Location History:
- Orono, MN (US) (1998 - 2003)
- Sudbury, MA (US) (2005)
Company Filing History:
Years Active: 1998-2005
Title: Discovering the Innovations of Steven J. Leusner
Introduction
Steven J. Leusner, an accomplished inventor based in Orono, MN, has made significant contributions to the fields of food processing and innovative gel formulations. With a remarkable portfolio of 10 patents, his inventions reflect a commitment to enhancing processes and products within the food industry.
Latest Patents
One of Leusner's notable patents is for a **Process for Tempering and Milling Grain**. This method involves heating grain kernels to at least a glass transition onset temperature, leading to the creation of heated softened grain kernels prior to milling. His findings suggest that this technique often eliminates the need for moisture tempering as a conditioning step, which enhances the milling process by improving overall yield and giving greater control over the texture of the grain. The alternative embodiments include the possibility of combining heat tempering with moisture tempering to achieve different grain textures, ranging from leathery to rubbery.
Another notable innovation by Leusner is the **Quick-Setting Gel Mix**. This gel mix is designed for preparing dessert gels and contains sodium and/or potassium alginate and a slowly-soluble calcium salt. A unique aspect of this invention is the incorporation of the calcium salt into a crystalline sugar product. This formulation also benefits from the addition of antioxidants like ascorbic acid, along with catalysts such as copper gluconate, which promotes clarity in the gel.
Career Highlights
Throughout his career, Steven J. Leusner has worked with renowned companies such as General Mills, Inc. and Kraft Foods, Inc. His experiences in these prominent organizations have significantly shaped his innovative pursuits, allowing him to develop practical solutions that address industry challenges.
Collaborations
Leusner has collaborated with distinguished peers, including Mark V. Hembling and Jamileh Lakkis. These collaborations highlight the importance of teamwork in driving innovation and expanding the frontiers of product development.
Conclusion
Steven J. Leusner's innovative contributions, particularly in the milling of grain and gel formulations, represent the intersection of food science and engineering. His patents not only demonstrate his expertise but also offer enhanced methodologies that benefit the food industry and improve product efficiency. Leusner’s work continues to inspire and pave the way for future advancements in food technology.