Location History:
- De Lier, NL (1991 - 2001)
- Vlaardingen, NL (2000 - 2003)
Company Filing History:
2 out of 2 
1 out of 138 
1 out of 1 Years Active: 1991-2003
Title: Jacobus Van Eendenburg: Innovator in Edible Laminated Dough
Introduction
Jacobus Van Eendenburg is a notable inventor based in Vlaardingen, Netherlands. He has made significant contributions to the food industry, particularly in the development of edible laminated dough. With a total of 5 patents to his name, Van Eendenburg's innovations have the potential to enhance the quality and nutritional value of baked products.
Latest Patents
His latest patents include a food product comprising gas bubbles and an edible laminated dough along with an edible lamination dispersion. The edible laminated dough is created using a water continuous lamination dispersion that incorporates a combination of hydrocolloids. The lamination dispersion contains between 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin, based on the non-fat contents. The water content of the lamination dispersion ranges from 15-90%, while the fat content varies from 0-80%. This innovative approach allows for the creation of various baked goods, such as puff pastry, croissants, and Danish pastries, which possess an improved structure and taste. The use of hydrocolloids, particularly aggregate gel forming maltodextrin and sodium caseinate, is preferred. Additionally, a lamination dispersion based on cheese without melting salts is also highlighted in his patents.
Career Highlights
Throughout his career, Van Eendenburg has worked with several prominent companies, including Pennant Foods Company and Lipton, a division of Conopco, Inc. His experience in these organizations has contributed to his expertise in food product development and innovation.
Collaborations
Some of his notable coworkers include Petronella Clementia Maria Weisenborn and Jan Benjamins. Their collaboration has likely played a role in advancing the projects they have worked on together.
Conclusion
Jacobus Van Eendenburg's contributions to the field of edible laminated dough demonstrate his innovative spirit and commitment to improving food products. His patents reflect a deep understanding of food science and a desire to create healthier and more appealing baked goods.