Gerard Eckhardt

Title: Gerard Eckhardt: Innovator in Confectionery Technology

Introduction

Gerard Eckhardt is a notable inventor based in Bay Shore, NY (US). He has made significant contributions to the field of confectionery technology, holding 2 patents that showcase his innovative approach to creating low-fat confectionery products.

Latest Patents

Eckhardt's latest patents include a low-fat confectionary material and a process for making the same. This invention focuses on reducing fat content in confectionary chips to below about 10% by utilizing a low-fat insoluble, non-gummy food material combined with 40-70% small particle sugar, which is less than 100 microns in size. The formulation requires a sugar to non-gummy food material ratio between 2:1 and 4:1, with moisture levels maintained between about 10% to about 15%. Hydrated food ingredients are incorporated to retain moisture in a bound state. Additional ingredients such as syrups, milk solids, and starch may also be included. The process involves blending dry ingredients and adding moisture to create a dough, which is then shaped and cut into pieces resembling chocolate chips. Another patent involves microfragmented ionic polysaccharide/protein complex dispersions, further demonstrating his innovative capabilities.

Career Highlights

Gerard Eckhardt is currently employed at Kraft General Foods, Inc., where he continues to develop and refine his inventions. His work has contributed to advancements in the confectionery industry, particularly in creating healthier options for consumers.

Collaborations

Eckhardt has collaborated with notable colleagues, including Wehn-Sherng Chen and George A Henry, who have contributed to his research and development efforts.

Conclusion

Gerard Eckhardt's innovative work in confectionery technology has led to significant advancements in creating low-fat products, making him a valuable contributor to the industry. His patents reflect a commitment to improving food technology and consumer health.