Location History:
- Le Mont S/Lausanne, CH (2012)
- Le Mont-sur-lausanne, CH (2014)
Company Filing History:
Years Active: 2012-2014
Title: Dac Thang Ho: Innovator in Food Technology
Introduction
Dac Thang Ho is a notable inventor based in Le Mont-sur-Lausanne, Switzerland. He has made significant contributions to the field of food technology, particularly in the development of natural taste enhancers and innovative frozen desserts. With a total of two patents to his name, Ho is recognized for his inventive spirit and dedication to enhancing food quality.
Latest Patents
Dac Thang Ho's latest patents include a "Natural taste enhancing savoury base and a process for its preparation." This invention features a taste-enhancing savoury base that comprises between 8 to 80% of naturally derived compounds, including glutamate, IMP, and GMP. Additionally, it incorporates naturally food-derived compounds such as organic acids, amino acids, peptides, and aroma compounds. The base is produced through prokaryotic fermentation using specific bacteria and is notable for not being purified by crystallization or chromatographic methods. His second patent, "Fermented frozen dessert," relates to frozen desserts that can be free of additives. This invention includes a process for manufacturing such desserts by fermenting milk proteins with microorganisms, which yield hetero-exopolysaccharides, thus eliminating the need for thickeners or stabilizers.
Career Highlights
Dac Thang Ho is currently employed at Nestec S.A., where he continues to innovate in the food technology sector. His work focuses on creating healthier and more natural food products that cater to modern consumer demands.
Collaborations
Throughout his career, Dac Thang Ho has collaborated with talented professionals, including Christelle Schaffer-Lequart and Steffen Dose. These collaborations have contributed to the advancement of his research and the successful development of his patents.
Conclusion
Dac Thang Ho is a pioneering inventor whose work in food technology has led to significant advancements in natural taste enhancement and additive-free frozen desserts. His contributions are shaping the future of food innovation and improving the quality of food products available to consumers.