Aleksandar Pajic

Title: Innovations by Aleksandar Pajic in Food Technology

Introduction

Aleksandar Pajic is a notable inventor based in Quakenbrueck, Germany. He has made significant contributions to the field of food technology, particularly in the encapsulation of food additives. With a total of 2 patents to his name, Pajic's work focuses on enhancing the quality and functionality of food ingredients.

Latest Patents

Pajic's latest patents include innovative processes for encapsulating both solid and liquid additives for foodstuffs. The first patent describes a method for producing a fat-encapsulated ingredient. In this process, a fat with a melting point of at least 50° C is metered into an extruder. The fat is heated during the rotation of at least one screw, and at least one ingredient is added to create a flowable mixture. This mixture is then cooled in a downstream section of the extruder barrel before being discharged through an extruder die and subsequently comminuted.

The second patent focuses on the encapsulation of natural follistatin. This process involves metering fat with a melting point of at least 40° C into an extruder, heating the fat, and then adding follistatin to produce a flowable mixture. Similar to the first patent, this mixture is cooled, discharged through an extruder die, and comminuted after discharge.

Career Highlights

Aleksandar Pajic is currently associated with the Deutsches Institut für Lebensmitteltechnik e.V., where he continues to innovate in the field of food technology. His work is characterized by a commitment to improving food quality and safety through advanced encapsulation techniques.

Collaborations

Pajic collaborates with talented professionals in his field, including Volker Lammers and Carolin Bommes. Their combined expertise contributes to the advancement of food technology and the development of new solutions for the industry.

Conclusion

Aleksandar Pajic's contributions to food technology through his innovative patents demonstrate his dedication to enhancing food quality and functionality. His work continues to influence the industry positively.