This inventor holds 4 USPTO granted patents. Top assignees: Jacobs Suchard Ag, Hag Gf Aktiengesellschaft, Kraft Foods, Inc.. Active years: 1986-2000.
Location History:
- Breman, DE (1993)
- Bremen, DE (1986 - 2000)
Company Filing History:
2 out of 24 
1 out of 6 
1 out of 298 
Years Active: 1986-2000
Title: Innovations by Klaus D Koch
Introduction
Klaus D Koch is a notable inventor based in Bremen, Germany. He has made significant contributions to the food industry, particularly in the processing of cocoa and coffee products. With a total of four patents to his name, his work has had a lasting impact on the quality and flavor of these popular commodities.
Latest Patents
Klaus D Koch's latest patents include a method of removing off-notes from cocoa products. This innovative method treats fermented cocoa beans to produce acid-reduced, roasted, de-shelled cocoa with a decreased level of 2-methoxy-3-isopropylpyrazine (MIPP). The process involves treating cocoa beans with steam at temperatures ranging from about 100°C to about 140°C for a duration of 10 to 120 minutes. Another significant patent is a process for improving secondary coffee extracts in the production of instant coffees. This process deacidifies and enhances the flavor of secondary extracts by pumping them over alkaline molecular sieves, effectively liberating them from acids and flavor-impeding organic compounds.
Career Highlights
Throughout his career, Klaus D Koch has worked with prominent companies such as Jacobs Suchard AG and Kraft Foods, Inc. His expertise in food processing has allowed him to develop methods that improve the quality of cocoa and coffee products, making them more appealing to consumers.
Collaborations
Klaus has collaborated with notable colleagues, including Otto G Vitzthum and Claus Weisemann. These partnerships have contributed to the advancement of his innovative techniques and have fostered a collaborative environment for research and development in the food industry.
Conclusion
Klaus D Koch's contributions to the food industry through his patents and collaborations have significantly improved the processing of cocoa and coffee products. His innovative methods continue to influence the industry and enhance the quality of these beloved commodities.