Johannes Durk Gombert

Title: Innovations of Johannes Durk Gombert

Introduction

Johannes Durk Gombert is a notable inventor based in Velp, Netherlands. He has made significant contributions to the field of food science, particularly in the development of emulsifiers and dough conditioners. With a total of four patents to his name, Gombert's work has had a considerable impact on the baking industry.

Latest Patents

Gombert's latest patents focus on diacetyl tartaric acid esters of mono- and diglycerides derived from C12 to C22 fatty acids. These patents describe a mixture that contains diacetyl tartaric acid esters of mono- and diglycerides or comprises diacetyl tartaric acid glycerol monoesters. The mixture includes specific components that satisfy defined parameters obtained through a particular NMR technique. The preferred formulation is based on mono- and diglycerides of substantially saturated C16 and/or C18 fatty acids. The processes for preparing this mixture and its applications as an emulsifier and dough conditioner in yeast-leavened baked products are also disclosed.

Career Highlights

Gombert has been associated with Quest International B.V., where he has contributed to various innovative projects. His expertise in food technology has allowed him to develop solutions that enhance the quality and performance of baked goods.

Collaborations

Throughout his career, Gombert has collaborated with notable colleagues, including Peter Johannes Coenders and Martin Robert Roest. These partnerships have fostered a creative environment that has led to the advancement of food science innovations.

Conclusion

Johannes Durk Gombert's contributions to the field of food science through his patents and collaborations highlight his role as a significant inventor. His work continues to influence the baking industry, showcasing the importance of innovation in food technology.