David Thomas Benjamin Tomasoa

Title: Innovations by David Thomas Benjamin Tomasoa

Introduction

David Thomas Benjamin Tomasoa is an inventive mind based in Veendam, Netherlands. He has made significant contributions to the field of confectionery through his innovative patents. With a total of 2 patents, Tomasoa has focused on creating gelatin-free alternatives in the confectionery industry.

Latest Patents

Tomasoa's latest patents include "Gelatin-free aerated confectionery products and methods for preparing the same." This invention pertains to the manufacture of aerated confectionery products, such as marshmallow-type items. The product features a density of up to 0.5 g/cm and utilizes a foam structuring composition that includes native potato protein, gelling starch, and a highly branched starch (HBS). The HBS is treated with glycogen branching enzyme, achieving a molecular branching degree of at least 6%.

Another notable patent is "Chewy candy comprising a highly branched starch (HBS) and method for providing the same." This invention focuses on producing chewy candy that is essentially free of gelatin or other animal-derived ingredients. The gelling agent used in this candy is a highly branched starch, which also has a molecular branching degree of at least 6.5%.

Career Highlights

Throughout his career, Tomasoa has worked with prominent companies such as Coöperatie Avebe U.A. and Coöperatie Koninklijke Avebe U.A. His experience in these organizations has contributed to his expertise in food technology and innovation.

Collaborations

Tomasoa has collaborated with notable colleagues, including Wybren Bakker and Gertjan Klijnstra. Their combined efforts have further advanced the development of innovative confectionery products.

Conclusion

David Thomas Benjamin Tomasoa is a remarkable inventor whose work in gelatin-free confectionery products showcases his commitment to innovation. His patents reflect a dedication to creating healthier alternatives in the food industry.