Ivo Roelants

Title: Innovations by Ivo Roelants in Non-Dairy Compositions

Introduction

Ivo Roelants is an innovative inventor based in Leuven, Belgium. He has made significant contributions to the field of food technology, particularly in the development of non-dairy compositions derived from pulses. His work focuses on enhancing the texture and quality of fermented milk derivatives.

Latest Patents

Ivo Roelants holds a patent for a "Pulse seed-based non-dairy composition and associated methods." This patent discloses methods for removing the plant tone of starchy Fabaceae pulses, which include chickpeas, yellow peas, common beans, and fava beans. The invention involves transforming these pulses in an emulsifying and emulsion stabilizing manner suitable for fermentation. The resulting emulsion can be utilized in fermented milk derivatives that possess a desirable texture or form, which melts or self-disintegrates in the mouth. To achieve these technical effects, the pulses are pretreated with an aqueous bicarbonate solution or a bicarbonate/carbonate solution, maintaining a pH between 7 and 10.

Career Highlights

Ivo Roelants is affiliated with Katholieke Universiteit Leuven, where he conducts research and development in food technology. His innovative approach to utilizing pulses in non-dairy products showcases his commitment to advancing food science and creating healthier alternatives.

Collaborations

Ivo collaborates with notable colleagues such as Wouter Merckx and Mathijs Soogen. Their combined expertise contributes to the success of their research projects and innovations in the field.

Conclusion

Ivo Roelants is a prominent inventor whose work in pulse-based non-dairy compositions is paving the way for healthier food options. His contributions to food technology are noteworthy and reflect his dedication to innovation in the industry.