Martti Soderstrom

Title: Martti Soderstrom: Innovator in Food Quality Processing

Introduction

Martti Soderstrom is a notable inventor based in Turku, Finland. He has made significant contributions to the field of food processing, particularly in the fractionation of grain flour. His innovative approach has led to advancements in the quality and usability of food products derived from grain.

Latest Patents

Martti Soderstrom holds a patent for a process aimed at fractioning grain flour into components of food quality. The patent describes a method that separates the remaining fraction of grain flour after the main starch and gluten have been extracted. This process results in two valuable food products: one primarily composed of albumin-globulin-type proteins and another syrupy product rich in sugars from hydrolyzed small-particle starch. The method involves heating a homogenous slurry at a temperature of at least 120°C and treating it with alpha-amylase and beta-glucanase at a maximum temperature of 90°C. The resulting protein precipitate is then separated, washed, and dried, while the clear fraction is further processed to enhance its sugar content.

Career Highlights

Martti Soderstrom is associated with Oy Vehna Ab, where he applies his expertise in food technology. His work has been instrumental in developing processes that improve the nutritional quality of food products. With a focus on innovation, he continues to explore new methods for enhancing food processing techniques.

Collaborations

Martti has collaborated with notable colleagues such as Hannu Maunula and Marja-Leena Sarkki. Their combined efforts in research and development have contributed to advancements in the food processing industry.

Conclusion

Martti Soderstrom's innovative work in the fractionation of grain flour has paved the way for improved food quality products. His contributions are significant in the realm of food technology, showcasing the importance of innovation in enhancing nutritional value.