Edgar A Schoenberg

Title: Edgar A. Schoenberg: Innovator of Low Oil Mayonnaise

Introduction

Edgar A. Schoenberg is a notable inventor based in Germantown, Wisconsin, recognized for his innovative contributions to food technology. He has developed a unique formulation for low oil mayonnaise, which has garnered attention in the culinary industry. His work exemplifies the intersection of food science and consumer health.

Latest Patents

Schoenberg holds a patent for a low oil mayonnaise composition and the method of making it. This mayonnaise contains an edible oil in an amount ranging from about 65% to about 72%. Additionally, it includes low D.E. corn syrup, egg yolk as an emulsifier, and water, all contributing to a healthier alternative to traditional mayonnaise. The patent outlines a method for manufacturing this mayonnaise, emphasizing the importance of high shear processing to achieve a stable, high viscosity product.

Career Highlights

Edgar A. Schoenberg is associated with Kraft, Inc., a leading company in the food industry. His work at Kraft has allowed him to apply his innovative ideas in a practical setting, contributing to the development of healthier food options for consumers. His patent reflects a commitment to improving food products while maintaining taste and quality.

Collaborations

Due to space constraints, the collaborations section will be omitted.

Conclusion

Edgar A. Schoenberg's contributions to the food industry, particularly through his patent for low oil mayonnaise, highlight his role as an innovator in food technology. His work continues to influence healthier eating choices in the market.