Location History:
- Frankfurt, IL (US) (2003 - 2005)
- Frankfort, IL (US) (2003 - 2014)
Company Filing History:
Years Active: 2003-2014
Title: Innovations by Donald Arthur Seielstad
Introduction
Donald Arthur Seielstad is a notable inventor based in Frankfort, IL (US). He has made significant contributions to the field of confectionery products, particularly in the development of flavor-releasing structures for chewing gum. With a total of 6 patents to his name, Seielstad's work has had a considerable impact on the industry.
Latest Patents
One of Seielstad's latest patents focuses on flavor-releasing cores and their use in chewing gum. This innovation involves flavor-releasing structures that contain approximately 30% to 60% thermoplastic cellulose material, 5% to 50% non-cellulosic thermoplastic polymer, and 10% to 40% porous flavor reservoir material. Additionally, the flavor-releasing structure may include about 5% to 25% plasticizer, and the cores can be coated with a flavor barrier coating. Another significant patent pertains to methods for manufacturing coated confectionery products. This method includes steps such as providing a confectionery center, heating a polyol to its melting point, spraying the molten polyol through an atomizing spray nozzle, and applying multiple layers to the confectionery center to create a final coating.
Career Highlights
Seielstad is associated with the Wm. Wrigley Jr. Company, where he has been instrumental in advancing the company's product offerings. His innovative approaches have helped enhance the flavor and quality of chewing gum products, making them more appealing to consumers.
Collaborations
Throughout his career, Seielstad has collaborated with notable colleagues, including Henry T Tyrpin and David W Record. These partnerships have contributed to the successful development of his patented technologies.
Conclusion
Donald Arthur Seielstad's contributions to the field of confectionery innovation are noteworthy. His patents reflect a commitment to enhancing consumer experiences through improved flavor delivery systems. His work continues to influence the industry and inspire future innovations.