Location History:
- Mundelstrup, DK (2005 - 2013)
- Tilst, DE (2014)
- Tilst, DK (2009 - 2016)
Company Filing History:
Years Active: 2005-2016
Title: Jørn Borch Søe: Innovations in Oil Treatment and Processing
Introduction
Jørn Borch Søe, based in Tilst, Denmark, is a notable inventor with a remarkable portfolio of 29 patents. His innovative work primarily focuses on methods for treating compositions derived from plants, algae, and bacteria, particularly in edible oil processing. Søe's contributions to the industry demonstrate his commitment to enhancing the efficiency and effectiveness of food production processes.
Latest Patents
Two of Jørn Borch Søe's latest patents exemplify his expertise in the field:
1. **Method for Treating Pyropheophytin-Containing Compositions**: This invention provides effective methods and applications for treating pyropheophytin-containing compositions, particularly to remove pyropheophytin. The method involves contacting these compositions, often derived from vegetables, algae, or bacteria, with an enzyme exhibiting pyropheophytinase activity. This innovation extends to related apparatus and products designed for these methods.
2. **Process of Water Degumming an Edible Oil**: This patent presents a meticulous process for water degumming edible oils, specifically crude edible oils. The process includes admixing water with the oil and a lipid acyltransferase, agitating the mixture, and separating the oil phase from the gum phase. Notably, the lipid acyltransferase enzyme is derived from specific nucleotide sequences, showcasing the precision of Søe's methodology.
Career Highlights
Jørn Borch Søe has collaborated with leading companies in the food science industry, including Danisco A/S and DuPont Nutrition Biosciences ApS. His tenure at these prestigious organizations has contributed to the advancement of food technology, specifically in the domain of oil processing.
Collaborations
Throughout his career, Søe has worked alongside esteemed colleagues such as Jørn Dalgaard Mikkelsen and Arno De Kreij. These collaborations have fostered innovative research and development, emphasizing teamwork in driving technological advancements.
Conclusion
Jørn Borch Søe's contributions to the field of food processing and innovation, as evidenced by his patents and collaborations, highlight his significant impact on the industry. His ongoing dedication to improving methods for edible oil treatment demonstrates the importance of innovation in addressing contemporary challenges in food science.