Location History:
- St-Cierges, CH (1998)
- Hagenbuchzh, CH (2000)
- Hagenbuch, CH (2005)
Company Filing History:
Years Active: 1998-2005
Title: Innovations by Daniel Jaeger: Exploring Unique Flavorant Patents
Introduction
Daniel Jaeger, an inventive mind based in Hagenbuch, Switzerland, has made significant contributions to the field of flavorant development. With two patents to his name, he has focused on innovative methods of creating flavorants that enhance food experiences. His work reflects a blend of creativity and scientific expertise, paving the way for advancements in food science.
Latest Patents
Daniel's most recent inventions include two notable patents. The first patent details a flavorant prepared from Trigonela foenum-graecum seeds. This involves a sophisticated process of hydrolyzing seed material with enzymes, followed by heat treatment to inactivate these enzymes. The method also includes centrifuging the hydrolyzate to separate the liquid phase, which can be further concentrated and dried, showing Daniel's dedication to developing unique and valuable flavor components from natural sources.
The second patent focuses on the preparation of thiols using food-acceptable microorganisms. In this innovative approach, a cysteine S-complex is bio-converted using yeasts or filamentous fungi. This process results in the production of thiol compounds, showcasing Daniel's commitment to advancing the field of flavor science through sustainable and acceptable means.
Career Highlights
Daniel's professional journey is closely associated with Nestec S.A., where he leverages his expertise in food technology to drive progress in flavorants and food enhancement innovations. His two patents reflect his deep understanding of both the scientific and practical aspects of flavor formation.
Collaborations
Throughout his career, Daniel has collaborated with talented colleagues including Imre Blank and Beat Denis Zurbriggen. These partnerships highlight the importance of teamwork in achieving remarkable innovations within the field of food technology.
Conclusion
Daniel Jaeger’s contributions to food science through his patents represent a valuable addition to flavor development methodologies. His work not only enhances food flavor but also exemplifies the intersection of innovation and practicality in the culinary world. As he continues his work at Nestec S.A., the future looks promising for further advancements in flavorant innovations.