This inventor holds 3 USPTO granted patents and 5 published patent applications and 3 EPO patents. Top assignee: Chr. Hansen A/s. Active years: 2014-2020.
Location History:
- Hillerød, DK (2017)
- Hilleroed, DK (2014 - 2020)
Company Filing History:
Years Active: 2014-2020
Title: Innovations by Ditte Marie Folkenberg
Introduction
Ditte Marie Folkenberg is a notable inventor based in Hilleroed, Denmark. She has made significant contributions to the field of dairy product development, holding a total of 3 patents. Her work focuses on enhancing flavors and improving the stability of fermented milk products.
Latest Patents
One of her latest patents is related to a flavor-enhancing composition suitable for preparing dairy products. This invention includes at least one starter culture and a strain that imparts an enhanced creamy flavor without negatively affecting the rheology, fermentation time, or post-acidification of the dairy product. Additionally, she has developed processes for preparing low-fat yogurt or cheese with a high content of diacetyl.
Another significant patent involves lactic acid bacteria for yogurt. This invention outlines a method for obtaining a lactic acid bacteria strain that exhibits high mechanical shear resistance in the products fermented with it. The improved stability of the texture can be measured by reduced sedimentation in drinking yogurt applications and reduced syneresis in set-type yogurt applications. This patent also includes methods for preparing fermented milk products using these lactic acid bacteria strains.
Career Highlights
Ditte Marie Folkenberg is currently associated with Chr. Hansen A/S, a leading company in the field of bioscience. Her work at the company has been instrumental in advancing dairy product innovations.
Collaborations
Ditte has collaborated with notable coworkers, including Luciana Jimenez and Gunnar Oeregaard. Their combined expertise contributes to the innovative projects at Chr. Hansen A/S.
Conclusion
Ditte Marie Folkenberg's contributions to dairy product innovation through her patents demonstrate her commitment to enhancing food quality and stability. Her work continues to influence the industry positively.