Ellicott City, MD, United States of America

Leendert H Wesdorp


Average Co-Inventor Count = 3.7

ph-index = 5

Forward Citations = 109(Granted Patents)


Location History:

  • Schledam, NL (1995)
  • Ellicott City, MD (US) (1993 - 2002)

Company Filing History:


Years Active: 1993-2002

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7 patents (USPTO):Explore Patents

Title: Leendert H Wesdorp: Innovator in Food Product Technology

Introduction

Leendert H Wesdorp is a notable inventor based in Ellicott City, MD (US). He has made significant contributions to the field of food technology, particularly in the development of innovative food products. With a total of 7 patents to his name, Wesdorp has focused on enhancing food formulations through the use of advanced materials.

Latest Patents

Wesdorp's latest patents include groundbreaking work on the use of mesomorphic phases in food products. This technology allows for the incorporation of mesomorphic phases of edible surfactants into food products, which can provide structuring or fat-replacement benefits. These mesomorphic phases are ideally present as bulk phases in finished or ready-to-eat food products. Another significant patent involves low-fat spreads and dressings, which comprise a mesomorphic phase and contain between 0 to 20 wt % of fat, along with 0.1 to 30 wt % of biopolymers and edible surfactants.

Career Highlights

Throughout his career, Wesdorp has worked with prominent companies in the food industry. Notably, he has been associated with Van Den Bergh Foods Company, a division of Conopco, Inc., and Van Den Bergh Foods Company. His work has contributed to advancements in food product formulations that cater to health-conscious consumers.

Collaborations

Wesdorp has collaborated with several professionals in his field, including Robert A Madsen and James J Kasica. These collaborations have likely enriched his research and development efforts, leading to innovative solutions in food technology.

Conclusion

Leendert H Wesdorp stands out as an influential inventor in the realm of food product technology. His patents reflect a commitment to improving food formulations, making them healthier and more appealing to consumers. His contributions continue to shape the future of food innovation.

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