Company Filing History:
Years Active: 2019
Title: **Ernst Knortzer: Innovator in Non-Edible Collagen Casings**
Introduction
Ernst Knortzer is an accomplished inventor based in Weinheim, Germany. With a singular patent to his name, he has made a significant contribution to the field of food technology through his innovative approach to collagen casings. His invention demonstrates a keen understanding of materials and their application within the food industry.
Latest Patents
The most notable patent of Ernst Knortzer is the "Stabilized longlife non-edible collagen casing ready-to-stuff." This invention uniquely addresses the need for collagen casings that do not require soaking in water or brine before stuffing, a major convenience for manufacturers. The patented method involves creating a casing that maintains a moisture content of 27% to 50% by weight and incorporates a salt amount of 2.5% to 30% by weight based on dry casing weight. The innovative use of organic acids in the salt composition adds an extra layer of stability, making the casings easier to handle and more shelf-stable.
Career Highlights
Ernst has established himself as a pivotal figure at Naturin GmbH & Co., where he applies his expertise in developing advanced materials for food processing. His work focuses not only on innovation but also on enhancing the efficiency of food production techniques. This blend of creativity and practical application marks his career as one important to the advancement of food-related technologies.
Collaborations
Throughout his career, Ernst has collaborated with notable coworkers such as Ion Iñaki Garcia Martinez and Jose Angel Arraras. These collaborations enrich the innovation landscape at Naturin GmbH & Co. and exemplify the importance of teamwork in bringing new ideas to fruition in the industry.
Conclusion
Ernst Knortzer stands out as a key innovator in the development of non-edible collagen casings. His patent not only simplifies the stuffing process but also enhances the usability of food casings in the industry. As he continues to work at Naturin GmbH & Co., his contributions may pave the way for future advancements in food technology and processing methods.