Noel G Rudie

Title: Innovations by Noel G Rudie

Introduction

Noel G Rudie is an accomplished inventor based in Chaska, MN (US), known for his contributions to food technology. He holds three patents that showcase his innovative approach to utilizing egg products in various applications. His work has significantly impacted the food industry, particularly in the development of new food products.

Latest Patents

One of his latest patents is titled "Methods of egg yolk fractionation." This invention allows for the fractionation of liquid egg yolk into water-soluble and precipitated lipophilic fractions without the need for freezing or adding carbohydrates. The process involves adjusting the pH of a composition that includes egg yolk and excess water before gravitationally separating it into low and high-density fractions. The low-density fraction contains no more than 5% of the granules from the egg yolk.

Another notable patent is for a "Crisped proteinaceous food product." This invention describes a food product where egg white proteins make up the majority of the total proteins present. The product has a bulk density ranging from 120 to approximately 500 g/L and includes water, expanded starch, and denatured proteins. Notably, ovalbumin constitutes at least 33% (w/w) of the proteins, while expanded starch can make up at least 35% (w/w) of the food product.

Career Highlights

Noel G Rudie has made significant strides in his career, particularly through his work at Michael Foods, Inc. His innovative patents reflect his dedication to improving food products and processes. His expertise in food technology has positioned him as a valuable asset in the industry.

Collaborations

Throughout his career, Noel has collaborated with talented individuals such as Alicia Stube and Daniel L Vance. These collaborations have contributed to the development of his innovative ideas and patents.

Conclusion

Noel G Rudie's contributions to food technology through his patents demonstrate his innovative spirit and commitment to enhancing food products. His work continues to influence the industry and inspire future innovations.