Title: Bart Moyson: Innovator in Spray-Dried Starch Hydrolysate Technology
Introduction
Bart Moyson is a notable inventor based in Belgium, recognized for his contributions to the field of food technology. He has developed innovative methods and products that enhance the efficiency and quality of starch hydrolysate applications. His work is particularly significant in the food industry, where the properties of starch play a crucial role in product formulation.
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 describes a spray-dried starch hydrolysate agglomerate product characterized by a dextrose equivalent (DE) between 5 and 35, a moisture content of less than 6% by weight, and a bulk density ranging from 0.4 to 0.6 g/cm³. The product also features a compressibility of less than 10%, a particle size distribution with less than 5% by weight larger than 500 microns, and an average particle size between 150 and 250 microns. The method for preparing this product involves a spray-drying tower where a starch hydrolysate solution is atomized using steam.
Career Highlights
Moyson is currently employed at Syral Belgium NV, where he continues to innovate in the field of starch processing. His work has contributed to advancements in the production of starch hydrolysates, which are essential in various food applications. Despite having no patents attributed to him, his research and development efforts have made a significant impact on the industry.
Collaborations
Moyson collaborates with talented colleagues such as Helena Vanhoutte and Amale Nezzal, who contribute to the innovative environment at Syral Belgium NV. Their combined expertise fosters a culture of creativity and problem-solving, leading to the development of cutting-edge technologies in food processing.
Conclusion
Bart Moyson is a key figure in the innovation of spray-dried starch hydrolysate technology. His contributions to the field, particularly through his patented methods, highlight the importance of research and development in enhancing food product quality. His ongoing work at Syral Belgium NV continues to shape the future of food technology.