Elisabeth Cornelia Maria Bouwens

Title: Elisabeth Cornelia Maria Bouwens: Innovator in Food Technology

Introduction

Elisabeth Cornelia Maria Bouwens is a notable inventor based in Vlaardingen, Netherlands. She has made significant contributions to the field of food technology, particularly through her innovative patents. With a total of 2 patents, her work focuses on enhancing food products and their formulations.

Latest Patents

One of her latest inventions is a savoury concentrate. This invention provides a savoury concentrate that includes particulate anhydrous non-defibrillated cell wall material from parenchymal plant tissue and/or stem tissue of monocotyledon plants. This material is capable of forming an oil-retaining matrix within liquid oil, thereby minimizing oil exudation. Another significant patent is a water-in-oil emulsion, which comprises 30-90 wt. % of a structured continuous fat phase and 10-70 wt. % of a dispersed aqueous phase. The incorporation of the aforementioned particulate cell wall material in the fat phase of the water-in-oil emulsion allows for a reduction in the amount of high melting (hard stock) fat required in the production of the emulsion.

Career Highlights

Elisabeth has worked with prominent companies in the industry, including Conopco, Inc. and Unilever IP Holdings B.V. Her experience in these organizations has contributed to her expertise in food technology and innovation.

Collaborations

Throughout her career, Elisabeth has collaborated with notable colleagues such as Leonardus Marcus Flendrig and Hendrikus Theodorus W M Van Der Hijden. These collaborations have further enriched her work and contributions to the field.

Conclusion

Elisabeth Cornelia Maria Bouwens is a distinguished inventor whose work in food technology has led to innovative solutions in product formulation. Her patents reflect her commitment to enhancing food products and her impact on the industry is noteworthy.