Thomas Wajda

Title: Thomas Wajda: Innovator in Pumpable Oleaginous Compositions

Introduction

Thomas Wajda is a notable inventor based in Vlaardingen, Netherlands. He has made significant contributions to the field of food technology, particularly in the development of pumpable oleaginous compositions. His innovative approach has led to advancements in the formulation of fat products that maintain a desirable consistency and usability.

Latest Patents

Wajda holds a patent for "Pumpable oleaginous compositions," which focuses on fat products provided in a liquid pumpable form. This includes shortening, margarine, and other bread spreads that retain a relatively high solid fat content. The patented process involves cooling the fat composition to the alpha crystallization temperature and seeding it with matured crystals of the same fat composition. The product is then matured through stirring for approximately 20 hours. Remarkably, the resulting product can remain pumpable without further stirring for extended periods, such as five weeks or more.

Career Highlights

Wajda is associated with Van Den Bergh Foods Co., a division of Conopco, Inc. His work in this company has allowed him to apply his innovative ideas in a practical setting, contributing to the advancement of food products that are both functional and appealing to consumers.

Collaborations

Some of Wajda's coworkers include Janos Bodor and Girish N Desai. Their collaboration in the field of food technology has likely fostered an environment of innovation and creativity, leading to the development of new products and processes.

Conclusion

Thomas Wajda's contributions to the field of pumpable oleaginous compositions highlight his role as an innovator in food technology. His patent demonstrates a significant advancement in the usability of fat products, showcasing his expertise and dedication to improving food formulations.