Evere, Belgium

Joel Rene Pierre Wallecan

USPTO Granted Patents = 6 

 

Average Co-Inventor Count = 3.0

ph-index = 1


Location History:

  • Evere, BE (2015)
  • Vilvoorde, BE (2023)

Company Filing History:


Years Active: 2015-2025

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6 patents (USPTO):Explore Patents

Title: Innovations by Joel Rene Pierre Wallecan

Introduction

Joel Rene Pierre Wallecan is an accomplished inventor based in Evere, Belgium. He has made significant contributions to the field of food science and technology, particularly through his innovative work with citrus fibers. With a total of six patents to his name, Wallecan's inventions focus on enhancing the properties and applications of citrus pulp.

Latest Patents

Wallecan's latest patents include a process for modifying the properties of citrus pulp. This process discloses a method for obtaining citrus fiber with a close packing concentration value of less than 3.8 w % on an anhydrous basis. The resulting citrus fiber can achieve a viscosity of at least 1000 mPa·s when dispersed in standardized water at specific mixing speeds. Additionally, he has developed citrus fibers with optimized water binding characteristics, which possess a water holding capacity of at least 35 mL of water per gram of anhydrous fibers. These innovations have potential applications in food products, beverages, personal care products, and pharmaceuticals.

Career Highlights

Wallecan is currently employed at Cargill Inc., where he continues to advance his research and development efforts. His work has not only contributed to the scientific community but has also provided practical solutions for various industries that utilize citrus fibers.

Collaborations

Wallecan has collaborated with notable colleagues, including Todd Walter Gusek and Jacques Andre Christian Mazoyer. These partnerships have fostered a collaborative environment that enhances innovation and the development of new technologies.

Conclusion

Joel Rene Pierre Wallecan is a prominent inventor whose work with citrus fibers has led to significant advancements in their applications. His contributions continue to impact various industries, showcasing the importance of innovation in food science.

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