Marta Bartoccini

Title: Marta Bartoccini: Innovator in Edible Emulsions

Introduction

Marta Bartoccini is a notable inventor based in Vlaardingen, Netherlands. She has made significant contributions to the field of food technology, particularly in the development of innovative emulsions. Her work focuses on creating healthier food products that meet modern dietary needs.

Latest Patents

Marta Bartoccini holds a patent for a low-fat water-in-oil emulsion containing substantial amounts of HOH triglycerides. This invention relates to a water-in-oil emulsion comprising 50 to 85 wt. % of an aqueous phase and 15 to 50 wt. % of a fat phase. The fat phase includes HOH triglycerides in an amount of 8 to 50% of the total weight of the fat phase, and HHH triglycerides in an amount of 1 to 6% of the total weight of the fat phase. Notably, at least 25% of the HHH triglycerides contain at least two different fatty acid residues. The invention also encompasses a process for preparing this edible emulsion and its use in promoting the inversion of oil-in-water emulsions.

Career Highlights

Marta Bartoccini is currently employed at Conopco, Inc., where she continues to innovate in the field of emulsions. Her work has been instrumental in advancing food technology and improving the nutritional profiles of various products.

Collaborations

Marta collaborates with talented colleagues, including Susanna Kimberley Van Der Hoorn and Eckhard Flöter. Their combined expertise contributes to the success of their projects and the development of new food technologies.

Conclusion

Marta Bartoccini is a pioneering inventor whose work in edible emulsions is shaping the future of food technology. Her innovative approaches are making significant strides in creating healthier food options for consumers.