Company Filing History:
Years Active: 1987-1992
Title: Hans Weymuth: Innovator in Protein Hydrolysate Processing
Introduction
Hans Weymuth is a notable inventor based in La Tour de Peilz, Switzerland. He has made significant contributions to the field of food science, particularly in the processing of protein hydrolysates. With a total of 2 patents to his name, Weymuth's work focuses on innovative methods for improving food safety and quality.
Latest Patents
Weymuth's latest patents include a process for the elimination of chlorohydrins from protein hydrolysates. This process utilizes countercurrent liquid/liquid extraction with solvents such as 1-butanol, 2-butanol, isobutanol, or methyl ethyl ketone. Another significant patent involves the removal of anions from vegetable material. This process effectively treats plant material containing nitrate and nitrite ions by using a food acceptable ferrous salt in an aqueous acid medium at a temperature of at least 70 degrees Celsius.
Career Highlights
Hans Weymuth is currently associated with Nestec S.A., where he continues to develop innovative solutions in food processing. His expertise in the field has led to advancements that enhance the safety and nutritional value of food products.
Collaborations
Weymuth has collaborated with notable colleagues such as Pierre Hirsbrunner and Tuan Nguyen, contributing to a dynamic research environment that fosters innovation.
Conclusion
Hans Weymuth's contributions to food science through his patents and collaborations highlight his role as a key innovator in the industry. His work continues to influence the processing of protein hydrolysates, ensuring safer and higher quality food products for consumers.