Cornelis Frederik Andreae

Title: Cornelis Frederik Andreae: Innovator in Food Emulsions

Introduction

Cornelis Frederik Andreae is a notable inventor based in Maassluis, Netherlands. He has made significant contributions to the field of food technology, particularly in the development of food emulsions. With a total of 2 patents to his name, Andreae's work focuses on enhancing the quality and functionality of food products.

Latest Patents

Andreae's latest patents include innovative processes for creating sterile, packed food emulsions. One of his patents describes a process for making a sterile, packed food emulsion that is suitable for fully cooking a host food or adding to cooked food. This emulsion imparts a golden brown au gratin coating upon cooking and includes water, 10-65 wt % edible fat, 0.05-10.00 wt % caseinate, and 0.1-10.0 wt % browning agent. The emulsion has a pH of at least 5.0 and further includes at least 0.5 ppm lysophospholipoprotein as an emulsifier. Another patent focuses on a high-temperature cooking sauce that shares similar characteristics and applications.

Career Highlights

Throughout his career, Andreae has worked with prominent companies in the food industry, including Van Den Bergh Foods Co. and its division, Conopco, Inc. His experience in these organizations has allowed him to refine his expertise in food emulsions and contribute to advancements in food technology.

Collaborations

Andreae has collaborated with several professionals in his field, including Philip Edward Dazo and Gerardus Anthonius Matthijssen. These collaborations have likely enriched his work and led to innovative solutions in food emulsions.

Conclusion

Cornelis Frederik Andreae's contributions to food technology through his patents and career experiences highlight his role as an innovator in the field. His work continues to influence the development of food emulsions that enhance culinary experiences.