Company Filing History:
Years Active: 1999-2001
Title: The Innovative Contributions of Karin Frank
Introduction
Karin Frank is a notable inventor based in Heilbronn-Bockingen, Germany. She has made significant contributions to the field of food technology, particularly in the development of cream substitutes. With a total of 2 patents, her work has garnered attention for its practicality and effectiveness.
Latest Patents
Karin Frank's latest patents focus on a method for the preparation of a cream substitute designed for the addition to hot meals. This innovative cream substitute is created by combining 20 to 60% cream powder and 10 to 50% fat powder within a 15 to 50% matrix of pure fat. The resulting product can be formed into lumps, cubes, or granulate, making it versatile for various culinary applications. Notably, this cream substitute can be stored at room temperature and demonstrates a higher effectiveness than liquid cream on a weight basis.
Career Highlights
Throughout her career, Karin has worked with prominent companies such as Bestfoods and CPC International, Inc. Her experience in these organizations has contributed to her expertise in food technology and innovation.
Collaborations
Karin has collaborated with several professionals in her field, including Florian Biller and Richard Kellermann. These partnerships have likely enriched her work and expanded her innovative capabilities.
Conclusion
Karin Frank's contributions to the development of cream substitutes highlight her innovative spirit and dedication to improving food technology. Her patents reflect a commitment to creating practical solutions that enhance culinary experiences.