Location History:
- Lausanne, CH (2002)
- Clarens, CH (2006 - 2022)
Company Filing History:
Years Active: 2002-2025
Title: Innovations by Axel Syrbe in Food and Beverage Products
Introduction
Axel Syrbe is a notable inventor based in Clarens, Switzerland. He has made significant contributions to the field of food and beverage technology, particularly in the area of protein aggregation. With a total of 5 patents, his work focuses on improving the texture and mouthfeel of food products.
Latest Patents
One of his latest patents is a method of producing a food or beverage product with free divalent cations protein aggregation. This invention aims to create a food or beverage product that includes aggregated proteins, specifically micellar casein and whey protein aggregates. The product is characterized by a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, and a casein to whey protein ratio of 90/10-60/40. Additionally, it contains a concentration of 3-8 mM free divalent cations, with agglomerates having a size of 5-50 microns mean diameter as measured by laser diffraction.
Another patent by Syrbe involves a method for producing a similar food or beverage product. This method includes providing an ingredient composition with micellar caseins and whey proteins, having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins. The process involves adding 3-25 mM divalent cations, homogenizing the mixture, and subsequently pasteurizing and stirring it at a temperature of 80°C-100°C for a period of 0.5-3 minutes. The resulting agglomerated proteins comprise caseins and beta-lactoglobulin from the whey proteins, with agglomerates also measuring 5-50 microns in size.
Career Highlights
Throughout his career, Axel Syrbe has worked with prominent companies in the food industry, including Nestec S.A. and Société des Produits Nestlé S.A. His experience in these organizations has contributed to his expertise in food technology and innovation.
Collaborations
Some of his notable coworkers include Christophe Joseph Etienne Schmitt and Lionel Jean Rene Bovetto. Their collaboration has likely fostered a creative environment for developing innovative food products.
Conclusion
Axel Syrbe's contributions to food and beverage technology through his patents demonstrate his commitment to
Inventor’s Patent Attorneys refers to legal professionals with specialized expertise in representing inventors throughout the patent process. These attorneys assist inventors in navigating the complexities of patent law, including filing patent applications, conducting patent searches, and protecting intellectual property rights. They play a crucial role in helping inventors secure patents for their innovative creations.