Mathew F Langenfeld

Title: Innovations by Mathew F Langenfeld

Introduction

Mathew F Langenfeld is an accomplished inventor based in Rosemount, MN (US). He holds a total of 8 patents, showcasing his significant contributions to the field of food technology. His work primarily focuses on enhancing food products, particularly in the area of fortified cereals.

Latest Patents

Langenfeld's latest patents include innovative methods for preparing cooked cereal dough products fortified with calcium. One notable patent describes cooked cereal dough products that are fortified with calcium from multiple sources, particularly calcium phosphate salts with a median particle size of 2 to 15 micrometers. These products are designed to create dried cereal finished products, such as Ready-To-Eat breakfast cereals, that are not only nutritious but also appealing in color and texture. The methods for preparing these calcium-fortified compositions involve forming the cereal dough into pieces and drying them to produce finished food products that are high in calcium content.

Career Highlights

Throughout his career, Mathew F Langenfeld has worked with prominent companies in the food industry, including General Mills, Inc. and General Mills Holdings II, LLC. His experience in these organizations has allowed him to develop and refine his innovative ideas, leading to the successful patenting of his inventions.

Collaborations

Langenfeld has collaborated with notable colleagues such as Philip K Zietlow and Bernhard H Van Lengerich. These partnerships have contributed to the advancement of his research and the successful implementation of his patented technologies.

Conclusion

Mathew F Langenfeld's contributions to food technology through his innovative patents highlight his expertise and dedication to improving food products. His work in fortifying cereals with calcium demonstrates the potential for enhancing nutritional value in everyday foods.