Harry Scharmann

Title: The Innovations of Harry Scharmann

Introduction

Harry Scharmann is a notable inventor based in Bromley, GB. He has made significant contributions to the field of food technology, particularly in the development of emulsions with reduced fat content. His innovative work has implications for various food products, enhancing their quality and health benefits.

Latest Patents

Harry Scharmann holds a patent for "Multifunctional, fat-continuous emulsions with a reduced fat content." This patent describes emulsions that consist of a fatty phase, a thickened proteinaceous aqueous phase, and an emulsifier system. The emulsifier system includes mono fatty acid esters of both saturated and unsaturated fatty acids. These emulsions are particularly useful in the manufacture of baked goods, table spreads, and frying products.

Career Highlights

Scharmann is associated with Van Den Bergh Foods Co., a division of Conopco, Inc. His work at this company has allowed him to apply his innovative ideas in practical settings, contributing to the advancement of food products that meet consumer demands for healthier options.

Collaborations

Throughout his career, Harry has collaborated with notable colleagues, including Roger M. Finlayson and Leo Frans Vermaas. These collaborations have fostered a creative environment that encourages the exchange of ideas and the development of new technologies.

Conclusion

Harry Scharmann's contributions to the field of emulsions and food technology highlight his innovative spirit and dedication to improving food products. His patent for multifunctional emulsions demonstrates the potential for healthier alternatives in the food industry.