Imro 't Zand

Title: Imro 't Zand: Innovator in Confectionery Compositions

Introduction

Imro 't Zand is a notable inventor based in Wormerveer, Netherlands. He has made significant contributions to the field of confectionery through his innovative patents. With a total of three patents to his name, he has focused on developing compositions that enhance the quality and appeal of confectionery products.

Latest Patents

One of Imro 't Zand's latest patents is related to confectionery compositions suitable for fillings. This invention includes a blend of confectionery additives such as sugar, cocoa powder, milk powder, yoghurt powder, flavoring, and emulsifiers. The fat blend in this composition is designed to have specific characteristics, including a high content of polyunsaturated fatty acid residues and a low content of trans fatty acids. This composition is particularly useful as a filling in confectionery and bakery products.

Another significant patent involves a glyceride composition intended for use as a coating fat. This composition comprises various triglycerides in specific weight ratios, ensuring optimal performance in coating applications. The careful selection of saturated and unsaturated fatty acid residues contributes to the effectiveness of this coating fat.

Career Highlights

Imro 't Zand is currently employed at Loders Croklaan B.V., where he continues to innovate in the field of food technology. His work focuses on improving the formulations of fats and oils used in confectionery, which has a direct impact on product quality and consumer satisfaction.

Collaborations

Throughout his career, Imro has collaborated with several professionals in the industry, including Hendrikus Slager and Thomas Louis Francois Favre. These collaborations have allowed him to enhance his research and development efforts, leading to successful innovations in confectionery compositions.

Conclusion

Imro 't Zand is a prominent inventor whose work in confectionery compositions has made a significant impact on the industry. His innovative patents reflect his commitment to improving food technology and enhancing the quality of confectionery products.