Company Filing History:
Years Active: 2019-2021
Title: Innovations by Henrik Haraldsted in Coffee Production
Introduction
Henrik Haraldsted is a notable inventor based in Farum, Denmark. He has made significant contributions to the field of coffee production, holding 2 patents that focus on enhancing the flavor and yield of coffee extracts. His innovative approaches have the potential to transform how coffee products are made and enjoyed.
Latest Patents
Henrik's latest patents include a process for the production of a coffee extract that preserves flavor components. This process involves providing a mixture of roasted coffee beans and water, milling the mixture in a pressurized chamber, and separating it into a liquid coffee extract and spent coffee grounds. The resulting coffee extract maintains many of the flavor components of the roasted beans, ensuring a rich taste.
Another significant patent is for the production of an instant coffee product in high yield. This process includes extracting roast and ground coffee beans with water at a temperature of 80°C or less to produce a first extract and spent coffee grounds. By adding water to the spent coffee grounds and hydrolyzing the resulting aqueous suspension, Henrik is able to produce a second extract. The combination of these extracts, followed by drying, results in an instant coffee product with a high yield due to the reduction of enzyme-inhibiting substances.
Career Highlights
Henrik has worked with prominent companies in the industry, including GEA Process Engineering A/S. His experience in these organizations has contributed to his expertise in coffee production technologies and processes.
Collaborations
Henrik has collaborated with talented individuals such as Jakob Kryger Sørensen and Anders Holmen Pedersen. These partnerships have likely enriched his work and led to innovative solutions in coffee production.
Conclusion
Henrik Haraldsted's contributions to coffee production through his patents demonstrate his commitment to innovation in the field. His work not only enhances the flavor and yield of coffee products but also showcases the potential for advancements in food technology.