Barbara Schmidt

Title: Barbara Schmidt: Innovator in Chicory Extracts

Introduction

Barbara Schmidt is a notable inventor based in Somerset, NJ (US). She has made significant contributions to the field of food science, particularly in the extraction of valuable compounds from chicory. Her innovative methods have the potential to enhance the nutritional profile of various products.

Latest Patents

Barbara Schmidt holds 1 patent for a method of preparing a chicory extract enriched with sesquiterpene lactones. This method involves an initial extraction of chicory in a polar solvent, such as methanol or ethanol, at ambient temperature to create an alcoholic extract. The process continues with defatting the alcoholic extract using a non-polar solvent, preferably hexane or n-heptane. A second extraction is then performed with a solvent that is more polar than the defatting solvent and less polar than the initial extraction solvent. This results in a sesquiterpene lactones enriched extract, ideally containing at least 60% sesquiterpene lactones.

Career Highlights

Barbara Schmidt is affiliated with Rutgers, The State University of New Jersey, where she conducts her research and development. Her work has been instrumental in advancing the understanding of chicory extracts and their applications in various industries.

Collaborations

Barbara has collaborated with notable colleagues such as Nebojsa Ilic and Ilya Raskin. Their combined expertise has contributed to the success of her innovative projects.

Conclusion

Barbara Schmidt's contributions to the field of chicory extract preparation highlight her role as an innovator in food science. Her patented methods pave the way for enhanced nutritional products and demonstrate the importance of research in developing new extraction techniques.