Company Filing History:
1 out of 832,961 Years Active: 1983
Title: **The Innovative Work of Ernst Hoehn in High Fructose Syrup Production**
Introduction
Ernst Hoehn, based in Winnipeg, Manitoba, CA, is an accomplished inventor known for his significant contribution to the field of food processing. With a unique patent to his name, Hoehn has made strides in the extraction and production of high fructose syrup from inulin-rich sources.
Latest Patents
Hoehn's sole patent focuses on the production of high fructose syrup from Jerusalem artichoke tubers and other naturally-occurring inulin-containing materials. This innovative process involves several steps, including the extraction of inulin with water, ultrafiltration to eliminate low molecular weight nitrogenous species and minerals, enzymatic hydrolysis to convert inulin to fructose and glucose, and the separation of reducing sugars. The resulting syrup is characterized by its high content of reducing sugars, primarily fructose and glucose, and offers a more affordable and simpler production method than traditional fructose corn syrup.
Career Highlights
Throughout his career, Hoehn has demonstrated expertise in food technology and innovation. His work has not only contributed to enhancing syrup production but also emphasizes sustainability by utilizing natural sources like Jerusalem artichoke tubers for high fructose syrup, which can be blended with other syrups for commercial use.
Collaborations
Hoehn has collaborated with notable colleagues, including Curtis J McKay and E Donald Murray. These partnerships have likely enriched the research and development process, leading to advancements in food processing technologies and patentable innovations in the industry.
Conclusion
Ernst Hoehn's contributions to the food industry through his inventive processes for high fructose syrup production represent a significant innovation in the field. His patent stands as a testament to his ingenuity and the collaborative efforts with his coworkers, paving the way for more efficient and sustainable food processing methods.