Henning Klostermeyer

Title: Henning Klostermeyer: Innovator in Processed Cheese Preparations

Introduction

Henning Klostermeyer is a notable inventor based in Freising, Germany. He has made significant contributions to the field of food technology, particularly in the development of processed cheese preparations. With a total of 2 patents, Klostermeyer has demonstrated his expertise and innovation in this specialized area.

Latest Patents

Klostermeyer's latest patents focus on the composition and methods for creating processed cheese. One of his inventions provides a processed cheese preparation that includes cheese, fat, processing salts, water, and conventional additives. The use of trisodium citrate and/or sodium phosphate as processing salts in specific amounts enhances the quality of the cheese. Additionally, the mixture incorporates modified starch with a high amylopectin and low amylose content, along with highly esterified pectin. Another patent outlines a similar composition but includes glycerol or saccharose esters, further refining the method of making processed cheese.

Career Highlights

Throughout his career, Klostermeyer has worked with reputable companies, including Bk Ladenburg GmbH, which specializes in chemical products. His experience in these organizations has allowed him to develop and refine his innovative ideas in food technology.

Collaborations

Klostermeyer has collaborated with several professionals in his field, including Karl Merkenich and Andrea Maurer-Rothmann. These partnerships have contributed to the advancement of his research and the successful development of his patents.

Conclusion

Henning Klostermeyer is a distinguished inventor whose work in processed cheese preparations has made a significant impact in the food industry. His innovative patents and collaborations highlight his commitment to advancing food technology.