Location History:
- La Gorgue, FR (2001)
- Erquinghem Lys, FR (2006)
- Lambersart, FR (2013 - 2016)
Company Filing History:
7 out of 372 
1 out of 833,002 Years Active: 2001-2025
Title: **Innovative Contributions of Claude Quettier in Starch Modification**
Introduction
Claude Quettier, an accomplished inventor based in Lambersart, France, has made significant strides in the field of food technology. His work, particularly focused on methods for preparing heat-modified starch, has resulted in a total of eight patents. His innovative techniques not only enhance starch properties but also contribute to various industrial applications.
Latest Patents
Quettier's latest patents detail sophisticated processes for producing heat-modified starch. One patent outlines a comprehensive method that begins with the preparation of a starch milk, maintaining a solids content between 20% and 45% by weight, followed by the addition of an alkaline agent to achieve a desired conductivity. The process involves filtering the starch milk to recover a starch cake, which is then dried and introduced into a turboreactor where it undergoes continuous centrifugation. This method allows for the efficient production of heat-modified starch, showcasing Quettier's expertise and innovative approach to food science.
Another notable patent describes a slightly varied method for creating heat-modified starch with specific parameters. In this case, the starch milk prepared has a solids content between 30% and 40%, followed by a calculated treatment with an alkaline solution. The meticulous process ensures that the final dried starch has carefully monitored conductivity, which is crucial for its intended applications. This highlights Quettier's attention to detail as an inventor in his field.
Career Highlights
Throughout his career, Quettier has worked with reputable companies including Roquette Freres, where he likely honed his skills in food technology and patent innovation. His multiple patents underscore his impactful contributions to the industry, reflecting a steadfast dedication to enhancing food processing techniques via innovative methodologies.
Collaborations
Claude Quettier's path has also been enriched by his collaborations with notable colleagues such as Solène Bock and Philippe Lefevre. These partnerships have undoubtedly fostered a creative and productive environment, allowing for the exchange of ideas and further innovation in the field of starch modification.
Conclusion
In conclusion, Claude Quettier stands out as a prominent figure in the realm of food technology, particularly through his groundbreaking innovations in heat-modified starch production. As an inventor, his contributions have not only advanced industrial practices but also enriched our understanding of starch applications. With a total of eight patents to his name, Quettier's work continues to inspire future advancements in food science and innovation.