Mark Turner

Title: Mark Turner: Innovator in Enzymatic Oil-Degumming Methods

Introduction

Mark Turner is an accomplished inventor based in Horshølm, Denmark. He has made significant contributions to the field of enzymatic processes, particularly in the degumming of edible oils. With a total of 3 patents to his name, Turner has established himself as a key figure in innovation.

Latest Patents

One of his latest patents is an enzymatic oil-degumming method. This process involves treating edible oil with a lipid acyltransferase to transfer an acyl group from a major part of the phospholipid to one or more acyl acceptors. The acyl acceptor can be any compound that contains a hydroxyl group. In one embodiment, the acyl acceptor is water, while in another, it may be one or more sterols and/or stanols. When the acyl acceptor is a stanol and/or sterol, the process produces one or more sterol esters and/or stanol esters. The lipid acyltransferase used in this process may include various amino acid sequences, demonstrating the complexity and innovation behind Turner's work.

Career Highlights

Throughout his career, Mark Turner has worked with notable companies such as Danisco A/S and DuPont Nutrition Biosciences ApS. His experience in these organizations has allowed him to refine his skills and contribute to significant advancements in food science and biotechnology.

Collaborations

Some of his coworkers include Jorn Borch Søe and Arno De Kreij. Their collaboration has likely fostered an environment of innovation and creativity, further enhancing the impact of their work in the industry.

Conclusion

Mark Turner is a prominent inventor whose work in enzymatic oil-degumming methods has made a lasting impact on the field. His innovative approaches and collaborations continue to influence advancements in food technology.