Company Filing History:
Years Active: 2011
Title: Michael R Polzin: Innovator in Trans Fat Replacement Systems
Introduction
Michael R Polzin is an accomplished inventor based in Plymouth, MN (US). He is known for his innovative work in the field of food technology, particularly in developing healthier alternatives for baked goods. His contributions have made a significant impact on the food industry, especially in reducing trans fat content in products.
Latest Patents
Polzin holds a patent for a "Trans fat replacement system and method of making a baked good with a trans fat replacement system." This invention provides a stable and shelf-storable mixture of an edible oil and an expanded, low-density carbohydrate. The system is designed for use in preparing baked goods that have a reduced trans fat content. Depending on the formulation and processing, the mixture can vary in consistency from generally granular to an almost paste-like texture. The trans fat replacement system consists of at least one edible oil and an expanded, low-density carbohydrate with a bulk density of less than about 0.4 g/cc. This innovative system can significantly reduce or eliminate traditional fats used in baked goods, making it particularly useful for products like biscuits and croissants.
Career Highlights
Michael R Polzin is currently associated with General Mills Marketing, Inc., where he continues to apply his expertise in food innovation. His work has been instrumental in advancing healthier baking solutions that cater to the growing demand for nutritious food options.
Collaborations
Polzin has collaborated with notable colleagues such as Dharma R Kodali and Jennifer E Folstad. These partnerships have fostered a creative environment that encourages the development of groundbreaking food technologies.
Conclusion
Michael R Polzin's contributions to the field of food technology, particularly through his trans fat replacement system, highlight his commitment to innovation and health. His work not only benefits consumers but also sets a standard for healthier baking practices in the industry.