Annika Korhonen

Title: Annika Korhonen: Innovator in Grain Processing Technology

Introduction

Annika Korhonen is a notable inventor based in Turku, Finland. She has made significant contributions to the field of food technology, particularly in the processing of grain flour. Her innovative approach has led to advancements that benefit the food industry.

Latest Patents

Annika holds a patent for a process that fractionates grain flour into components of food quality. This invention focuses on separating the remaining fraction of grain flour after the main starch and gluten have been extracted. The process results in two valuable products: one primarily consisting of albumin-globulin-type proteins and the other being a syrupy product rich in sugars derived from hydrolyzed small-particle starch. The method involves heating a homogenous slurry at a temperature of at least 120°C and treating it with alpha-amylase and beta-glucanase at a maximum temperature of 90°C. The resulting protein precipitate is then separated, washed, and dried, while the clear fraction is sugared using amyloglucosidase.

Career Highlights

Annika Korhonen is associated with Oy Vehna Ab, where she applies her expertise in food technology. Her work has been instrumental in developing processes that enhance the quality and usability of grain products.

Collaborations

Annika has collaborated with notable colleagues, including Marja-Leena Sarkki and Martti Soderstrom. These partnerships have contributed to her innovative work in the field.

Conclusion

Annika Korhonen's contributions to grain processing technology exemplify her commitment to innovation in the food industry. Her patented process not only enhances the quality of food products but also showcases her expertise as an inventor.