Caroline Ouwerx

Title: Caroline Ouwerx: Innovator in Chocolate Antioxidant Enhancement

Introduction

Caroline Ouwerx is a notable inventor based in Silly, Belgium. She has made significant contributions to the field of food technology, particularly in enhancing the antioxidant properties of chocolate. Her innovative methods have the potential to revolutionize chocolate processing and improve health benefits.

Latest Patents

Caroline Ouwerx holds a patent for a method to increase the antioxidant activity of chocolate. The patent describes a novel conching process that involves two main steps: a dry conching step performed at temperatures between 50°C and 70°C, followed by a wet conching step at temperatures ranging from 60°C to 110°C. This adapted conching process not only conserves but also enhances the antioxidant activity of chocolate, especially dark chocolate. The method aims to produce chocolates that are not only delicious but also beneficial for health.

Career Highlights

Throughout her career, Caroline has worked with prominent companies in the food industry, including Puratos Naamloze Vennootschap and Puratos NV. Her experience in these organizations has allowed her to apply her innovative ideas in practical settings, contributing to advancements in chocolate production.

Collaborations

Caroline has collaborated with talented individuals such as Bram Beheydt and Sonia Collin. These partnerships have fostered a creative environment that encourages the development of new ideas and technologies in the field of chocolate processing.

Conclusion

Caroline Ouwerx is a pioneering inventor whose work in enhancing the antioxidant activity of chocolate has significant implications for the food industry. Her innovative methods and collaborations highlight her commitment to improving chocolate quality and health benefits.