Michael J Bayer

Title: Michael J Bayer: Innovator in Acesulfame Potassium Production

Introduction

Michael J Bayer is a notable inventor based in Eschborn, Germany. He has made significant contributions to the field of food ingredients, particularly in the production of acesulfame potassium. With a total of seven patents to his name, Bayer's work has had a considerable impact on the industry.

Latest Patents

One of Bayer's latest patents focuses on a process for producing acesulfame potassium. This innovative process involves reacting a first reaction mixture to form an amidosulfamic acid salt, such as a trialkyl ammonium amidosulfamic acid salt. The first reaction mixture consists of sulfamic acid, an amine, and minimal amounts of acetic acid, typically less than 1 wt %. The process further includes reacting the amidosulfamic acid salt with diketene to create an acetoacetamide salt. In preferred embodiments, the formation of the amidosulfamic acid salt is conducted at pH levels ranging from 5.5 to 7.0. Ultimately, the process derives acesulfame-K from the acetoacetamide salt.

Career Highlights

Throughout his career, Michael J Bayer has worked with prominent companies in the industry. Notably, he has been associated with Celanese International Corporation and Nutrinova Nutrition Specialists & Food Ingredients GmbH. His experience in these organizations has contributed to his expertise in food ingredient innovations.

Collaborations

Bayer has collaborated with several professionals in his field, including Stephan Brietzke and Peter Groer. These collaborations have likely enhanced his research and development efforts in the production of food ingredients.

Conclusion

Michael J Bayer is a distinguished inventor whose work in the production of acesulfame potassium has advanced the food ingredient industry. His innovative processes and collaborations reflect his commitment to excellence in his field.