Company Filing History:
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1 out of 832,912 Years Active: 2002-2005
Title: Hartmut Bollinger: Innovator in Food Technology
Introduction
Hartmut Bollinger is a notable inventor based in Neuler, Germany. He has made significant contributions to the field of food technology, particularly in the development of innovative food components. With a total of 2 patents, his work focuses on enhancing the nutritional value and functionality of food products.
Latest Patents
Bollinger's latest patents include two groundbreaking inventions. The first patent is for an "Encapsulated multifunctional biologically active food component, process for its production and its use." This invention relates to a multifunctional encapsulated biologically active food component that consists of a core made of at least one dietary fiber, surrounded by at least one biologically active substance. The core and the biologically active substances are enveloped by one or more shell-forming substances.
The second patent is titled "Gelatin replacement by wheat fiber gel and starch." This composition is designed for gelatin replacement and includes wheat fiber gel and starch. The wheat fiber gel may be Vitacel™ and the starch is a modified starch, preferably modified waxy maize starch or modified tapioca starch. This composition is particularly useful for gelatin replacement in dairy products, fermented milk products, fat spreads, and margarine.
Career Highlights
Throughout his career, Hartmut Bollinger has worked with various companies, including Nutrinova Nutrition Specialties & Food Ingredients GmbH and J. Rettenmaler & Soehne GmbH & Co. His expertise in food technology has allowed him to develop innovative solutions that address the needs of the food industry.
Collaborations
Bollinger has collaborated with notable professionals in his field, including Martin Jager and Bernd Haber. These collaborations have contributed to the advancement of his research and the successful development of his patents.
Conclusion
Hartmut Bollinger's contributions to food technology through his innovative patents demonstrate his commitment to enhancing the nutritional quality of food products. His work continues to influence the industry and pave the way for future advancements in food science.