Mathijs Soogen

Title: Innovations by Mathijs Soogen in Non-Dairy Compositions

Introduction

Mathijs Soogen is an innovative inventor based in Leuven, Belgium. He has made significant contributions to the field of food technology, particularly in the development of non-dairy compositions derived from pulses. His work focuses on enhancing the texture and quality of fermented milk derivatives.

Latest Patents

Mathijs Soogen holds a patent for a "Pulse seed-based non-dairy composition and associated methods." This patent discloses methods for removing the plant tone of starchy Fabaceae pulses, which include chickpeas, yellow peas, common beans, and fava beans. The invention involves the transformation of these pulses in an emulsifying and emulsion stabilizing manner suitable for fermentation. The resulting emulsion can be utilized in fermented milk derivatives that possess a desirable texture or form, which melts or self-disintegrates in the mouth. To achieve these technical effects, the pulses are pretreated with an aqueous bicarbonate solution or a bicarbonate/carbonate solution, maintaining a pH between 7 and 10.

Career Highlights

Mathijs Soogen is affiliated with Katholieke Universiteit Leuven, where he conducts research and development in food technology. His innovative approach to utilizing pulses in non-dairy products has positioned him as a notable figure in the industry.

Collaborations

Some of his coworkers include Wouter Merckx and Ivo Roelants, who contribute to the research and development efforts at the university.

Conclusion

Mathijs Soogen's work in developing pulse-based non-dairy compositions showcases his commitment to innovation in food technology. His patent reflects a significant advancement in creating healthier and more versatile food products.