This inventor holds 3 USPTO granted patents. Top assignees: Lipton, Division of Conopco, Inc., Unilever Patent Holdings B.v.. Active years: 2000-2005.
Company Filing History:
2 out of 138 
1 out of 336 
Years Active: 2000-2005
Title: The Innovations of Jan Van Buuren
Introduction
Jan Van Buuren is a notable inventor based in Vlaardingen, Netherlands. He has made significant contributions to the field of food technology, particularly in the area of olive oil processing. With a total of three patents to his name, Van Buuren's work focuses on enhancing the quality and usability of olive oil in food products.
Latest Patents
One of Van Buuren's latest patents is for an olive oil containing food composition. This invention describes a method for manufacturing a spread that retains a substantial amount of olive oil polyphenols while eliminating the characteristic olive oil odor. The deodorized olive oil used in this preparation is obtained through a mild refining process that preserves the oil's minor components. Another significant patent is for the debittering of olive oil. This process involves exposing olive oil, which contains bitter polyphenols, to a finely dispersed aqueous phase for at least 30 seconds. The aqueous phase preferably consists of hard drinking water with a pH of at least 5.5.
Career Highlights
Throughout his career, Jan Van Buuren has worked with prominent companies in the food industry. He has been associated with Lipton, a division of Conopco, Inc., and Unilever Patent Holdings B.V. His experience in these organizations has contributed to his expertise in food composition and processing.
Collaborations
Van Buuren has collaborated with notable coworkers, including Karel Petrus Van Putte and Albertje Johanna Knoops. These collaborations have likely enriched his work and led to innovative solutions in the field of food technology.
Conclusion
Jan Van Buuren's contributions to the food industry, particularly through his patents on olive oil processing, highlight his innovative spirit and dedication to improving food quality. His work continues to influence the way olive oil is utilized in food products today.