Stein, Germany

Heinz-R/u/ Diger Vollbrecht


Average Co-Inventor Count = 5.0

ph-index = 1

Forward Citations = 1(Granted Patents)


Company Filing History:


Years Active: 1984

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1 patent (USPTO):Explore Patents

Title: The Innovative Contributions of Heinz-Rüdiger Vollbrecht

Introduction

Heinz-Rüdiger Vollbrecht is a notable inventor based in Stein, Germany. He is recognized for his innovative approach to extracting flavoring substances from vanilla capsules. His work has significantly advanced the methods used in flavor extraction, providing a more efficient and environmentally friendly alternative to traditional techniques.

Latest Patents

Vollbrecht holds a patent for a method of extracting flavoring substances from the vanilla capsule. This process utilizes carbon dioxide under fluid conditions, allowing for the extraction to occur at temperatures between 10°C and 30°C and pressures of 80 to 350 bar. The separation of the extract is performed at temperatures of 0°C to 30°C and pressures of 30 to 60 bar. This one-step process enables the recovery of a highly concentrated vanilla flavoring, which is superior to products obtained through conventional extraction methods using organic solvents. He has 1 patent to his name.

Career Highlights

Throughout his career, Vollbrecht has made significant contributions to the field of flavor extraction. His innovative methods have been adopted by various companies, enhancing the quality and efficiency of flavor production. He has worked with prominent organizations, including SKW Trostberg Aktiengesellschaft and Haarmann & Reiner, where he applied his expertise in flavor extraction.

Collaborations

Vollbrecht has collaborated with several professionals in his field, including Erwin Schütz and Klaus Sandner. These partnerships have fostered advancements in flavor extraction techniques and have contributed to the development of new methodologies.

Conclusion

Heinz-Rüdiger Vollbrecht's contributions to the field of flavor extraction have paved the way for more efficient and sustainable practices. His innovative patent demonstrates the potential for advancements in food technology, particularly in flavor production. His work continues to influence the industry and inspire future innovations.

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