Location History:
- Dover, DE (US) (1985 - 1986)
- Haverhill, MA (US) (1987)
Company Filing History:
Years Active: 1985-1987
Title: The Innovative Contributions of Jeffrey M Schweid
Introduction
Jeffrey M Schweid is a notable inventor based in Dover, DE (US). He has made significant contributions to the field of food technology, particularly in the development of emulsification systems for food products. With a total of 3 patents to his name, Schweid's work has had a meaningful impact on the industry.
Latest Patents
One of Schweid's latest patents is an emulsification system for creamy cheese food products. This invention involves a dry mix that contains an emulsification system, including a combination of Polysorbate 60 and dextrin. This system allows for the production of a creamy cheese and stable fluid emulsion by simply hand shaking the dry mix with a low aqueous phase and an oil phase. The amount of shaking required to achieve a stable oil-in-water emulsion is significantly reduced compared to other emulsification systems.
Another notable patent is a dry mix for low-oil salad dressing. This invention presents a simplified method for preparing a reduced oil salad dressing. The dressing achieves a full oil texture and mouthfeel through a combination of low oil content, an instant waxy maize starch, xanthan gum, and guar gum. The salad dressing, which contains between 10% to 30% oil by volume, can be made easily by hand shaking.
Career Highlights
Jeffrey M Schweid is associated with General Foods Limited, where he continues to innovate in food technology. His work has been instrumental in creating products that meet consumer demands for healthier options without compromising on taste and texture.
Collaborations
Some of his coworkers include Anthony F Dec and Bruce F Ballard, who have likely contributed to the collaborative environment that fosters innovation at General Foods Limited.
Conclusion
Jeffrey M Schweid's contributions to food technology through his patents demonstrate his commitment to innovation in the industry. His work not only enhances product quality but also aligns with modern consumer preferences for healthier food options.