Hans-Albert Kurzhals

Title: The Innovations of Hans-Albert Kurzhals

Introduction

Hans-Albert Kurzhals is a notable inventor based in Heissenbuttel, Germany. He has made significant contributions to the field of food processing, particularly in the extraction of caffeine from vegetable materials. With a total of 4 patents to his name, Kurzhals has developed innovative methods that enhance the quality of coffee and other products.

Latest Patents

Among his latest patents, Kurzhals has developed a method for the selective extraction of caffeine from vegetable materials. This method utilizes a solvent containing two components to effectively remove caffeine. Additionally, he has patented a process for the removal of undesirable constituents from raw coffee beans. This process allows for the elimination of stimulants in roasted coffee without altering the caffeine content. It involves treating raw beans with the ester of an organic acid in combination with a ketone.

Career Highlights

Throughout his career, Kurzhals has worked with several companies, including Hag Aktiengesellschaft and Decofa Kaffee-Bearbeitungs-GmbH, Fabrikenufer. His work in these organizations has allowed him to apply his innovative ideas and contribute to advancements in coffee processing technology.

Collaborations

Kurzhals has collaborated with notable individuals in his field, including Klaus F. Sylla and Ludwig Roselius. These partnerships have further enriched his work and expanded the impact of his inventions.

Conclusion

Hans-Albert Kurzhals is a distinguished inventor whose work has significantly influenced the coffee industry. His innovative methods for caffeine extraction and the processing of raw coffee beans demonstrate his commitment to improving food quality. His contributions continue to resonate within the field of food technology.