Charles E Schollmeier

Title: Innovations by Inventor Charles E. Schollmeier

Introduction

Charles E. Schollmeier, an inventive mind based in Decatur, IL, has made significant contributions in the field of food technology through his innovative patents. With a total of three patents to his name, Schollmeier is recognized for his advancements in the production of fructose and dextrose products, which have valuable applications in various industries.

Latest Patents

Among his notable inventions, Schollmeier's latest patent focuses on a semi-crystalline fructose product. This invention describes a solid fructose product that consists of less than about 2 weight percent water and greater than about 60 weight percent crystalline fructose. The process involves the combination of an aqueous fructose syrup and a solid crystallization initiator, which is then exposed to air for a period of about 12 to 48 hours. This innovative approach utilizes a fructose syrup that comprises approximately 60 to 93 weight percent saccharide, with the overwhelming majority being fructose. The specific air conditions, with an initial temperature range of about 50 to 80 degrees Celsius and a final relative humidity of less than 20 percent, are critical to the achievement of the desired product.

In addition to this, Schollmeier has developed a method for producing a solid anhydrous dextrose product. This innovation features a non-compacting, anhydrous dextrose conversion syrup in particle form, prepared by shearing and cooling a molten dextrose conversion syrup. This syrup is processed at a high concentration (90-92% dry solids) and cooled to a temperature of less than 200 degrees Fahrenheit. The resulting anhydrous dextrose particles exhibit unique characteristics and can serve as a substitute for sugar or dextrose monohydrate, making them valuable for various applications in food processing and pharmaceuticals.

Career Highlights

Charles E. Schollmeier is associated with A.E. Staley Manufacturing Company, where he has been instrumental in driving innovation and enhancing product offerings. His work in developing efficient manufacturing processes and high-quality products has significantly impacted the industry.

Collaborations

Throughout his career, Schollmeier has collaborated with several notable professionals, including Roger S. Leiser and Gin C. Liaw. These partnerships have fostered a creative environment for sharing innovative ideas and advancing research, further contributing to Schollmeier's successful patent portfolio.

Conclusion

In summary, Charles E. Schollmeier stands out as an inventive force in the food technology sector. His contributions in developing semi-crystalline fructose and anhydrous dextrose products reflect his commitment to innovation and excellence. As he continues to work at A.E. Staley Manufacturing Company, his ongoing research and development efforts are likely to lead to more groundbreaking innovations in the future.