Jacky Chiovini

Title: Jacky Chiovini: Innovator in Cocoa Processing

Introduction

Jacky Chiovini is a notable inventor based in Daillens, Switzerland. He has made significant contributions to the field of cocoa processing, particularly in the extraction of xanthine stimulants. With a total of 5 patents to his name, Chiovini's work has advanced the understanding and application of cocoa materials in food technology.

Latest Patents

Chiovini's latest patents include innovative methods for the removal of xanthine stimulants from cocoa. One of his key inventions involves swelling cocoa material with water and then using a supercritical food-acceptable solvent gas to extract the stimulants. This process effectively reduces the stimulant content in cocoa, making it more suitable for various food applications. Another significant patent focuses on recovering xanthine stimulants from aqueous media. This method utilizes a neutral adsorbent to separate the stimulants from the solution, enhancing the efficiency of the extraction process.

Career Highlights

Throughout his career, Jacky Chiovini has worked with prominent companies in the food industry, including Société d'Assistance Technique pour Produits Nestlé S.A. and Nestec S.A. His experience in these organizations has allowed him to develop and refine his innovative techniques in cocoa processing.

Collaborations

Chiovini has collaborated with notable professionals in his field, including Geoffrey Margolis and Maurice Blanc. These partnerships have contributed to the advancement of his research and the successful implementation of his patented technologies.

Conclusion

Jacky Chiovini's contributions to cocoa processing through his innovative patents have significantly impacted the food industry. His work continues to pave the way for advancements in the extraction and application of cocoa materials.