Location History:
- Gonnehem, FR (2011 - 2022)
- Maisnil les Ruitz, FR (2024)
Company Filing History:
6 out of 370 
1 out of 832,843 Years Active: 2011-2025
Title: Innovations by Manuel Barata: Pioneering Pea Albumin Technologies
Introduction
Manuel Barata, an inventive force based in Gonnehem, France, has made significant strides in the food and pharmaceutical industries through his innovative work with pea albumins. With a portfolio of six patents, Barata's contributions focus on improving emulsifying activities and efficient methods for fractionating pea proteins. His inventions reflect a blend of scientific rigor and practical application, aimed at enhancing the utility of plant-based proteins.
Latest Patents
Manuel Barata's latest patents showcase his commitment to innovation in the field of food technology. One of his notable inventions is titled "Pea albumins, method for obtaining same and applications thereof." This patent introduces a pea albumin that exhibits enhanced emulsifying activity, capable of emulsifying over 600 ml of corn oil per gram of albumin. The invention also delineates a method for obtaining this improved pea albumin, emphasizing its potential use in various industrial applications, particularly within food and pharmaceuticals.
Another significant patent is "Method for fractionating soluble fractions of peas, fraction thus obtained and upgrade thereof." This method outlines a sequential approach involving microfiltering or centrifuging, followed by ultrafiltering and optionally reverse-osmosis steps. This innovative technique aims to reduce protein leakage into soluble fractions while enhancing the yield of single concentration steps, all without the use of organic solvents other than water. The practicality of the method is underpinned by the use of conventional devices, making it accessible for professionals in the field.
Career Highlights
Throughout his career, Manuel Barata has collaborated with prominent companies, including Roquette Frères, where he applied his expertise in food science and technology. His work has had a substantial impact on the development of new protein sources and their applications in various markets. With a keen focus on sustainable and efficient methods, Barata has positioned himself as a key player in advancing protein technologies within the industry.
Collaborations
Barata's journey has been marked by notable collaborations with esteemed professionals like Pierrick Duflot and Mohamed Mathlouthi. These partnerships have fostered a collaborative environment that enhances innovation and development in the field of food science. Through teamwork and shared expertise, they have collectively contributed to pushing the boundaries of what is possible with plant-based proteins.
Conclusion
Manuel Barata stands out as a distinguished inventor, whose innovative patents are shaping the future of food and pharmaceutical applications. His dedication to improving plant-based protein technologies, particularly with pea albumins, showcases the importance of innovation in creating sustainable solutions. As he continues to explore new frontiers in his field, Barata's work will undoubtedly leave a lasting impact on industries reliant on effective and efficient protein sources.