Henricus Arnoldus Hendrickx

Title: Innovations of Henricus Arnoldus Hendrickx

Introduction

Henricus Arnoldus Hendrickx is a notable inventor based in Vlaardingen, Netherlands. He has made significant contributions to the field of food technology, particularly in the development of emulsions. With a total of 3 patents to his name, Hendrickx has focused on improving the quality and functionality of food products.

Latest Patents

Hendrickx's latest patents include a water-in-oil emulsion with improved spattering behavior. This invention relates to a food product that comprises 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits, and cellulose, with a volume weighted mean particle diameter not exceeding 0.5 mm. Another significant patent is for an edible spread containing a natural fat phase. This edible water-in-oil emulsion spread features a continuous fat phase that contains a natural structuring hardstock fat, which includes at least 45 wt. % of SOS triglyceride.

Career Highlights

Throughout his career, Hendrickx has worked with prominent companies such as Lipton and Conopco, Inc. His experience in these organizations has allowed him to refine his expertise in food emulsions and related technologies.

Collaborations

Hendrickx has collaborated with notable professionals in his field, including Eckhard Floeter and Cornelis Willem Van Oosten. These collaborations have contributed to the advancement of his innovative projects.

Conclusion

Henricus Arnoldus Hendrickx is a distinguished inventor whose work in food technology has led to valuable patents and advancements in emulsions. His contributions continue to influence the industry and enhance food product quality.