Location History:
- CM Leusden, NL (2018 - 2023)
- Leusden, NL (2004 - 2024)
Company Filing History:
Years Active: 2004-2025
Title: Inventor Frans Witteveen: Innovating Flavor Encapsulation
Introduction
Frans Witteveen, based in CM Leusden, Netherlands, has made significant contributions to the field of flavor encapsulation through his innovative inventions. With a portfolio of 12 patents, Witteveen exemplifies the ingenuity and creativity that define successful inventors. His recent work focuses on developing encapsulated flavors that retain the desirable qualities of gelatin without using the substance itself.
Latest Patents
Among his latest patents is an encapsulated flavor that comprises a core material, flavor material, and a coating material. The core material includes finely-divided native starch, xanthan gum, and konjac, with the combined weight proportion of the xanthan gum and konjac ranging from about 4% to about 16%. Furthermore, the relative weight proportions of xanthan gum to konjac are specified to be from about 20:80 to about 80:20. This innovative encapsulated flavor can be entirely gelatin-free while still preserving the appealing qualities typically associated with gelatin.
Career Highlights
Witteveen has spent a portion of his career working at leading companies in the flavor and fragrance industry, including Givaudan S.A. and Quest International B.V. His work at these prestigious institutions has provided him with valuable experience and insights into the advancements in flavor technology.
Collaborations
Throughout his career, Witteveen has collaborated with notable coworkers such as Jack Burger and Louis Doorn. These partnerships have enriched his work, leading to innovative solutions in flavor encapsulation and enhancing the overall quality of his inventions.
Conclusion
Frans Witteveen stands out as a notable inventor in the field of flavor encapsulation, with a focus on creating innovative products that meet modern demands for quality and satisfaction. His ongoing work and numerous patents contribute significantly to advancements in flavor technology, positioning him as a key figure in this specialized area of research and development.