Company Filing History:
Years Active: 2017-2018
Title: Eric A Olson: Innovator in Hydrated Fat Compositions
Introduction
Eric A Olson is a notable inventor based in Anoka, MN (US). He has made significant contributions to the field of food science, particularly in the development of hydrated fat compositions. With a total of 2 patents to his name, Olson's work has implications for the food industry and consumer health.
Latest Patents
Olson's latest patents focus on hydrated fat compositions and dough articles. These patents disclose a water-in-oil emulsion that includes a continuous phase made up of solid fat, which can be a fully-hydrogenated vegetable oil or a stearine fraction of a vegetable oil. The composition also contains a low trans-fat liquid vegetable oil, making up 20 wt. % to 80 wt. % of the hydrated fat. Additionally, the dispersed phase comprises water, ranging from 5 wt. % to 60 wt. % of the composition, along with an emulsifier. This innovative approach aims to improve the texture and health profile of food products.
Career Highlights
Eric A Olson is currently employed at General Mills, Inc., where he continues to advance his research in food technology. His work at this prominent company allows him to collaborate with other experts in the field and contribute to the development of healthier food options.
Collaborations
Some of Olson's coworkers include Michael A Staeger and Jennifer E Folstad. Their collaborative efforts enhance the research and development process at General Mills, Inc., leading to innovative solutions in food science.
Conclusion
Eric A Olson's contributions to the field of hydrated fat compositions demonstrate his commitment to innovation in food technology. His patents reflect a significant advancement in creating healthier food products, benefiting both consumers and the industry.