Company Filing History:
1 out of 156 
1 out of 51 Years Active: 1993-1999
Title: Bertus Marinus Van Bogegom: Innovator in Food Technology
Introduction
Bertus Marinus Van Bogegom is a notable inventor based in Vlaardingen, Netherlands. He has made significant contributions to the field of food technology, particularly in the development of innovative food dressings and protein dispersions. With a total of 2 patents, his work has had a meaningful impact on food product formulations.
Latest Patents
Van Bogegom's latest patents include a process for the preparation of water continuous emulsions, which contain 10 to 60 wt. % of dispersed oil. This emulsion incorporates protein derived from egg, milk, vegetables, or fruit, while avoiding substantial amounts of polysaccharide thickeners. The process involves several steps, including dispersing or dissolving the protein, mixing the aqueous and oil phases, homogenizing the emulsion, acidifying it to a pH of 3.5 to 4.5, and adding an aqueous electrolyte solution to enhance viscosity and texture. Another significant patent focuses on casein-containing dispersions mixed with denatured protein compounds, which can serve as fat replacers in various food products such as dressings, toppings, mayonnaises, frozen desserts, cheese products, and spreads.
Career Highlights
Throughout his career, Van Bogegom has worked with prominent companies in the food industry. He has been associated with Van Den Bergh Foods Co., a division of Conopco, Inc., and Thomas J. Lipton Co., also a division of Conopco, Inc. His experience in these organizations has allowed him to refine his expertise in food technology and innovation.
Collaborations
Some of his notable coworkers include Frederick William Cain and Maurizio Decio. Their collaboration has likely contributed to the advancement of food technology and the successful development of innovative products.
Conclusion
Bertus Marinus Van Bogegom is a distinguished inventor whose work in food technology has led to the creation of valuable patents. His contributions continue to influence the industry, showcasing the importance of innovation in food product development.