Joerg Schroeppel

Title: Joerg Schroeppel: Innovator in Enzymatic Degumming of Vegetable Oil

Introduction

Joerg Schroeppel is a notable inventor based in Frankfurt-am-Main, Germany. He has made significant contributions to the field of enzymatic processes, particularly in the degumming of vegetable oils. His innovative approach has led to the development of a patented process that enhances the quality of vegetable oils.

Latest Patents

Joerg Schroeppel holds a patent for a process for enzymatically degumming vegetable oil. This process involves adjusting the vegetable oil to a pH range of 3 to 6 and mixing it with an aqueous enzyme solution containing phospholipase A1, A2, or B. The enzymes act on the oil in a degumming reactor at temperatures ranging from 20°C to 90°C with stirring. A separation promoter or solubilizer is added to the liquid withdrawn from the reactor, resulting in a sludge-free solution that can be recycled. This innovative method not only improves the quality of vegetable oil but also promotes sustainability through enzyme recycling.

Career Highlights

Throughout his career, Joerg Schroeppel has worked with prominent companies such as Metallgesellschaft Aktiengesellschaft and Rohm GmbH Chemische Fabrik. His experience in these organizations has contributed to his expertise in the field of chemical processes and innovations.

Collaborations

Joerg has collaborated with notable professionals in his field, including Henning Buchold and Rudolf Boensch. These collaborations have further enriched his work and contributed to advancements in enzymatic processes.

Conclusion

Joerg Schroeppel's contributions to the field of enzymatic degumming of vegetable oil highlight his innovative spirit and dedication to improving industrial processes. His patented method represents a significant advancement in the quality and sustainability of vegetable oil production.