Company Filing History:
4 out of 1,159 
1 out of 2,370 
1 out of 1 Years Active: 2014-2025
Title: Innovations by Eric Stanislas Kolodziejczyk
Introduction
Eric Stanislas Kolodziejczyk is a notable inventor based in Vevey, Switzerland. He has made significant contributions to the field of food and beverage product development. With a total of 6 patents to his name, Kolodziejczyk's work focuses on improving the texture and mouthfeel of food products through innovative methods.
Latest Patents
Kolodziejczyk's latest patents include a method of producing a food or beverage product with free divalent cations that leads to protein aggregation. This invention results in a food or beverage product that features aggregated proteins, including micellar casein and whey protein aggregates. The product is characterized by a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, and a casein to whey protein ratio of 90/10-60/40. Additionally, the product contains a concentration of 3-8 mM free divalent cations, with agglomerates measuring 5-50 microns in mean diameter as measured by laser diffraction.
Another patent by Kolodziejczyk describes a method for producing a food or beverage product that involves providing an ingredient composition with micellar caseins and whey proteins. This composition also has a pH of 6.1-7.1 and a protein concentration of 1-15 wt. %. The method includes adding 3-25 mM divalent cations, homogenizing the mixture, and then pasteurizing and stirring it at a temperature of 80°C-100°C for a period of 0.5-3 minutes. The resulting agglomerated proteins consist of caseins and beta-lactoglobulin from the whey proteins, with agglomerates also measuring 5-50 microns in size.
Career Highlights
Kolodziejczyk has worked with prominent companies in the food industry, including Société des Produits Nestlé S.A. and Nestec S.A. His experience in these organizations has allowed him to refine his expertise in food technology and product development.
Collaborations
Throughout his career, Kolodziejczyk has collaborated with notable professionals in the field, including Christophe Joseph Etienne Schmitt and Lionel Jean Rene Bovetto. These collaborations have contributed to the advancement of his