Company Filing History:
1 out of 370 
1 out of 832,843 Years Active: 2002-2005
Title: The Innovative Mind of Mike Jorgenson
Introduction
Mike Jorgenson, an inventive spirit based in Quincy, Illinois, has made significant contributions to the world of food science and product development. With a focus on maltitol, a sugar substitute, he holds two patents that showcase his innovative approach to creating and processing this valuable ingredient.
Latest Patents
Jorgenson's latest inventions revolve around maltitol and include two notable patents:
1. **Powder Containing Crystalline Particles of Maltitol** - This invention details a powder made up of crystalline particles of maltitol, aiming to provide a new form of this sweetener that could be utilized in various food products.
2. **Process for Producing a Powder Containing Crystalline Particles of Maltitol** - This patent outlines a method for manufacturing the powder. The process involves continuously mixing maltitol syrup with a high dry matter content and maltitol-containing seeds in an innovative receptacle. The mixing is facilitated by maintaining the maltitol-based granules in motion through rotation, leading to the crystallization of maltitol.
Career Highlights
Throughout his career, Mike has worked with several prominent companies, including Roquette Freres, a global leader in the production of plant-based ingredients. His work has significantly impacted the field of food science, especially in the development of sugar substitutes and innovative processing techniques.
Collaborations
Jorgenson has collaborated with talented individuals such as Guy Beauregard and Ben Moser, further contributing to his inventive achievements. These partnerships have amplified his ability to explore new frontiers in food innovation.
Conclusion
Mike Jorgenson stands out as a remarkable inventor in the realm of food science. His two patents on maltitol demonstrate his commitment to creating better alternatives for food products. As he continues to innovate, the food industry can look forward to his future contributions, which may further change the landscape of sugar substitutes.