Company Filing History:
Years Active: 1980-1987
Title: Gijsbert W Bams: Innovator in Edible Emulsions and Protein Fibres
Introduction
Gijsbert W Bams is a notable inventor based in Rotterdam, Netherlands. He has made significant contributions to the field of food technology, particularly in the development of edible emulsions and protein fibres. With a total of 2 patents to his name, Bams continues to push the boundaries of innovation in food science.
Latest Patents
Bams' latest patents include an invention for edible water-in-oil-in-water emulsions. This invention provides emulsions containing an emulsifying system where the continuous aqueous phase has a pH between 6.5 and 2.0. The emulsions consist of 10 to 80 wt. % of oil and at least 10 wt. % of the discontinuous aqueous phase and oil phase combined. The use of o/w emulsifiers, such as egg yolk protein, enhances the emulsion's stability. These emulsions are particularly useful in food products like sauces, dressings, soups, and ice cream.
Another significant patent involves a process for producing edible protein fibres through dry-spinning an aqueous mixture based on milk solids. In this process, the ratio of calcium ions to casein is reduced to below 0.85 mM Ca²⁺/g casein. The resulting fibres can serve as a fibrous component in reformed meat formulations or as an ingredient in protein-enriched snacks.
Career Highlights
Gijsbert W Bams is currently associated with Thomas J. Lipton, Inc., where he applies his expertise in food technology. His work focuses on creating innovative food products that meet consumer demands for quality and nutrition.
Collaborations
Bams has collaborated with notable colleagues, including Wilhelmus H Van Megen and Johannes Visser. These collaborations have contributed to the advancement of food technology and the development of new products.
Conclusion
Gijsbert W Bams is a pioneering inventor whose work in edible emulsions and protein fibres has made a significant impact on the food industry. His innovative patents and collaborations continue to shape the future of food technology.