Company Filing History:
Years Active: 1992
Title: Innovations by Heinz Jodlbauer in Food Composition
Introduction
Heinz Jodlbauer is a notable inventor based in Hanover, Germany. He has made significant contributions to the field of food technology, particularly through his innovative patent related to food additives. His work focuses on enhancing food composition and improving the nutritional value of various food products.
Latest Patents
Heinz Jodlbauer holds a patent for a food composition and method. This invention provides a food additive prepared from refined and fractionated phospholipids containing at least 35% phosphatidyl choline. The patent describes a specific ratio of 2:1 to 10:1 phosphatidyl choline to phosphatidyl ethanolamine, which is complexed with water and vigorously mixed to form globular vesicles or liposomes. The aqueous liposomes can be used alone or mixed with food ingredients and/or an edible reinforcing carbohydrate to create a suspension or paste that can be added to foodstuffs. This innovative liposome can replace some or all of the fat in food while also serving as a carrier, encapsulating agent, moisturizing agent, and depanner for various food items.
Career Highlights
Heinz Jodlbauer is associated with the American Lecithin Company, where he applies his expertise in food technology. His work has contributed to advancements in food additives, making them more effective and beneficial for consumers. His patent reflects his commitment to improving food quality and health.
Collaborations
Heinz has collaborated with notable colleagues such as Roy F Silva and Joseph Fierro. These partnerships have likely enhanced the development and application of his innovative ideas in the food industry.
Conclusion
Heinz Jodlbauer's contributions to food composition through his innovative patent demonstrate his dedication to improving food technology. His work not only enhances the nutritional value of food but also offers practical solutions for food manufacturers.