Karin Brunner

Title: Innovations by Karin Brunner in Thermally Inhibited Starch

Introduction

Karin Brunner is an accomplished inventor based in Tulln, Austria. She has made significant contributions to the field of food science, particularly in the development of thermally inhibited starch and starchy flours. Her innovative work has led to advancements that benefit various applications in the food industry.

Latest Patents

Karin Brunner holds a patent for her invention titled "Thermally inhibited starch and starchy flours." This patent describes a process involving the heat treatment of native starch, which is pre-dried to a dry matter content of at least 95% by weight. The treatment occurs in the presence of at least 0.1% by volume of oxygen at temperatures exceeding 100°C, utilizing a vibrating spiral conveyor. This innovative method enhances the properties of starch, making it more versatile for industrial applications.

Career Highlights

Karin Brunner is associated with Agrana Stärke GmbH, a company known for its expertise in starch production. Her work at Agrana has allowed her to focus on research and development, leading to her successful patent. With her dedication and expertise, she has become a key player in her field.

Collaborations

Karin collaborates with notable colleagues, including Marnik Michel Wastyn and Dietmar Grüll. Their teamwork has contributed to the success of various projects and innovations within the company.

Conclusion

Karin Brunner's contributions to the field of thermally inhibited starch demonstrate her innovative spirit and commitment to advancing food science. Her patent and work at Agrana Stärke GmbH highlight her role as a significant inventor in this specialized area.