Company Filing History:
Years Active: 2017-2023
Title: Christian Gilleladen: A Pioneer in Lactose Reduction and Ambient Storage Solutions
Introduction
Christian Gilleladen is a notable inventor based in Copenhagen, Denmark, recognized for his innovative contributions to the dairy industry. With a total of four patents to his name, Gilleladen has focused on developing products that cater to the growing demand for lactose-free and ambient storage foods.
Latest Patents
Among his latest inventions, Gilleladen has developed a fermented milk product with reduced lactose content. This acidified milk product has a pH between 3.0 and 5.0 and a lactose content of at least 1.5 mg/ml. It incorporates lactase that maintains its activity at a pH of 5.0 and at a temperature of 37°C, effectively improving lactose tolerance for consumers. Another key patent involves lactic acid bacteria for heat-treated food products that can be stored at ambient temperatures. This innovative process includes creating a food product with a pH of between 3.4 and 4.4, applying heat treatment, and aseptically adding specific strains of lactic acid bacteria. The resultant product is designed to retain its quality and viability for an extended period, providing a practical solution for food storage.
Career Highlights
Christian Gilleladen's work is anchored at Chr. Hansen A/S, a globally recognized company specializing in bioscience for the food, health, and agricultural sectors. His expertise in the development of lactose-reduced products and ambient storage solutions showcases his commitment to improving dairy products and enhancing consumer health.
Collaborations
Gilleladen collaborates closely with noteworthy peers, including Thomas Janzen and Soeren Ng Riis. Together, they contribute to the innovative climate at Chr. Hansen A/S, pushing the boundaries of conventional dairy applications and paving the way for new health-focused products.
Conclusion
Christian Gilleladen’s inventive spirit and dedication to lactose reduction and ambient storage solutions exemplify the impactful contributions of modern inventors in the food industry. His patents reflect a significant advancement in providing healthier options for consumers, while his collaborations with fellow researchers strengthen the pursuit of innovative food technologies.