Company Filing History:
Years Active: 1999-2018
Title: The Innovative Contributions of Jacques Mazoyer
Introduction
Jacques Mazoyer is a notable inventor based in Carentan, France. He has made significant contributions to the field of biochemistry, particularly in the development of processes involving glucans and pectins. With a total of 2 patents, his work has implications in various industries, including food technology.
Latest Patents
Mazoyer's latest patents include a process for the preparation of purified β-(1,3)-D-glucans. This process involves providing an aqueous β-(1,3)-D-glucan initial solution with a high pH, filtering it to obtain a β-(1,3)-D-glucan containing filtrate, and then adjusting the pH to below 5.0 before heating the solution. Another significant patent focuses on the use of depolymerized citrus fruit and apple pectins as emulsifiers and emulsion stabilizers. These pectins, characterized by a molecular weight of less than 80,000 daltons, serve as effective emulsifiers for food emulsions.
Career Highlights
Throughout his career, Jacques Mazoyer has worked with prominent companies such as Skw Biosystems and Cargill Inc. His expertise in biochemistry and innovative approaches have contributed to advancements in food technology and emulsification processes.
Collaborations
Mazoyer has collaborated with notable individuals in his field, including Jacky Leroux and Gerard Bruneau. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.
Conclusion
Jacques Mazoyer's contributions to the field of biochemistry through his patents and collaborations highlight his role as an influential inventor. His work continues to impact the food industry and beyond, showcasing the importance of innovation in scientific research.