Location History:
- Lijsterlaan, NL (1989)
- Maassluis, NL (1983 - 2001)
Company Filing History:
6 out of 156 
4 out of 1,003 Years Active: 1983-2001
Title: **The Innovations of Leo Frans Vermaas**
Introduction
Leo Frans Vermaas, a notable inventor based in Maassluis, Netherlands, has made significant contributions to the field of food technology, particularly in the development of margarine and spreads. With ten patents to his name, his innovations reflect a deep understanding of fats and emulsion processes, which have influenced the food industry.
Latest Patents
Among his latest patents, Vermaas has introduced a fat blend specifically designed for margarine and water-in-oil (W/O) spreads. His inventive process enables the creation of a margarine hardstock fat blend, which comprises 5-14% of a hardstock derived from a stearin fraction of an interesterified mixture. This mixture includes 25-65% unhardened lauric fat stearin and 75-35% unhardened C.sub.16+ fat stearin. Notably, Vermaas's process for preparing such hardstock requires no chemical modification, solvents, or Lanza fractionation. Additionally, this innovative method yields an olein fraction suitable for use in cooking or baking fats and W/O emulsion spreads.
Career Highlights
Throughout his career, Leo Frans Vermaas has worked with several prestigious companies, including Van Den Bergh Foods Company and Lever Brothers Company, both known for their strong impact on the global food market. His experience with these esteemed organizations has further honed his expertise and fostered his inventive spirit in the food technology space.
Collaborations
Vermaas has collaborated with industry experts, including Hindrik Huizinga and Cornelis Laurentius Sassen, to push the boundaries of margarine technology. These collaborations have been instrumental in the successful development and patenting of his innovative methods and products, showcasing the value of teamwork in advancing collective knowledge.
Conclusion
In summary, Leo Frans Vermaas stands out as a significant inventor in the realm of food technology with his ten patents. His latest innovations in margarine and spread production not only exemplify his expertise but also provide practical solutions within the industry. As he continues to contribute to the field, his work will undoubtedly inspire future innovations in food science.