Jörg Braun

Title: Innovator Jörg Braun and His Glucose Production Patent

Introduction

Jörg Braun is a prominent inventor based in Essingen, Germany, known for his innovative contributions to the field of food chemistry. With a focus on improving the production processes for glucose, Braun has developed a method that enhances efficiency and sustainability in glucose extraction, especially from maize.

Latest Patents

Jörg Braun holds a patent for a novel method aimed at producing an aqueous glucose solution. This process utilizes maize or maize kernels, and it includes several key steps:

1. Fractionating dry milling of maize kernels to separate the maize-starch-comprising endosperm fraction and a high-oil germ fraction.

2. Enzymatic liquefaction and saccharification of the maize starch, producing an aqueous glucose solution that also contains maize gluten.

3. Depleting the maize gluten and any bran present from the glucose solution, resulting in a purified product.

This invention not only surpasses traditional methods in efficiency but also proposes the use of the glucose solution for the production of organic compounds, highlighting its versatility.

Career Highlights

Jörg Braun is associated with BASF SE Corporation, a global leader in the chemical industry, where he applies his expertise in food chemistry to drive innovative projects. His contributions to BASF reflect a commitment to advancing research and development within the company, ensuring that they remain at the forefront of innovation.

Collaborations

In his professional journey, Jörg Braun has collaborated with esteemed colleagues, including Matthias Boy and Jong-Kyu Choi. These partnerships foster creativity and technical excellence, facilitating the development of groundbreaking solutions that address modern challenges in the industry.

Conclusion

Jörg Braun exemplifies the spirit of innovation through his proven methodology for glucose production from maize. As he continues to contribute to BASF SE Corporation, his work paves the way for new advancements in the production of organic compounds, reinforcing the importance of research and collaboration in the field of food chemistry.