Eckhard Flöter

Title: The Innovative Contributions of Eckhard Flöter

Introduction

Eckhard Flöter is a notable inventor based in Kleinmachnow, Germany. He has made significant contributions to the field of food technology, particularly in the development of emulsions and dairy alternatives. With a total of 2 patents to his name, Flöter's work showcases his commitment to innovation in the food industry.

Latest Patents

Flöter's latest patents include an edible water-in-oil emulsion and a process for preparing such emulsion. This invention relates to a unique formulation that comprises a fat-phase with specific hardstock components, allowing for the stabilization of water-phase droplets. The emulsion is designed to enhance the texture and stability of food products. Another significant patent is for a dairy cream alternative, which is a fermented food product that is spoonable and non-liquid at a temperature of 5 degrees Celsius. This product contains a high water content and is formulated to meet specific pH and fat requirements, showcasing Flöter's expertise in creating innovative food solutions.

Career Highlights

Throughout his career, Flöter has worked with prominent companies such as Upfield US Inc. and Upfield Europe B.V. His experience in these organizations has allowed him to refine his skills and contribute to the advancement of food technology.

Collaborations

Flöter has collaborated with notable professionals in the industry, including Jaimy Chantal Von Harras and Teunis De Man. These collaborations have further enriched his work and expanded the impact of his inventions.

Conclusion

Eckhard Flöter's innovative contributions to food technology, particularly through his patents, highlight his role as a significant inventor in the industry. His work continues to influence the development of new food products and formulations.