Mark A Kooyman

Title: Innovations of Mark A Kooyman

Introduction

Mark A Kooyman is an accomplished inventor based in Maple Grove, MN (US). He has made significant contributions to the field of food colorants, holding a total of three patents. His work focuses on developing stable and effective colorant solutions for ready-to-eat (RTE) cereals.

Latest Patents

Kooyman's latest patents include a stabilized annatto-caramel food colorant. This innovative blend has a pH of about 9.1 to 10, which enhances its stability against precipitation while providing a rich brown color. The colorant blends are particularly beneficial for use in RTE cereals and are characterized by low ammonia contents of less than 0.05%. The methods for preparing these low ammonia content caramel color solutions involve adding potassium hydroxide (KOH) to a caramel solution to achieve a pH greater than 10. This process allows for the off-gassing of ammonia, reducing its content to below 0.05%. The caramel colorant is then acidified to a pH of 6.5 to 7, resulting in a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant with a pH of about 12.5 to 13.5 is then mixed with the treated caramel solution in a solids weight ratio ranging from about 1:1 to about 4:1.

Career Highlights

Kooyman has been instrumental in advancing food colorant technology at General Mills, Inc. His innovative approaches have led to the development of products that meet consumer demands for quality and safety in food coloring.

Collaborations

Throughout his career, Kooyman has collaborated with notable colleagues, including Malathy Nair and James W Geoffrion. These partnerships have fostered a creative environment that encourages the development of groundbreaking food colorant solutions.

Conclusion

Mark A Kooyman's contributions to the field of food colorants exemplify his dedication to innovation and quality. His patents reflect a commitment to improving product stability and safety in the food industry.