Maasland, Netherlands

Nicolaas J Verhoef


Average Co-Inventor Count = 2.7

ph-index = 5

Forward Citations = 73(Granted Patents)


Company Filing History:


Years Active: 1984-1995

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5 patents (USPTO):Explore Patents

Title: The Innovative Contributions of Nicolaas J. Verhoef

Introduction

Nicolaas J. Verhoef, a distinguished inventor from Maasland, Netherlands, has made significant strides in the food industry through his inventive solutions. With a portfolio of five patents, Verhoef's contributions focus primarily on unique compositions and techniques related to pastry and dough products.

Latest Patents

Among his notable inventions is the patent for "Puff Pastry Laminates," which describes a baked composite dough product featuring a puff pastry dough sheet with an anchoring layer for a moisture-barrier coating. This innovation has potential applications in baked products with moist filling materials, combining both taste and functionality. Another significant patent by Verhoef covers a "Fat Composition" that consists of a blend of non-digestible polyol fatty acid polyesters and glyceride fat. This composition is designed to enhance baking performance, especially in layered doughs, providing ample lift during the baking process.

Career Highlights

Verhoef's career includes notable tenures at prominent companies such as Thomas J. Lipton, Inc., and Van Den Bergh Foods Company, which is a division of Conopco, Inc. His experiences at these organizations have greatly influenced his innovative journey and contributed to the creation of his patents.

Collaborations

Throughout his career, Nicolaas J. Verhoef has collaborated with esteemed colleagues, including Hendrik F. Zock and Ebo J. Holscher. These partnerships have been vital in exploring innovative ideas and advancing product development in the food industry.

Conclusion

Nicolaas J. Verhoef stands out as a prolific inventor, whose work has reshaped aspects of food technology. His patents not only showcase his innovative spirit but also offer practical solutions that benefit the industry and consumers alike. Verhoef's dedication to improving food products continues to inspire future inventions in the field.

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