Krish Bhaggan

Title: Innovations by Krish Bhaggan

Introduction

Krish Bhaggan is a notable inventor based in Wormerveer, Netherlands. He has made significant contributions to the field of food science and technology, particularly in the development of innovative fat blends and isomerization processes. With a total of 3 patents to his name, Bhaggan continues to push the boundaries of culinary science.

Latest Patents

One of Bhaggan's latest patents is titled "Fat blends with crystal modifiers." This invention involves blends containing a vegetable fat or a combination of vegetable fats and at least 0.1 wt % of a composition comprising ursolic acid and oleanolic acid. The unique weight ratio of 1:00 to 99:1 allows for high crystallization rates, which can lead to various beneficial effects in the final fat blend or food product. Another significant patent is for the "Production of materials rich in conjugated isomers of long chain polyunsaturated fatty acid residues." This invention describes an isomerization process where non-conjugated long chain polyunsaturated fatty acids are treated with a base in the presence of an alcohol with three or more carbon atoms and at least two hydroxyl groups. The resulting reaction product contains conjugated isomers obtained in higher yield at lower temperatures, free from non-food grade solvents.

Career Highlights

Krish Bhaggan is currently associated with Unilever Patent Holdings B.V., where he applies his expertise in food technology to develop innovative solutions. His work has not only advanced the understanding of fat blends but has also contributed to healthier food options for consumers.

Collaborations

Throughout his career, Bhaggan has collaborated with esteemed colleagues such as Frederick William Cain and John Bernard Harris. These partnerships have fostered a creative environment that encourages the exchange of ideas and the development of groundbreaking inventions.

Conclusion

Krish Bhaggan's contributions to the field of food science through his innovative patents demonstrate his commitment to enhancing food quality and health. His work continues to inspire advancements in culinary technology and improve consumer choices.