Angela Magnus

Title: Angela Magnus - Innovator in Dairy Spread Technology

Introduction

Angela Magnus is a notable inventor based in Durach, Germany. She has made significant contributions to the food industry, particularly in the development of dairy products. Her innovative approach has led to the creation of a unique packed dairy spread that offers both functionality and appealing sensory properties.

Latest Patents

Angela Magnus holds 1 patent for her invention titled "Packed dairy spread and process of making." This invention provides a packed dairy spread that includes two inhomogeneously combined components. The spread contains 10-95 wt % of a component (A) that has a coagulated casein network, a pH of 4.3-5.3, and a Stevens value at 5°C of 150-700 g. This component contains casein and water in a weight ratio of 1:3 to 1:15. Additionally, the spread includes 5-90 wt % of a cream (B) that consists of 15-60 wt % of dispersed fat phase and 40-85 wt % continuous aqueous phase. The aqueous phase of cream (B) contains casein and water in a weight ratio of less than 1:15, with a Stevens value of 75-500 g at 5°C. This innovative spread can be used for spreading on bread or toast and boasts unusual and attractive organoleptic properties.

Career Highlights

Angela Magnus is currently employed at Lipton, a division of Conopco, Inc. Her work focuses on advancing dairy product formulations and enhancing their market appeal. Her dedication to innovation in food technology has positioned her as a key player in her field.

Collaborations

Angela has collaborated with notable colleagues such as Janos Bodor and Mettina Maria Koning. These partnerships have fostered a creative environment that encourages the development of new ideas and products in the dairy sector.

Conclusion

Angela Magnus is a pioneering inventor whose work in dairy spread technology exemplifies innovation in the food industry. Her contributions not only enhance product offerings but also improve consumer experiences.