Markus Kreuss

Title: Innovations by Inventor Markus Kreuss

Introduction

Markus Kreuss is a notable inventor based in Freimettigen, Switzerland. He has made significant contributions to the field of food and beverage product development. With a total of 4 patents to his name, Kreuss has focused on enhancing the texture and mouthfeel of food products through innovative methods.

Latest Patents

Kreuss's latest patents include a method of producing a food or beverage product with free divalent cations that promote protein aggregation. This invention results in a food or beverage product that features improved texture and mouthfeel. The product comprises aggregated proteins, including micellar casein and whey protein aggregates, with specific parameters such as a pH of 6.1-7.1 and a concentration of 6-40 wt. % milk solids. Additionally, the casein to whey protein ratio is maintained between 90/10 and 60/40, with a concentration of 3-8 mM free divalent cations. The agglomerates produced have a mean diameter of 5-50 microns, as measured by laser diffraction.

Another patent by Kreuss outlines a method for producing a food or beverage product that involves providing an ingredient composition with micellar caseins and whey proteins. This composition also has a pH of 6.1-7.1 and a protein concentration of 1-15 wt. %. The method includes adding divalent cations, homogenizing the mixture, and then pasteurizing and stirring it at a temperature of 80°C-100°C for a specific duration. The resulting product features aggregated proteins with similar parameters to his previous patent.

Career Highlights

Throughout his career, Kreuss has worked with prominent companies such as Société des Produits Nestlé S.A. and Nestec S.A. His experience in these organizations has contributed to his expertise in food science and product innovation.

Collaborations

Kreuss has collaborated with notable professionals in his field, including Christophe Joseph Etienne Schmitt and Lionel Jean Rene Bovetto. These collaborations have likely enriched his work and led to further advancements in food technology.

Conclusion

Markus Kreuss is a distinguished inventor whose work in food and beverage product development has led to several innovative patents. His contributions continue to influence the industry, enhancing the quality and experience of