Nottensdorf, Germany

Juergen Hermanns

USPTO Granted Patents = 11 

 

Average Co-Inventor Count = 3.2

ph-index = 2

Forward Citations = 8(Granted Patents)


Company Filing History:


Years Active: 2013-2018

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11 patents (USPTO):Explore Patents

Title: Juergen Hermanns: Innovator in Food Technology

Introduction

Juergen Hermanns is a notable inventor based in Nottensdorf, Germany. He has made significant contributions to the field of food technology, particularly in the area of reducing oil and fat uptake in fried foods. With a total of 11 patents to his name, Hermanns has developed innovative solutions that enhance food quality and health.

Latest Patents

One of his latest patents focuses on methods for reducing oil and/or fat uptake of fried foods. This invention involves an edible composition comprising starch and cellulose ether particles. The cellulose ether particles have a specific size ratio, which is crucial for preparing a batter that, when used with food, results in a reduced oil and/or fat uptake during frying. Another significant patent details a process for producing cellulose derivatives that possess high bulk density, good flowability, and low solution color. This process involves grinding and drying a moist cellulose derivative, resulting in a particulate cellulose derivative that meets these desirable characteristics.

Career Highlights

Throughout his career, Juergen Hermanns has worked with prominent companies in the industry. He has been associated with Dow Global Technologies LLC and Nutrition & Biosciences USA 1, LLC. His work in these organizations has allowed him to apply his innovative ideas and contribute to advancements in food technology.

Collaborations

Hermanns has collaborated with several professionals in his field, including Yvonne M Goerlach-Doht and Peter E Pierini. These collaborations have further enriched his work and led to the development of impactful inventions.

Conclusion

Juergen Hermanns is a distinguished inventor whose work in food technology has led to significant advancements in reducing oil and fat uptake in fried foods. His innovative patents and collaborations highlight his commitment to improving food quality and health.

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