Jörg Bernard

Title: Jörg Bernard: Innovator in Isomalt and Chewing Gum Technologies

Introduction

Jörg Bernard is a notable inventor based in Albsheim, Germany. He has made significant contributions to the field of food technology, particularly in the development of isomalt and chewing gum products. With a total of four patents to his name, Bernard's work has had a considerable impact on the industry.

Latest Patents

Bernard's latest patents include a solid functionally improved isomalt composition. This invention comprises 6-O-alpha-D-glucopyranosyl-D-sorbitol and 1-O-alpha-D-glucopyranosyl-D-mannitol, along with additional glycosylated isomalt components. Another significant patent involves rolling compound powders designed for application on the surface of chewing gum core materials. This invention utilizes hydrogenated or non-hydrogenated isomaltulose to reduce stickiness in chewing gum preparation processes.

Career Highlights

Throughout his career, Jörg Bernard has worked with prominent companies such as Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt and Südzucker Aktiengesellschaft. His experience in these organizations has allowed him to refine his expertise in food technology and innovation.

Collaborations

Bernard has collaborated with notable colleagues, including Tillmann Dörr and Jörg Kowalczyk. These partnerships have contributed to the advancement of his research and the successful development of his patents.

Conclusion

Jörg Bernard's innovative work in isomalt and chewing gum technologies showcases his dedication to improving food products. His patents reflect a commitment to enhancing the quality and functionality of these materials.