Jérôme Souppe

Title: Jerome Souppe: Innovator in Modified Whey Technology

Introduction

Jerome Souppe is a notable inventor based in Rennes, France. He has made significant contributions to the field of food technology, particularly in the area of modified whey. His innovative approach has led to advancements that enhance bread-making processes.

Latest Patents

Jerome Souppe holds a patent for a method of preparing modified whey, which includes several key steps. The process involves lactose removal, hydrolysis, pre-treatment of calcium trap proteins, hydrolysis of the pre-treated proteins, and enzyme inactivation. The hydrolysis is conducted in the presence of both endopeptidase and exopeptidase. The resulting modified whey has a lactose content between 10 and 50 wt. % of the initial weight and contains no more than 80 wt. % of the original protein weight. This modified whey serves as an effective bread-making enhancing agent.

Career Highlights

Throughout his career, Jerome Souppe has worked with prominent companies in the food industry. Notable among these are Compagnie Laitière Européenne and DSM IP Assets B.V. His work in these organizations has allowed him to apply his innovative ideas in practical settings, contributing to advancements in food technology.

Collaborations

Jerome Souppe has collaborated with several professionals in his field, including Joel Prodhomme and Takashi Mikogami. These collaborations have fostered a creative environment that has led to further innovations in modified whey technology.

Conclusion

Jerome Souppe's contributions to the field of modified whey technology highlight his role as an influential inventor. His patented methods and collaborations have paved the way for advancements in food processing, particularly in bread-making applications.