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For the Inventor, By the Inventor

Monheim, Germany

Christian Heine

This inventor holds 6 USPTO granted patents. Top assignee: Henkel Ag & Company, Kgaa. Active years: 1978-1987.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Christian Heine. Retrieved from https://idiyas.com/inventor/christian-heine

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

USPTO Granted Patents = 6

% Patents Active = 100.0

Average Co-Inventor Count = 2.5

ph-index = 5

Forward Citations = 40(Granted Patents)


Location History:

  • Monheim, Rhld., DE (1978)
  • Monheim, DE (1979 - 1987)

Company Filing History:

goldMedal6 out of 4,538 
 
Henkel Ag & Company, Kgaa
 patents

Years Active: 1978-1987

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6 patents (USPTO):Explore Patents
1. 4654220 - Parting oils for baked goods and method of preparation (1987-03-31),
2. 4605563 - Process for increasing the viscosity of oils (1986-08-12),
3. 4427707 - Method for the production of food additives with improved taste (1984-01-24),
4. 4315040 - Parting oil component for baked goods and parting oils (1982-02-09),
5. 4137334 - Process for preserving the freshness of fresh meat using acetylated (1979-01-30),
6. 4125608 - Appetite curbing preparation containing an alginate and a diphosphonic (1978-11-14),

Title: Christian Heine: Innovator in Food Technology

Introduction

Christian Heine is a notable inventor based in Monheim, Germany. He has made significant contributions to the field of food technology, particularly in the development of parting oils for baked goods. With a total of 6 patents to his name, Heine's work has had a substantial impact on the industry.

Latest Patents

His latest patents include innovative methods for enhancing the viscosity of oils used in food preparation. One of his key inventions involves a synergistic effect on the viscosity behavior of oils achieved by adding a combination of high-melting glycerides of saturated fatty acids and highly dispersed pyrogenic silica. This method allows for a distinct increase in viscosity with relatively small additions, making it highly effective for creating parting oils for baked goods.

Career Highlights

Christian Heine is currently employed at Henkel AG & Company, KGaA, where he continues to push the boundaries of food technology. His expertise in the formulation of oils has led to advancements that benefit both manufacturers and consumers alike.

Collaborations

Heine has collaborated with esteemed colleagues such as Reinhold Wust and Helmut Blum, contributing to a dynamic work environment that fosters innovation and creativity.

Conclusion

Christian Heine's contributions to food technology through his patents and collaborative efforts highlight his role as a key innovator in the industry. His work continues to influence the development of food products, ensuring quality and efficiency in food preparation.

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
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