Company Filing History:
Years Active: 1990-2000
Title: **Innovative Contributions of Bun Sam Lim: Crystallizing Aspartame**
Introduction
Bun Sam Lim, an inventive mind based in Seoul, South Korea, holds an impressive portfolio with 8 patents to his name. His groundbreaking work primarily revolves around the crystallization processes of aspartame, a widely used artificial sweetener.
Latest Patents
Two of his notable patents focus on the crystallization of alpha-L-aspartyl-L-phenylalanine methyl ester, commonly known as aspartame. The first patent discloses a method where an aspartame solution is sprayed into droplets, which then descend while being cooled by a cold airflow. This innovative cooling technique allows the aspartame to crystallize efficiently, resulting in a slurry that includes both the crystals and remaining solution for subsequent processing. The associated crystallizer features an atomizer for effective solution spraying and a system for cooling.
The second patent enhances this process by introducing a cooling method that employs a heat exchanger, which facilitates a uniform cooling effect. This method ensures a small and constant temperature difference, leading to the formation of coarse and uniform aspartame crystals. Additionally, the aspartame solution is stirred forcefully, preventing re-dissolution or breakdown of the formed crystals, which is crucial in avoiding scale formation on surfaces.
Career Highlights
Bun Sam Lim's career includes significant tenures at esteemed companies like Miwon Co., Ltd. and Daesang Corporation. His innovative approaches and commitment to enhancing crystallization processes mark him as a pivotal figure in the realm of sweetener production.
Collaborations
Throughout his career, Bun has collaborated with talented individuals such as Min S Han and Sae Bae Lee. These partnerships have contributed to advancing research and development in crystallization techniques, showcasing the importance of teamwork in innovation.
Conclusion
Bun Sam Lim's contributions to the field of food science, particularly in the crystallization of aspartame, demonstrate his ingenuity and dedication to improving industrial processes. With a solid foundation of patents and valuable collaborations, he continues to influence the sector, paving the way for future innovations in sweetener production.