Henrik K Frederiksen

Title: Innovations by Henrik K Frederiksen

Introduction

Henrik K Frederiksen is a notable inventor based in Viby, Denmark. He has made significant contributions to the field of food technology, particularly in the production of low-fat spreads. With a total of 2 patents to his name, Frederiksen's work focuses on enhancing the stability and quality of food products.

Latest Patents

Frederiksen's latest patents include innovative methods for producing low-fat spread emulsions stabilized with dairy proteins. The first patent describes a process where the water phase is stabilized by heat-denatured whey proteins at low calcium concentrations. After heat treatment, the pH of the water phase is adjusted to neutral or acid conditions. This invention also relates to producing a whey protein product that can serve as a stabilizing food ingredient. The second patent mirrors the first, emphasizing the same methods and applications in low-fat spread production.

Career Highlights

Henrik K Frederiksen is associated with Arla Foods Amba, a leading dairy company known for its commitment to quality and innovation. His work at Arla has allowed him to explore and develop new food technologies that benefit consumers and the industry alike.

Collaborations

Frederiksen has collaborated with notable colleagues such as Hans Burling and John Charles Madsen. These partnerships have fostered a creative environment that encourages the development of groundbreaking food technologies.

Conclusion

Henrik K Frederiksen's contributions to food technology, particularly in low-fat spread production, highlight his innovative spirit and dedication to improving food quality. His patents reflect a commitment to advancing the industry through scientific research and collaboration.