Christel Webering

Title: Christel Webering: Innovator in Frozen Confection Coatings

Introduction

Christel Webering is a notable inventor based in York, Yorkshire, GB. He has made significant contributions to the field of food technology, particularly in the development of innovative coatings for frozen confections. With a total of 2 patents to his name, Webering's work has garnered attention for its practical applications in the food industry.

Latest Patents

Webering's latest patents include a low saturated fat dipping coating for frozen confection. This invention relates to a dipping or enrobing coating composition designed specifically for coating frozen confections. The composition comprises a unique blend of ingredients, expressed in weight percentage based on the total weight of the coating. Another significant patent involves a composition for coating frozen confectionery, which includes 10 to 50 wt. % dry glucose syrup with a Dextrose Equivalent (DE) below 40. This composition also features a total amount of mono and di-saccharides below 10 wt. %, a water activity below 1.0, and 35 to 70 wt. % fat. The invention further details a process for manufacturing this innovative coating.

Career Highlights

Christel Webering is currently associated with Société des Produits Nestlé S.A., a leading company in the food and beverage industry. His work at Nestlé has allowed him to focus on developing healthier options for consumers, particularly in the realm of frozen desserts.

Collaborations

Webering has collaborated with talented individuals such as Shantha Nalur Chandrasekaran and Olga Smirnova, who have contributed to his projects and innovations in the field.

Conclusion

Christel Webering's contributions to the food technology sector, particularly in the area of frozen confection coatings, highlight his innovative spirit and dedication to improving food products. His patents reflect a commitment to creating healthier and more appealing options for consumers.