Company Filing History:
Years Active: 1976
Title: Ingo Witte: Innovator in Food Technology
Introduction
Ingo Witte is a notable inventor based in Munich, Germany. He has made significant contributions to the field of food technology, particularly in the development of fat blends for margarine production. His innovative approach has led to the creation of a unique patent that addresses the challenges in formulating food spreads.
Latest Patents
Ingo Witte holds a patent for a margarine fat blend. This invention relates to fat blends with a relatively high palm oil content, suitable for preparing food spreads, especially margarine. The blend comprises a co-randomized part, which includes a palm-based fat, a lauric fat, and a trans-containing fat. Additionally, the non-randomized part contains fats that ensure the total fat blend maintains well-defined proportions of saturated long-chain fatty acids, mono-trans long-chain fatty acids, and saturated short-chain fatty acids. This innovative fat blend is characterized by its rapid crystallization, even with a high proportion of slowly crystallizing palm oil.
Career Highlights
Ingo Witte has had a distinguished career, working with Lever Brothers Company, where he has applied his expertise in food technology. His work has focused on improving the quality and functionality of food products, particularly in the margarine sector. His innovative contributions have been recognized within the industry, showcasing his commitment to advancing food science.
Collaborations
Ingo Witte has collaborated with notable colleagues such as Theophil Wieske and Jacob Hannewijk. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas in the field of food technology.
Conclusion
Ingo Witte's contributions to the food technology sector, particularly through his patent for margarine fat blends, highlight his innovative spirit and dedication to improving food products. His work continues to influence the industry, paving the way for future advancements in food science.