This inventor holds 1 USPTO granted patent. Top assignee: Skw Biosystems. Active years: 1999.
Company Filing History:
Years Active: 1999
Title: Jacky Leroux: Innovator in Food Emulsifiers
Introduction
Jacky Leroux is a notable inventor based in Baupte, France. He has made significant contributions to the field of food technology, particularly in the use of natural emulsifiers derived from fruits. His innovative approach has led to advancements in food emulsions, enhancing their stability and quality.
Latest Patents
Jacky Leroux holds a patent for the "Use of depolymerized citrus fruit and apple pectins as emulsifiers." This invention relates to the application of depolymerized apple and citrus fruit pectins as emulsifiers and emulsion stabilizers. The depolymerized pectins have a molecular weight of less than 80,000 daltons and a viscosity in a 2% aqueous solution of less than 80 cps, measured at 25 degrees Celsius with a Brookfield viscometer. This patent is particularly relevant for its application as an emulsifier in food emulsions.
Career Highlights
Jacky Leroux is associated with Skw Biosystems, where he continues to innovate in the field of food technology. His work focuses on developing natural solutions that improve food products while maintaining quality and safety.
Collaborations
Jacky has collaborated with notable colleagues such as Gerard Bruneau and Jacques Mazoyer, contributing to a dynamic team that drives innovation in their field.
Conclusion
Jacky Leroux's contributions to the use of natural emulsifiers in food technology highlight his role as an important inventor in this sector. His patent on depolymerized pectins showcases his commitment to enhancing food quality through innovative solutions.