Nanneke Joke De Fouw

Title: Profile of Inventor Nanneke Joke De Fouw

Introduction

Nanneke Joke De Fouw is an innovative inventor based in Delft, Netherlands, recognized for her contributions in the field of food science. With a total of three patents to her name, she has made significant strides in developing novel salad dressings that enhance the eating experience through improved texture and mouthfeel.

Latest Patents

One of Nanneke's latest inventions is an "Opaque Low Fat Salad Dressing with an Improved Mouthfeel." This dressing achieves its unique opacity through the emulsification of oil in a pre-emulsion, which is then added and homogenized with a water phase containing other dressing ingredients. Additionally, she has developed a "Process for the Preparation of Water Continuous Emulsions," which contains 10 to 60 wt. % of dispersed oil and incorporates proteins from various sources like egg, milk, vegetables, or fruit, while avoiding polysaccharide thickeners. The process involves several steps, including the dispersion of protein, coarse emulsion mixing, homogenization to achieve small oil droplet sizes, acidification of the emulsion, and the careful addition of an aqueous electrolyte solution to promote flocculation, thereby enhancing the dressing's viscosity and texture.

Career Highlights

Nanneke has cultivated her expertise through her work with notable companies such as Van Den Bergh Foods, which is a division of Conopco, Inc., and The Thomas J. Lipton Company, also a division of Conopco, Inc. Her experience in these respected organizations has significantly contributed to her invention capabilities and understanding of food formulation.

Collaborations

During her career, Nanneke has collaborated with notable colleagues including Leendert Alderliesten and Johannes Mateus Van Amelsvoort. These collaborations have played a crucial role in her innovative journey, allowing her to blend various insights and skills to advance her work in food science.

Conclusion

Nanneke Joke De Fouw’s contributions to the food industry exemplify how innovation in recipe and formulation can lead to healthier and more appealing product offerings. Her patents not only highlight her inventive prowess but also set a standard for future developments in low-fat food products. As she continues her work, her legacy will inspire future generations of inventors in the field.