Location History:
- Paris, FR (1988 - 1989)
- Fraisses, FR (1989)
Company Filing History:
Years Active: 1988-1989
Title: Christian Mange: Innovator in Food Processing Technology
Introduction
Christian Mange is a notable inventor based in Paris, France, recognized for his contributions to food processing technology. With a total of three patents to his name, Mange has developed innovative solutions that enhance the efficiency and quality of food production processes.
Latest Patents
One of Mange's latest patents is an "Apparatus for extracting fat from an animal material." This invention involves a process and apparatus designed to continuously melt and extract fat from animal materials. The apparatus features a single housing in the form of an elongate sleeve, equipped with heating means in the melting zone and filtering walls in the extraction zone. This design allows for the effective passage of melted fat through two overlapping conveyor screws driven in rotation.
Another significant patent is the "Process for preparing almond paste." This process utilizes whole almonds and involves a continuous sequence of stages that include cooking-extrusion within a screw conveyor. The conveyor has multiple regions with threads of different pitch, and the temperatures are meticulously controlled at each stage to facilitate physical transformations and produce a Maillard reaction during part of the process.
Career Highlights
Christian Mange has made substantial contributions to the field of food technology through his innovative patents. His work has significantly impacted the efficiency of food processing, particularly in the extraction of fats and the preparation of almond paste.
Collaborations
Mange has collaborated with notable colleagues, including Jean-Yves Toze and Georges-Aloin Allard, who have contributed to his projects and innovations in the food processing sector.
Conclusion
Christian Mange stands out as a pioneering inventor in the food processing industry, with patents that reflect his commitment to innovation and efficiency. His work continues to influence the way food products are processed and prepared, showcasing the importance of technological advancements in this field.