Company Filing History:
Years Active: 2002
Title: Gilbert Lefebvre: Innovator in Fish Gelatin Production
Introduction
Gilbert Lefebvre is a notable inventor based in Saint Yrieix, France. He has made significant contributions to the field of food technology, particularly in the preparation of fish gelatin. His innovative approach has the potential to enhance the quality and efficiency of gelatin production from fish skins.
Latest Patents
Lefebvre holds a patent for a process for the preparation of fish gelatin. This invention involves a method that utilizes fresh or defrosted raw fish skins. The process includes washing the skins with an aqueous solution of an oxidizing agent, treating them with acid, and performing hot extraction at an acidic pH. This method not only improves the quality of the gelatin but also optimizes the extraction process.
Career Highlights
Gilbert Lefebvre is associated with Skw Biosystems, a company that focuses on innovative solutions in the field of biochemistry and food technology. His work at Skw Biosystems has allowed him to apply his expertise in developing new methods for gelatin production.
Collaborations
Lefebvre has collaborated with notable colleagues such as Richard Biarrotte and Georges Takerkart. These partnerships have contributed to the advancement of research and development in the field of food science.
Conclusion
Gilbert Lefebvre's contributions to the preparation of fish gelatin demonstrate his innovative spirit and commitment to improving food technology. His patent and work at Skw Biosystems highlight the importance of research and collaboration in driving advancements in this field.