Bruno Schmid

Title: The Innovative Contributions of Bruno Schmid

Introduction

Bruno Schmid is a notable inventor based in Engelsberg, Germany. He has made significant contributions to the field of food technology, particularly in the area of cholesterol reduction in egg yolk products. His innovative approach has led to the development of a patented process that enhances the health benefits of egg yolk.

Latest Patents

Bruno Schmid holds a patent for a process aimed at the removal of cholesterol derivatives from egg yolk. The patent describes a method where egg yolk is diluted with an aqueous solution containing water-soluble salts of potassium or calcium, along with chloride and/or sulfate anions. The diluted egg yolk is then mixed with β-cyclodextrin, which facilitates the complexation of cholesterol and cholesterol esters. The resulting complexes are separated, yielding low sodium egg yolk products with reduced cholesterol content and improved sensory properties. This innovative process is a significant advancement in creating healthier food options.

Career Highlights

Bruno Schmid is associated with Skw Trostberg Aktiengesellschaft, where he has been instrumental in developing new food technologies. His work focuses on enhancing the nutritional profile of food products, making them more appealing to health-conscious consumers. His dedication to innovation in food science has positioned him as a key figure in his field.

Collaborations

Bruno has collaborated with notable colleagues such as Utz Kohlrausch and Jan Cully. These partnerships have fostered a creative environment that encourages the exchange of ideas and the development of groundbreaking solutions in food technology.

Conclusion

Bruno Schmid's contributions to the field of food technology, particularly through his patented process for cholesterol reduction in egg yolk, highlight his innovative spirit and commitment to improving food products. His work continues to influence the industry and promote healthier eating options.