Edward Epstein

Title: The Innovations of Edward Epstein

Introduction

Edward Epstein is a notable inventor based in Manlius, NY (US). He has made significant contributions to the field of food technology, particularly in yogurt production. With a total of 2 patents, his work focuses on enhancing the nutritional value of yogurt products.

Latest Patents

One of Edward Epstein's latest patents is a method of making fiber-enriched yogurt. This innovation allows yogurt and fruited yogurts to be fortified with fiber without compromising taste or mouthfeel. By utilizing selected sources of fiber such as soy fiber, oat fiber, and gum arabic, plain yogurt and Swiss-style fruited yogurt can be enriched with up to 6 grams of fiber per 8 ounces. Additionally, yogurt fruit products, fruit jams, and fruit preserves can be enhanced with fiber content as well. Another significant patent is a process for the production of low-calorie yogurt. This invention focuses on creating reduced-calorie, essentially lactose-free yogurt that is artificially sweetened. By employing ultrafiltration and enzymatic hydrolysis, the lactose content is minimized, making the product suitable for lactose-intolerant individuals.

Career Highlights

Edward Epstein is associated with Borden, Inc., a company known for its dairy products. His work at Borden has allowed him to apply his innovative ideas in a practical setting, contributing to the company's product offerings.

Collaborations

Throughout his career, Edward has collaborated with notable coworkers such as Paul J. Streiff and David L. Hoyda. These collaborations have likely enriched his work and led to further advancements in yogurt technology.

Conclusion

Edward Epstein's contributions to yogurt production through his innovative patents demonstrate his commitment to enhancing food products. His work not only improves nutritional value but also caters to the needs of consumers, particularly those with dietary restrictions.