This inventor holds 1 USPTO granted patent. Top assignee: Blohorn, S.a.. Active years: 1982.
Company Filing History:
Years Active: 1982
Title: The Innovative Contributions of David J. Pairaud in Cocoa Butter Substitutes
Introduction
David J. Pairaud, an inventive mind from Abidjan, Côte d'Ivoire, has made significant strides in the field of food technology, particularly in the preparation of cocoa butter substitutes. With a focus on enhancing the properties of fat used in food products, Pairaud holds a patent that showcases his innovative approach to addressing industry needs.
Latest Patents
Pairaud's notable patent, titled "Method of Preparing a Cocoa Butter Substitute," presents a unique method that involves the strategic combination and fractionation of various fats. Specifically, this method includes preparing a fat A that comprises over 40% by weight of C16 and C18 fatty acids sourced from shea butter, mango kernel fat, Borneo tallow, sal, kokum, and mahua. This fat is then mixed with palm oil and subjected to fractionation in a solvent medium, wherein the mixture comprises 35 to 45 parts of fat A and 65 to 55 parts by weight of a palm oil fraction B that contains more than 50% triglycerides of the palmitic-oleic-palmitine (POP) type while maintaining less than 1% of trisaturated triglycerides.
Career Highlights
David J. Pairaud is affiliated with Blohorn S.A., a company well-regarded in the industry for its commitment to innovation in food processing technologies. His work has not only advanced the understanding of cocoa butter substitutes but has also paved the way for more sustainable and health-conscious food products.
Collaborations
Throughout his career, Pairaud has collaborated closely with esteemed colleagues such as Sandro Musso and Catherine Bouvron (née Ferrenbach). These collaborations have allowed for a synergistic exchange of ideas and expertise, contributing to the successful development of his innovative patent.
Conclusion
David J. Pairaud's contributions to the food technology sector exemplify the impact that dedicated inventors can have on enhancing global food solutions. His patent for a cocoa butter substitute demonstrates not only his ingenuity but also the potential for innovative methods to address modern dietary needs.