Vlaardingen, Netherlands

Cornelis Sjouke Stellema



 

Average Co-Inventor Count = 3.4

ph-index = 3

Forward Citations = 43(Granted Patents)


Company Filing History:


Years Active: 2002-2018

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4 patents (USPTO):Explore Patents

Title: Cornelis Sjouke Stellema: Innovator in Edible Fat Powders

Introduction

Cornelis Sjouke Stellema is a notable inventor based in Vlaardingen, Netherlands. He has made significant contributions to the field of food technology, particularly in the development of edible fat powders. With a total of 4 patents to his name, Stellema's work has had a considerable impact on the food industry.

Latest Patents

Stellema's latest patents include innovative formulations and processes for edible fat powders. One of his key inventions is an edible fat powder that comprises at least two natural fats, where the natural fat has a N10 of at least 10%. This co-crystallized fat powder is designed for use in preparing fat-containing emulsions. Another significant patent involves an edible W/O emulsion spread that features a continuous fat phase containing a natural structuring hardstock fat. This hardstock fat is characterized by containing at least 45 wt. % of SOS triglyceride, which can be sourced from plants belonging to the genus Allanblackia or Pentadesma.

Career Highlights

Throughout his career, Stellema has worked with prominent companies in the food industry. He has been associated with Lipton, a division of Conopco, Inc., and Unilever Bcs Us, Inc. His experience in these organizations has allowed him to refine his expertise in food formulations and innovations.

Collaborations

Stellema has collaborated with notable professionals in his field, including Eckhard Floeter and Henricus Arnoldus Hendrickx. These collaborations have contributed to the advancement of his research and the successful development of his patents.

Conclusion

Cornelis Sjouke Stellema is a distinguished inventor whose work in edible fat powders has paved the way for new innovations in the food industry. His patents reflect a commitment to enhancing food technology and improving product formulations.

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