Company Filing History:
Years Active: 1999
Title: The Innovative Contributions of Erik Luddecke
Introduction: Erik Luddecke, based in Mutterstadt, Germany, is an accomplished inventor with a remarkable portfolio of three patents. His work has notably advanced the field of carotenoid preparations, reflecting his dedication to innovation in nutritional science and food technology.
Latest Patents: Luddecke's latest patents focus on the production of carotenoid preparations in the form of cold-water-dispersible powders. One significant patent outlines a technique for creating finely dispersed carotenoid and retinoid suspensions. This process involves dissolving the compounds in a volatile, water-miscible organic solvent at temperatures between 50 to 250 degrees Celsius, often under elevated pressure for less than ten seconds. The solution is then mixed with an aqueous medium ranging from 0 to 90 degrees Celsius, all conducted without a protective colloid, while employing at least one physiologically tolerated emulsifier.
Career Highlights: Throughout his career, Erik Luddecke has made significant contributions to the chemical industry, particularly during his tenure at BASF Aktiengesellschaft. His innovative work in the production of carotenoids has not only benefited the company but also the broader scientific community engaged in food and health research.
Collaborations: Luddecke has collaborated with prominent colleagues, including Helmut Auweter and Heribert Bohn, whose shared expertise in the field has likely contributed to the innovative nature of his patented technologies. These collaborations highlight the importance of teamwork in driving forward advancements in invention.
Conclusion: Erik Luddecke’s inventive spirit continues to influence the field of carotenoid preparations. With three patents to his name and a career marked by significant collaborations, he remains a vital contributor to research and development within his industry. His work exemplifies the essence of innovation, paving the way for future advancements in nutritional science.