Fernando Gomes

Title: Innovations by Fernando Gomes in Chocolate Production

Introduction

Fernando Gomes is an accomplished inventor based in Sao Paulo, Brazil. He has made significant contributions to the field of food technology, particularly in the production of chocolate. His innovative approach focuses on improving the efficiency of fat-based mixtures, which is crucial for the chocolate manufacturing process.

Latest Patents

Gomes holds a patent for a method and device for liquefying a powdery fat-based product, specifically aimed at enhancing chocolate production. The invention relates to a method for lowering the viscosity of a fat-based mixture that comprises solids and fat, which have been previously refined to a powdery mass. This method involves subjecting the powdery mass to elongational flow, which effectively breaks up agglomerates and promotes intimate interactions between the solids and the fat. As a result, this process produces a pasty mass with solids coated in fat. This innovative method allows for the replacement of traditional conching or at least reduces conching time, thereby increasing the loading and throughput of the fat-based mass in conventional conches.

Career Highlights

Fernando Gomes is currently employed at Nestec S.A., where he continues to develop and refine his innovative techniques in food technology. His work has garnered attention for its potential to revolutionize chocolate production processes.

Collaborations

Gomes has collaborated with notable colleagues, including Nicholas Tyers Parsons and Stuart Blackburn. Their combined expertise contributes to the advancement of innovations in the food industry.

Conclusion

Fernando Gomes is a pioneering inventor whose work in chocolate production exemplifies the intersection of innovation and technology. His patented method for liquefying fat-based products is a testament to his commitment to improving manufacturing processes in the food sector.