Company Filing History:
4 out of 1,159 
1 out of 2,355 
Years Active: 2002-2023
Title: Inventor Spotlight: Bernard Paul Binks
Introduction
Bernard Paul Binks is a prominent inventor based in East Yorkshire, GB, who has made significant contributions to the fields of foams and aerated confectionery materials. With a total of five patents to his name, Binks has demonstrated a strong commitment to innovation and food technology.
Latest Patents
Among his latest inventions, Binks has developed a patented process for creating a lipid-based foam. This innovative foam features a continuous lipid phase and a porosity that ranges from 1% to 80%. At specific temperatures, this foam composition includes gas bubbles with a considerable surface area occupied by triglyceride crystals. Additionally, Binks has pioneered an aerated fat-based confectionery material, which also contains a continuous lipid phase and similar porosity characteristics. This confectionery material features gas bubbles that are likewise comprised of glyceride crystals, which may include monoglycerides, diglycerides, triglycerides, and their respective esters.
Career Highlights
As part of his successful career, Binks has held positions at well-known companies such as Nestlé S.A. and SC Johnson & Son, Inc. His experiences in these organizations have undoubtedly contributed to his expertise and the innovative nature of his patented inventions.
Collaborations
Throughout his career, Binks has collaborated with esteemed colleagues, including Zeynel Deniz Gunes and Helen Chisholm. Working with such talented individuals has likely facilitated valuable insights and advancements in his inventions.
Conclusion
Bernard Paul Binks stands out as a dedicated inventor in the domain of foams and confectionery technology. With his impressive patent portfolio and collaborative spirit, Binks continues to push the boundaries of innovation in his field. His ongoing contributions are sure to inspire future developments in food technology and beyond.