Company Filing History:
Years Active: 1983-1988
Title: Innovations by Adrianus H Van Gennip
Introduction
Adrianus H Van Gennip is a notable inventor based in Boxtel, Netherlands. He has made significant contributions to the food industry, particularly in the manufacturing of cheese and cream products. With a total of two patents to his name, his work reflects a commitment to enhancing food processing techniques.
Latest Patents
One of his latest patents is titled "Process for the manufacturing of cheese and cheeselike products." This innovative process involves using a warm emulsion that contains water, fat, milk protein, and optionally other ingredients. The emulsion is well mixed, pasteurized, cooled, stiffened, and formed into shaped pieces. A key aspect of this invention is the use of soluble protein, specifically paracaseinate, which is treated with calcium ions to enhance the final product.
Another significant patent is "Process for preparing whipping cream and whipping cream products." This process focuses on creating instantly whippable whipping cream with an increased content of surfactants. It involves separating butter fat and lactic acid from milk and preparing a surfactant from lactic acid esters of monoglycerides. The surfactants are then mixed with butter fat and emulsified in a solution containing milk protein and milk sugar.
Career Highlights
Adrianus H Van Gennip has been associated with DMV Campina B.V., where he has applied his expertise in food technology. His innovative approaches have contributed to advancements in dairy product manufacturing, showcasing his dedication to improving food quality and processing efficiency.
Collaborations
He has worked alongside notable colleagues such as Carolus G Van Der Sommen and Johannes Van Pijkeren. Their collaborative efforts have likely fostered a creative environment that encourages innovation in their field.
Conclusion
Adrianus H Van Gennip's contributions to the dairy industry through his patents demonstrate his innovative spirit and commitment to enhancing food processing techniques. His work continues to influence the manufacturing of cheese and cream products, making a lasting impact on the industry.