Bo Allvin

Title: Bo Allvin - Innovator in Measuring Gluten Properties

Introduction

Bo Allvin is a notable inventor based in Vendelso, Sweden. He has made significant contributions to the field of food science, particularly in the measurement of gluten properties. His innovative approach has led to advancements in understanding the viscoelastic characteristics of gluten-containing substances.

Latest Patents

Bo Allvin holds a patent for a method of and apparatus for measuring viscous and elastic properties of a gluten-containing substance. This patent describes a process that involves bringing the gluten-containing substance into a powder form, adding a predetermined amount of aqueous liquid, and kneading the mixture to develop the viscoelastic character of the gluten. The method further includes extracting viscoelastic gluten from the dough by rinsing it with the liquid.

Career Highlights

Throughout his career, Bo Allvin has been associated with Perten Instruments Inc., a company known for its innovative solutions in food analysis. His work has contributed to the development of tools that enhance the understanding of gluten properties, which is crucial for various applications in the food industry.

Collaborations

Bo has collaborated with notable colleagues such as Robert C Funk and Jan Perten. These collaborations have fostered a productive environment for innovation and research in the field of food science.

Conclusion

Bo Allvin's contributions to the measurement of gluten properties exemplify the importance of innovation in food science. His patent and work at Perten Instruments Inc. highlight his role as a key figure in advancing our understanding of gluten's viscoelastic properties.