This inventor holds 2 USPTO granted patents and 2 EPO patents. Top assignees: Cooperatieve Verkoop-En Productievereniging Van Aardappelmeel En Derivaten Avebe B.a., Cooperative Verkoop-En Productivevereniging Van Aaardappelmeel En Derivaten Avebe B.a.. Active years: 2004-2005.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
1 out of 14 
1 out of 1 Years Active: 2004-2005
Title: The Innovations of Jakob Roelf Woltjes
Introduction
Jakob Roelf Woltjes is a notable inventor based in Veendam, Netherlands. He has made significant contributions to the field of food technology, particularly through his innovative patents. With a total of 2 patents, Woltjes has focused on developing gelling agents and starch compositions that enhance food products.
Latest Patents
Woltjes' latest patents include a reversible gel formation and a composition based on cross-linked starch and depolymerized starch suitable as a gelatine replacement. The reversible gel formation patent describes a gelling agent made from degraded root or tuber starch, which contains at least 95 wt. % of amylopectin. This gelling agent is particularly beneficial for use in food products. The second patent focuses on hydrocolloids that serve as thickening, binding, gelling, or stabilizing agents in the food industry. This starch composition includes a first fraction of cross-linked starch and a second fraction of copolymerized starch, making it an excellent gelatine replacement for various foodstuffs, especially confectionery.
Career Highlights
Throughout his career, Woltjes has worked with reputable companies such as Cooperatieve Verkoop-en Productievereniging Van Aardappelmeel En Derivaten Avebe B.A. and Cooperative Verkoop-en Productivevereniging Van Aaardappelmeel En Derivaten Avebe B.A. His work in these organizations has allowed him to apply his innovative ideas in practical settings, contributing to advancements in food technology.
Collaborations
Woltjes has collaborated with notable individuals in his field, including Pieter Lykle Buwalda and Heine Roelf Meima. These collaborations have likely fostered an environment of creativity and innovation, further enhancing the impact of his work.
Conclusion
Jakob Roelf Woltjes is a distinguished inventor whose contributions to food technology through his patents have made a significant impact. His innovative approaches to gelling agents and starch compositions continue to influence the industry positively.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile