Paul Schur

Title: The Innovative Contributions of Paul Schur in Margarine Production

Introduction

Paul Schur, an inventive mind based in Willowdale, CA, has made significant strides in the field of food technology, specifically in margarine production. With two patented innovations to his name, Schur plays a pivotal role in advancing the processes used to create margarine hardstock fat blends.

Latest Patents

Schur's latest patents focus on innovative methods for producing margarine blends. The first patent details a process for creating a margarine hardstock fat blend and a plastic W/O (water-in-oil) emulsion spread. This blend consists of 5-14% of a hardstock derived from a stearin fraction of an interesterified mixture, which includes 25-65% unhardened lauric fat stearin and 75-35% unhardened C.sub.16+ fat stearin. This patent also outlines a unique procedure for preparing the hardstock without relying on chemical modification, solvents, or Lanza fractionation. Remarkably, this process yields an olein fraction byproduct suitable for use in various cooking or baking applications.

His second patent similarly focuses on the margarine hardstock, reiterating the combination of a stearin fraction and the process of preparation without chemical interference. This innovation continues to enhance the quality and versatility of margarine products available in the market.

Career Highlights

Paul Schur currently works at Van Den Bergh Foods Co., a division of Conopco, Inc., where he applies his extensive knowledge and expertise to develop cutting-edge food products. His contributions to the company have positioned it as a leader in margarine production within the industry, emphasizing quality, efficiency, and sustainability.

Collaborations

Throughout his career, Schur has collaborated with notable colleagues, including Hindrik Huizinga and Cornelis Laurentius Sassen. Working alongside such talented professionals has allowed for a synergistic approach to innovation, fostering an environment where ideas can flourish and lead to groundbreaking advancements.

Conclusion

In conclusion, Paul Schur's contributions to the field of margarine production highlight the importance of innovation in food technology. His patents not only enhance the functional properties of margarine but also pave the way for more sustainable practices in the industry. As he continues to collaborate and innovate, Schur remains a key figure in the quest for improved food formulations.