This inventor holds 1 USPTO granted patent. Top assignee: Syram Belgium Nv. Active years: 2010.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 2010
Title: Bart Moyson: Innovator in Starch Hydrolysate Technology
Introduction
Bart Moyson is a notable inventor based in Aalst, Belgium. He has made significant contributions to the field of food technology, particularly in the development of starch hydrolysate products. His innovative approach has led to the creation of a unique product that enhances the quality and functionality of starch-based ingredients.
Latest Patents
Moyson holds a patent for a "Spray-dried starch hydrolysate agglomerate product and method for preparing a spray-dried starch hydrolysate agglomerate product." This invention features a spray-dried starch hydrolysate agglomerate product with a dextrose equivalent between 5 and 35. The product boasts a moisture content of less than 6% by weight, an unpacked bulk density ranging from 0.4 to 0.6 g/cm, and compressibility of less than 10%. The particle sizes are carefully controlled, with less than 5% by weight being greater than 500 microns and less than 5% by weight being less than 53 microns. The average particle size falls between 150-250 microns, ensuring mechanical stability of over 95%. The product also features a static angle of repose of less than 45 degrees and a dissolution speed of less than 180 seconds. The method involves spraying a starch hydrolysate solution onto a solid powder material using one or more two-fluid nozzles, which atomizes the liquid material.
Career Highlights
Moyson is currently employed at Syram Belgium NV, where he continues to innovate and develop new products. His work has positioned him as a key player in the food technology sector, particularly in the area of starch hydrolysates.
Collaborations
Moyson collaborates with talented coworkers, including Amale Nezzal and Helena Vanhoutte, who contribute to the innovative environment at Syram Belgium NV.
Conclusion
Bart Moyson's contributions to starch hydrolysate technology exemplify the impact of innovation in the food industry. His patented product and method reflect a commitment to enhancing food quality and functionality.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile