Claude Capdepon

Title: Claude Capdepon: Innovator in Gummy Candy Technology

Introduction

Claude Capdepon is a notable inventor based in Neuville en Ferrain, France. He has made significant contributions to the food industry, particularly in the development of gelatin-based gummy candies. His innovative approach has led to the creation of a unique method for preparing these popular confections.

Latest Patents

Claude Capdepon holds a patent for a method and composition for the preparation of gelatin-based gummy candies. This invention describes a process where a liquid candy composition, consisting of gelatin, a bulking agent, and water, is cast in a mold and allowed to set. The resulting gummy candies are then removed from the mold. The composition includes 20 w/w % or less water, and the mold used is designed not to absorb water from the liquid candy composition. Additionally, at least a portion of the mold that contacts the liquid candy composition is resilient, ensuring the successful formation of the candies.

Career Highlights

Claude Capdepon is associated with Rousselot B.V., a company known for its expertise in gelatin and collagen-based products. His work at Rousselot has allowed him to focus on innovative solutions in the confectionery sector, enhancing the quality and production of gummy candies.

Collaborations

Throughout his career, Claude has collaborated with notable colleagues, including Ivo Jozef Georges Simonne Verheye and Paul Stevens. These collaborations have contributed to the advancement of techniques and methodologies in the field of food technology.

Conclusion

Claude Capdepon's contributions to the development of gelatin-based gummy candies highlight his innovative spirit and dedication to improving food technology. His patent reflects a significant advancement in candy preparation methods, showcasing his expertise and commitment to the industry.