Company Filing History:
Years Active: 2003-2010
Title: Innovations by Lucas Antonius Maria Van Der Wielen
Introduction
Lucas Antonius Maria Van Der Wielen, hailing from Bleiswijk, Netherlands, is an accomplished inventor with two notable patents to his name. His work primarily focuses on advancements in protein preparation methods, showcasing his expertise in biochemistry and food technology.
Latest Patents
Lucas's latest patents include a groundbreaking method of preparing a protein aggregate and a pharmaceutical preparation. This invention describes a method in which an aqueous protein solution is acidified to a pH above the isoelectric point of the protein. The process involves a first protein that, through acidification, can form a protein aggregate. This is done in the presence of a second protein, leading to the formation of a coaggregate consisting of both proteins. Notably, the second protein does not aggregate under the same conditions without the first protein. The acidification process is preferably achieved using carbon dioxide (CO).
His second patent introduces a method for the sequential precipitation of casein and calcium phosphate from a milk source. This innovative method includes steps such as contacting the milk source with carbon dioxide under pressure to precipitate the casein, separating the casein while maintaining the pressure to produce a casein fraction and a whey fraction, and finally releasing pressure from the whey fraction to enable the precipitation of calcium phosphate.
Career Highlights
Throughout his career, Lucas has contributed significantly to the field by working at reputable organizations, including Campina B.V. and Technische Universiteit Delft. His work in these institutions has allowed him to combine research with practical applications, thus bridging the gap between theory and practice.
Collaborations
Lucas collaborated with notable professionals in his field, including Clemens Johannes Willibrordus Köllmann and Gerard Willem Hofland. These collaborations have further fueled his research endeavors and contributed to the successful development of his innovative methods.
Conclusion
In summary, Lucas Antonius Maria Van Der Wielen stands out as an inventive force in the protein preparation domain. His patented methods not only illustrate his creativity and technical expertise but also offer significant advancements in food technology and pharmaceutical applications. Through his collaborations and positions in prominent organizations, Lucas continues to make impactful contributions to science and industry.