Jorn Borch Søe

Title: **Jorn Borch Søe: Innovator in Enzymatic Oil-Degumming**

Introduction

Jorn Borch Søe is a remarkable inventor based in Tilst, Denmark, known for his significant contributions to the field of biotechnology. With a total of four patents to his name, he has focused primarily on developing innovative processes that enhance the quality and sustainability of edible oils.

Latest Patents

Among his notable inventions is the patented **enzymatic oil-degumming method**. This process revolutionizes the way edible oils are treated by using lipid acyltransferase to transfer acyl groups from phospholipids to acyl acceptors, which can include water and various sterols or stanols. The method enables the production of sterol and stanol esters, further enhancing the nutritional value of edible oils. His work highlights a range of amino acid sequences, notably SEQ ID NO: 16, and claims applications that boast over 75% identity to his specified sequences.

Career Highlights

Jorn has held positions at prominent companies, including Danisco A/S and DuPont Nutrition Biosciences ApS. His work in these organizations has deepened his expertise in enzymatic processes and their applications in food technology. His innovative spirit and dedication to advancing edible oil processing are evident in his patent filings.

Collaborations

Throughout his career, Jorn has collaborated with talented professionals, notably Charlotte Horsmans Poulsen and Preben Rasmussen. These partnerships have played a pivotal role in enhancing his research and bringing new ideas to fruition.

Conclusion

Jorn Borch Søe’s innovative work in enzymatic oil-degumming showcases the potential for enhancing food products through biotechnology. His contributions are poised to positively impact the food industry, promoting health and sustainability in edible oil production. With a commitment to innovation and collaboration, Jorn continues to inspire fellow inventors and researchers in the field.