Company Filing History:
Years Active: 2003-2005
Title: Innovations in Polysaccharides: The Contributions of Gisela Jacobasch
Introduction
Gisela Jacobasch, an innovative inventor based in Wandlitz, Germany, has made significant contributions to the field of polysaccharides. With a focus on enhancing the functional properties of these essential biopolymers, she holds three patents that reflect her dedication to culinary and nutritional advancements.
Latest Patents
Gisela's latest patents delve into the realm of α-amylase-resistant starch (RS content) and its applications in food technology. Her first patent outlines a method for increasing the α-amylase-resistant starch content of polysaccharides, aiming to enhance their nutritional value. The second patent focuses on the production method of α-amylase-resistant polysaccharides with high RS content, incorporating a multi-step process involving the creation of a paste, heating, and retrogradation, culminating in a product that promises improved digestibility and health benefits. These patents are significant for food manufacturers looking to enhance their products' health profiles.
Career Highlights
Throughout her career, Gisela Jacobasch has been associated with leading companies in the industry. Notably, she has worked with Celanese Ventures GmbH and Bayer Corporation, where she leveraged her expertise to drive innovation in polysaccharide research and development. Her professional journey reflects a commitment to advancing food science and enhancing the functionality of ingredients that are crucial for nutrition.
Collaborations
Gisela has collaborated with notable professionals such as Holger Bengs and Detlef Schmiedl. These collaborations have not only augmented her research capabilities but have also fostered a thriving environment for innovation and the exchange of ideas in the food technology space.
Conclusion
Gisela Jacobasch's contributions to the field of polysaccharides through her innovative patents emphasize her role as a pioneer in this area. Her efforts in developing methods to enhance the RS content in foods demonstrate her commitment to improving health outcomes through science. As her work continues to influence the food industry, Gisela remains an inspiring figure for aspiring inventors and researchers in food technology.