Company Filing History:
Years Active: 2019
Title: The Innovations of Maximillian Kranz in Sugar-Dipeptide Conjugates
Introduction
Maximillian Kranz is an accomplished inventor based in Freising, Germany, known for his innovative contributions to the field of food science. With a focus on enhancing food products through novel compounds, Kranz has made significant strides in creating a unique method for producing sugar-dipeptide conjugates.
Latest Patents
One of Kranz's notable patents is focused on sugar-dipeptide conjugates. The patent outlines a method for making such conjugates by forming a liquid eutectic mixture that combines at least two solid compounds at 25°C along with water. The invention centers specifically around a dipeptide and a reducing sugar. This innovative approach not only enhances the understanding of sugar-dipeptide interactions but also opens the door to developing new food products that can benefit from these advanced compounds.
Career Highlights
Maximillian Kranz currently works at Nestec S.A., a subsidiary of Nestlé that specializes in research and development for food products. His dedication to advancing food technology is reflected in his patent work, which positions him as a pivotal player in food science innovations.
Collaborations
Throughout his career, Kranz has had the opportunity to collaborate with talented individuals in his field, including Candice Marie Smarrito-Menozzi and Florian Viton. These partnerships highlight the collaborative spirit that drives innovation within research institutions and companies focused on developing cutting-edge food products.
Conclusion
Maximillian Kranz’s work with sugar-dipeptide conjugates signifies a breakthrough in food technology, showcasing the potential for novel ingredients to enhance food formulations. His commitment to innovation, backed by his patent and collaborative efforts, ensures that he remains at the forefront of advancements in the food science industry.