Helga J Haller

Title: Helga J Haller: Innovator in Foam Properties of Fermented Malt Beverages

Introduction

Helga J Haller is a notable inventor based in Lincolnwood, IL (US). She has made significant contributions to the field of beverage technology, particularly in enhancing the foam properties of fermented malt beverages. With a focus on innovation, Haller has developed methods that improve the quality and experience of these beverages.

Latest Patents

Haller holds a patent for a method and composition for enhancing foam properties of fermented malt. This patent describes a process that involves adding an isohumulone extract and foaming proteins to the beverage. The isohumulone extract is used in amounts ranging from about 0.1 ppm to about 20 ppm by weight of the beverage, while the foaming proteins are added in amounts between about 2 ppm and about 250 ppm. The resulting beverage composition not only enhances foam properties but also improves the overall quality of the fermented malt beverage.

Career Highlights

Haller is associated with Rhone Poulenc Specialty Chemicals Co., where she has applied her expertise in beverage technology. Her innovative approach has led to advancements in the industry, particularly in the formulation of beverages that require enhanced foam characteristics.

Collaborations

Throughout her career, Haller has collaborated with notable colleagues, including Wen P Hsu and Timothy W Foley. These collaborations have contributed to her success and the development of her patented methods.

Conclusion

Helga J Haller's work in enhancing the foam properties of fermented malt beverages showcases her innovative spirit and dedication to improving beverage quality. Her contributions to the field are significant and continue to influence beverage technology today.