Company Filing History:
Years Active: 2011
Title: **Innovations by Marianne Claessens: Pioneering Food Products with Digestive Advancements**
Introduction
Marianne Claessens, an innovative inventor based in Vilvoorde, Belgium, has made significant contributions to the field of food science. With a focus on improving nutritional products, Claessens holds a patent that centers on food products made with slowly digestible or digestion-resistant carbohydrate compositions.
Latest Patents
Marianne Claessens holds a patent titled "Food products comprising a slowly digestible or digestion resistant carbohydrate composition." This invention encompasses a food product that contains an oligosaccharide composition, which is either digestion-resistant or slowly digestible. The process for producing this oligosaccharide composition involves creating an aqueous composition containing at least one oligosaccharide and one monosaccharide by saccharification of starch. The mixture is then filtered to isolate a monosaccharide-rich stream and an oligosaccharide-rich stream. Alternatively, the composition can be produced by heating a concentrated aqueous feed that contains monosaccharides or linear saccharide oligomers with specific catalysts to produce non-linear saccharide oligomers.
Career Highlights
Marianne Claessens is associated with Tate & Lyle Ingredients Americas LLC, a company known for its ingredients and solutions in food and beverage applications. Her work at Tate & Lyle reflects her dedication to advancing nutritional innovations, particularly in creating healthier food options for consumers.
Collaborations
Throughout her career, Claessens has collaborated with notable colleagues such as Michael D. Harrison and James C. Purdue. These collaborations highlight the synergy of expertise in developing innovative solutions within the food industry. Their collective efforts contribute to the advancement of food science and the enhancement of dietary products.
Conclusion
Marianne Claessens stands out as an accomplished inventor in the field of food science, with her patent offering promising advancements in nutritional products. Her work with Tate & Lyle Ingredients Americas LLC and collaboration with esteemed colleagues paints a picture of a dedicated professional who is committed to improving dietary options in a way that benefits consumers. As innovations in food technology continue to evolve, Claessens's contributions will undoubtedly have a lasting impact on the industry.