Hermann Hippchen

Title: Hermann Hippchen: Innovator in Amino Acid Recovery

Introduction

Hermann Hippchen is a notable inventor based in Saarbrucken, Germany. He has made significant contributions to the field of biochemistry, particularly in the recovery of amino acids from raw sugar juice. His innovative approach has implications for both the sugar and amino acid industries.

Latest Patents

Hippchen holds a patent for a process aimed at obtaining amino acids from the raw juices of sugar. This process involves treating the juice with acid or lime to coagulate impurities, which are then separated off. The juice can be treated with a pectin-cleaving enzyme before or after coagulation. The pretreated juice is passed through a strong cation exchanger and a weak anion exchanger, allowing for the adsorption of amino acids. The process is initiated when betaine flows out of the column, and elution is preferably conducted with an ammonium compound, collecting fractions enriched in different amino acids. This method results in sugar juice that is concentrated, crystallized, and of comparatively high purity.

Career Highlights

Hippchen is associated with Pfeifer Langen, where he has applied his expertise in biochemistry to develop innovative solutions. His work has not only advanced the understanding of amino acid recovery but has also contributed to the efficiency of sugar processing.

Collaborations

Hippchen has collaborated with notable colleagues such as Hans-Georg Schneider and Renate Schwingeler. Their combined efforts have fostered advancements in the field and have led to the successful implementation of innovative processes.

Conclusion

Hermann Hippchen's contributions to the recovery of amino acids from sugar juice exemplify the impact of innovation in biochemistry. His patent and collaborative efforts continue to influence the industry positively.