Company Filing History:
Years Active: 2018
Title: Morten Daugaard Andersen: Innovator in Heat Stable Chocolate
Introduction
Morten Daugaard Andersen is a notable inventor based in Højbjerg, Denmark. He has made significant contributions to the field of food technology, particularly in the development of heat stable chocolate. His innovative approach has led to the creation of a unique formulation that enhances the stability and quality of chocolate products.
Latest Patents
Morten Daugaard Andersen holds a patent for his invention titled "Heat Stable Chocolate." This invention comprises a fat phase that includes specific percentages of crystalline seed and emulsifiers, which contribute to the chocolate's heat stability. The formulation includes 0.1-15% by weight of crystalline seed, 0.01-5% by weight of an emulsifier that is not lecithin, and a combination of cocoa butter and cocoa butter equivalents. The crystalline seed is composed of SatOSat-triglycerides and StOSt-triglycerides, ensuring that the chocolate maintains its quality even at elevated temperatures.
Career Highlights
Throughout his career, Morten Daugaard Andersen has worked with prominent companies in the food industry. Notably, he has been associated with AAK AB, where he has contributed to advancements in chocolate technology. His expertise in the formulation of chocolate products has positioned him as a key figure in the industry.
Collaborations
Morten Daugaard Andersen has collaborated with various professionals and organizations in the food technology sector. His work has been instrumental in pushing the boundaries of chocolate formulation and stability.
Conclusion
Morten Daugaard Andersen's innovative contributions to heat stable chocolate exemplify his expertise and dedication to the field of food technology. His patent reflects a significant advancement that benefits both manufacturers and consumers alike.