Karl Ludovici

Title: The Innovations of Karl Ludovici

Introduction

Karl Ludovici is a notable inventor based in Bergisch Gladbach, Germany. He is recognized for his contributions to the field of food technology, particularly in the processing of starches. His innovative approach has led to advancements that benefit various industries, including animal feed and food production.

Latest Patents

Ludovici holds a patent for a "Method for preparing and using B-starch." This patent describes a process for the enzymatic processing of the third phase of dough separation, which contains both B-starch and soluble flour components. The method involves adding amylases and hemicellulases after the mechanical separation of A starch and gluten. The mixture is then heated to temperatures ranging from 55 to 75 degrees Celsius, preferably between 60 to 70 degrees Celsius. Following this, the product is concentrated by evaporation after saccharification and pentosane partial hydrolysis. The resulting product can serve as a partial or complete substitute for dairy raw materials or vegetable carbohydrates in animal feeds, food products, and ices. He has 1 patent to his name.

Career Highlights

Throughout his career, Ludovici has worked with various companies, including Pfeifer & Langen GmbH & Co. KG. His work has significantly impacted the food technology sector, showcasing his expertise in starch processing and enzymatic applications.

Collaborations

Ludovici has collaborated with notable individuals in his field, including Jan Buining and Timo Johannes Koch. These collaborations have further enhanced his innovative contributions to food technology.

Conclusion

Karl Ludovici's work exemplifies the importance of innovation in food technology. His patented methods for processing B-starch demonstrate his commitment to advancing the industry. His contributions continue to influence the way food products are developed and utilized.