Anette Brunner

Title: Anette Brunner: Innovator in Food Science and Technology

Introduction

Anette Brunner, an accomplished inventor based in Roth, Germany, has made remarkable contributions to the fields of food science and technology. With two patents to her name, her innovations focus on developing novel foodstuffs and delivering health benefits through advanced formulations.

Latest Patents

One of Brunner's latest patents is for an α-Amylase-resistant starch used in the production of foodstuffs and medicaments. This invention emphasizes the use of resistant starch derived from water-insoluble linear α-1,4-D-glucans, which can be integrated into both food items and animal feed. Furthermore, Brunner has developed a method for preparing smooth-surface spherical microparticles, designed to be made entirely or partially with water-insoluble linear polysaccharides. This method involves dissolving polysaccharides in solvents, followed by the introduction of this solution into a precipitation agent, resulting in the formation of fine microparticles.

Career Highlights

Anette Brunner has worked with prominent companies such as Celanese Ventures GmbH and Südzucker Aktiengesellschaft Mannheim/Ochsenfurt. Her background in these leading organizations underscores her expertise and dedication to innovation within the industry.

Collaborations

Throughout her career, Brunner has collaborated with notable individuals such as Holger Bengs and Jürgen Grande. These partnerships have facilitated the exchange of ideas and the advancement of technology in food science.

Conclusion

Anette Brunner's contributions to the field of food science exemplify the impact of innovative thinking on health and nutrition. Through her patents and collaborative efforts, she continues to influence the development of functional food products and processes that benefit society.