Location History:
- Sidcup, GB (1991)
- London, GB (1992)
Company Filing History:
Years Active: 1991-1992
Title: Mark Weyland: Innovator in Chocolate Composition Technology
Introduction
Mark Weyland is a notable inventor based in Sidcup, GB. He has made significant contributions to the field of chocolate composition technology, holding 2 patents that focus on innovative fat blends and cocoa butter fractions. His work has implications for the food industry, particularly in enhancing the quality and processing of chocolate products.
Latest Patents
Weyland's latest patents include "Fat blends for chocolate compositions" and "Cocoa butter fractions." The first invention concerns fat blends comprising cocoa butter and butter olein, which can be used to lower the viscosity of chocolate compositions during processing. The second patent focuses on fractions of cocoa butter with specific N-profiles, obtained through solvent fractionation. These fractions can be blended with natural cocoa butter and other fats, serving various applications such as chocolate fillings and coatings for frozen products.
Career Highlights
Mark Weyland is associated with Van Den Bergh Foods Co., a division of Conopco, Inc. His work at this company has allowed him to explore and develop innovative solutions in chocolate technology. His contributions have been instrumental in advancing the quality and functionality of chocolate products in the market.
Collaborations
Weyland has collaborated with notable colleagues, including Michael T Devitt and Deryck J Cebula. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas in the field of food technology.
Conclusion
Mark Weyland's contributions to chocolate composition technology through his patents and collaborations highlight his role as an influential inventor in the food industry. His work continues to impact the way chocolate products are formulated and processed.