Michael A. Staeger is a notable inventor based in Minnetonka, 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 six patents to his name, Staeger has demonstrated a commitment to innovation and improvement in food technology.

Latest Patents

Staeger’s latest patents focus on hydrated fat compositions and dough articles. These compositions comprise a water-in-oil emulsion that includes a continuous phase of solid fat, which can be a fully-hydrogenated vegetable oil or a stearine fraction of a vegetable oil. The solid fat is present in amounts ranging from about 5 wt. % to about 40 wt. % of the hydrated fat. Additionally, a low trans-fat liquid vegetable oil is included, making up about 20 wt. % to about 80 wt. % of the composition. The dispersed phase consists of water, which can range from about 5 wt. % to about 60 wt. % of the hydrated fat composition, along with an emulsifier.

Career Highlights

Throughout his career, Staeger has worked with prominent companies such as General Mills, Inc. and General Mills Marketing, Inc. His experience in these organizations has allowed him to refine his skills and contribute to innovative projects in the food industry.

Collaborations

Staeger has collaborated with notable colleagues, including David W. Plank and Alan A. Oppenheimer. These partnerships have likely enhanced his work and led to further advancements in his field.

Conclusion

Michael A. Staeger is a distinguished inventor whose work in hydrated fat compositions has made a significant impact on food technology. His patents reflect a dedication to innovation and improvement in the industry.

This text is generated by artificial intelligence and may not be accurate.