Michel Pina

Title: Michel Pina: Innovator in Cheese Coating and Plant Protein Complexes

Introduction

Michel Pina is a notable inventor based in Montpellier, France. He has made significant contributions to the fields of food technology and cosmetics through his innovative patents. With a total of two patents to his name, Pina has focused on enhancing the quality and functionality of various products.

Latest Patents

Michel Pina's latest patents include a method for coating cheese and the development of amphiphilic complexes. The cheese coating method is particularly designed for pressed paste cheese. It involves applying a coating composition that consists of 60 wt. % to 100 wt. % of an esterifying product derived from at least one fatty acid and a branched polyol with a minimum of three carbon atoms and two hydroxyl groups. The second patent presents cosmetic and pharmaceutical compositions that utilize amphiphilic or hydrolipidic complexes made from plant proteins modified with fatty chains. These modified proteins are created through a reaction at temperatures ranging from ambient to 80°C, using plant proteins with an average molecular mass of at least 10,000 Daltons and fatty chains containing between 4 and 30 carbon atoms.

Career Highlights

Throughout his career, Michel Pina has worked with reputable companies such as Coletica and Fromageries Bel. His experience in these organizations has allowed him to apply his innovative ideas in practical settings, contributing to advancements in food and cosmetic technologies.

Collaborations

Michel has collaborated with notable professionals in his field, including Jean Graille and Eric Perrier. These partnerships have further enriched his work and expanded the impact of his inventions.

Conclusion

Michel Pina is a distinguished inventor whose work in cheese coating and plant protein complexes showcases his innovative spirit. His contributions continue to influence the food and cosmetic industries, demonstrating the importance of creativity in technology.