Abraham Leenhouts

Title: Innovations by Abraham Leenhouts

Introduction

Abraham Leenhouts is a notable inventor based in Vlaardingen, Netherlands. He has made significant contributions to the field of food technology, particularly in the development of emulsions and fat slurries. With a total of three patents to his name, Leenhouts has demonstrated a commitment to innovation in his field.

Latest Patents

One of Leenhouts' latest patents is a process for the manufacture of edible water-in-oil emulsions. This invention involves a detailed method that includes the use of liquid oil, fat powder, and lecithin to create stable emulsions with reduced batch-to-batch variation. Another significant patent is a process for preparing fat slurries, which involves combining melted hardstock fat with cold liquid oil to create an edible fat slurry. This process also facilitates the transformation of the slurry into an oil-continuous emulsion.

Career Highlights

Throughout his career, Abraham Leenhouts has worked with prominent companies in the food industry, including Upfield Europe B.V. and Unilever BCS Limited. His experience in these organizations has allowed him to refine his skills and contribute to innovative food processing techniques.

Collaborations

Leenhouts has collaborated with notable colleagues such as Kai Grebenkämper and Cornelis Johannes Kroon. These partnerships have likely enhanced his research and development efforts in the field of emulsions and food technology.

Conclusion

Abraham Leenhouts is a distinguished inventor whose work in the development of emulsions and fat slurries has made a significant impact in the food industry. His innovative processes continue to contribute to advancements in food technology.