Ben Alexandre

Title: Ben Alexandre: Innovator in Gel-Based Dessert Systems

Introduction

Ben Alexandre is a notable inventor based in Eppegem, Belgium. He has made significant contributions to the field of food technology, particularly in the development of gel-based dessert systems. His innovative approach has led to advancements that not only enhance the quality of desserts but also promote healthier eating options.

Latest Patents

Ben Alexandre holds a patent for "Citrus pulp fiber systems and gel-based dessert systems." This patent focuses on gel-based dessert systems, such as pudding systems, which incorporate an edible lipid and citrus pulp fiber. The process involves homogenizing a mixture that includes citrus pulp fiber, an edible lipid, and water to create a homogenized product. This product is then dried to form a dry blend system. The resulting dry blend can replace traditional shortenings in puddings, effectively reducing trans and saturated fats while maintaining or improving the rheology and stability of the dessert.

Career Highlights

Throughout his career, Ben has worked with Cargill Inc., a leading global food corporation. His role at Cargill has allowed him to apply his innovative ideas in a practical setting, contributing to the company's mission of providing sustainable and nutritious food solutions.

Collaborations

Ben has collaborated with talented coworkers, including Catharina Hillagonda Homsma and Linsen Liu. These partnerships have fostered a creative environment that encourages the exchange of ideas and the development of groundbreaking food technologies.

Conclusion

Ben Alexandre's work in gel-based dessert systems exemplifies the intersection of innovation and health in the food industry. His contributions are paving the way for healthier dessert options that do not compromise on taste or quality.