inventor in the field.

Collaborations

Marangoni’s work is often collaborative, and he has had the opportunity to partner with distinguished colleagues such as Scott Franklin and Aravind Somanchi. These collaborations have contributed to the richness of his research and the advancement of food science technologies, fostering an environment of creativity and innovation.

Conclusion

Alejandro G. Marangoni stands out as an influential figure in the realm of food science, particularly through his innovative patents that address challenges in food formulation. His contributions not only enhance the quality and stability of food products but also pave the way for future advancements in the industry. As he continues to innovate, Marangoni's work will undoubtedly leave a lasting impact on the world of food technology.