Josephus M Kemps

Title: Josephus M Kemps: Innovator in Food Technology

Introduction

Josephus M Kemps is a notable inventor based in Udenhout, Netherlands. He has made significant contributions to the field of food technology, particularly in the development of margarine and fat blends. With a total of 3 patents to his name, Kemps has demonstrated a commitment to innovation in his industry.

Latest Patents

Kemps' latest patents include a process for the fractionation of hardened butterfat in margarine fat blends. This process results in a fraction enriched in triglycerides that possess specific fatty acid compositions, enhancing the butterlike properties of margarine. Another significant patent involves the selective hydrogenation of polyunsaturated compounds using a metallic catalyst. This method improves selectivity and reduces trans-isomerization by applying an external potential during the hydrogenation process.

Career Highlights

Josephus M Kemps is associated with Lever Brothers Company, where he has applied his expertise in food technology. His work has contributed to advancements in margarine production and fat blend formulations, showcasing his innovative approach to food science.

Collaborations

Kemps has collaborated with notable coworkers, including Albert Froling and Rudolph O De Jongh. These partnerships have likely fostered a creative environment that encourages the development of new ideas and technologies in the food industry.

Conclusion

Josephus M Kemps is a distinguished inventor whose work in food technology has led to valuable patents and innovations. His contributions continue to influence the industry, particularly in the realm of margarine and fat blends.