Company Filing History:
Years Active: 2013
Title: Germán Solis Santamaria: Innovator in Adsorbent Technology
Introduction
Germán Solis Santamaria is a notable inventor based in Puebla, Mexico. He has made significant contributions to the field of adsorbent technology, particularly in the purification of oils and fats. His innovative approach has led to the development of a unique method for producing an effective adsorbent.
Latest Patents
Germán holds a patent for an invention titled "Amorphous adsorbent, method of obtaining the same and its use in the bleaching of fats and/or oils." This invention relates to a method for producing an adsorbent, specifically a bleaching earth. The clay material used in this process has a surface area of 180 to 300 m²/g and a total pore volume of 0.5 to 0.7 ml/l. Notably, at least 60% of the total pore volume is provided by pores with a diameter of at least 140 Å, while at least 40% is from pores with a diameter of less than 250 Å. Additionally, at least 15% of the total pore volume consists of pores with a diameter between 140 to 250 Å. The clay material exhibits an amorphous structure according to XRD data and is activated through a specific activation procedure. This invention also encompasses the adsorbent produced by the method and its application in the purification of oils, fats, and biofuels. Germán has 1 patent to his name.
Career Highlights
Germán Solis Santamaria is associated with Sud-Chemie AG, where he applies his expertise in adsorbent technology. His work has been instrumental in advancing methods for oil and fat purification, showcasing his commitment to innovation in this field.
Collaborations
Germán has collaborated with notable colleagues, including José Antonio Ortiz Niembro and Erik Thomassiny Villaurrutia. These partnerships have contributed to the development and refinement of his innovative technologies.
Conclusion
Germán Solis Santamaria is a distinguished inventor whose work in adsorbent technology has made a significant impact on the purification of oils and fats. His innovative methods and collaborations highlight his dedication to advancing this important field.