Gabri/e/ L Lansbergen

Title: Innovations by Gabri/e/ L Lansbergen

Introduction

Gabri/e/ L Lansbergen is a notable inventor based in Grave, Netherlands. He has made significant contributions to the field of food technology, particularly in the development of margarine fat blends. His innovative approach has led to advancements that enhance the quality and properties of margarine.

Latest Patents

Lansbergen holds a patent for a process involving hardened butterfat in margarine fat blends. This patent describes a method for the fractionation of hardened butterfat, resulting in two distinct fractions. Fraction (i) is enriched in triglycerides with two fatty acid residues, each containing at least 16 carbon atoms, and one fatty acid residue with 2 to 8 carbon atoms. These triglycerides have a carbon number ranging from 24 to 42. Fraction (ii) is enriched in triglycerides with a carbon number greater than 42. The fractionation process is preferably conducted in the presence of solvents such as acetone or hexane. Margarine fat blends containing fraction (i) exhibit improved butter-like properties, making them more appealing to consumers.

Career Highlights

Lansbergen has had a successful career, working with Lever Brothers Company, where he has been able to apply his expertise in food technology. His work has contributed to the development of innovative products that meet consumer demands for quality and taste.

Collaborations

Lansbergen has collaborated with Josephus M Kemps, a fellow inventor, to further enhance the research and development of margarine products. Their partnership has led to significant advancements in the field.

Conclusion

Gabri/e/ L Lansbergen's contributions to food technology, particularly through his patent on margarine fat blends, highlight his innovative spirit and dedication to improving food products. His work continues to influence the industry and enhance consumer experiences.