Location History:
- Buenos Aires, AR (2002)
- RA-1425 Buenos Aires, AR (2003)
Company Filing History:
2 out of 833,002 Years Active: 2002-2003
Title: Innovations by German A Valcarce in Foodstuff Treatment
Introduction
German A Valcarce is an innovative inventor based in Buenos Aires, Argentina. He has made significant contributions to the field of food technology, particularly in methods for treating cholesterol-containing foodstuffs. With a total of 2 patents, Valcarce's work focuses on improving the nutritional profile of various food products.
Latest Patents
Valcarce's latest patents include two notable inventions. The first patent, titled "Methods for treating cholesterol-containing foodstuffs using live ciliates," provides methods for altering the composition of cholesterol-rich food items. This invention involves culturing a member of the family Tetrahymenidae in a liquid, cholesterol-containing foodstuff, leading to several beneficial changes. These changes include a reduction in cholesterol levels, a decrease in saturated fatty acids, an increase in unsaturated fatty acids, and an enhancement of vitamin D precursors in the foodstuff. The food products targeted by this method can include dairy items such as milk or egg yolk.
The second patent, "Methods for treating foodstuffs using cell-free extracts from ciliates," outlines a process for concentrating cholesterol-desaturase activity in a cell-free extract. This extract can be derived from various fractions of Tetrahymenidae microorganisms. The method aims to decrease cholesterol content in animal-origin foodstuffs, such as dairy products, by treating them with the cell-free extract. This treatment not only reduces cholesterol levels but also increases the presence of desaturated cholesterol derivatives.
Career Highlights
Throughout his career, Valcarce has demonstrated a commitment to advancing food technology. His innovative approaches to modifying food compositions have the potential to improve public health by reducing cholesterol intake through dietary changes.
Collaborations
Valcarce has collaborated with notable individuals in his field, including Alejo Itzkovici and Joseph Brett Harris. These partnerships have likely contributed to the development and refinement of his innovative methods.
Conclusion
German A Valcarce's contributions to food technology through his patents highlight the importance of innovation in improving health outcomes. His work in treating cholesterol-containing foodstuffs showcases the potential for scientific advancements to enhance the nutritional quality of everyday products.