Maasdam, Netherlands

Nigel K Slater


Average Co-Inventor Count = 2.9

ph-index = 1

Forward Citations = 8(Granted Patents)


Company Filing History:


Years Active: 1992-1993

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2 patents (USPTO):Explore Patents

Title: The Innovative Contributions of Nigel K Slater

Introduction

Nigel K Slater is a notable inventor based in Maasdam, Netherlands. He has made significant contributions to the field of food technology, particularly in the development of tea products and emulsion spreads. With a total of 2 patents, his work reflects a commitment to innovation and quality in food processing.

Latest Patents

One of Nigel's latest patents is a process for preparing a tea product. This process involves adjusting the tea extract to a temperature range of 20 to 80 degrees Celsius, treating it with tannase at a pH of 4 to 7, and then subjecting it to ultrafiltration at temperatures between 2 and 90 degrees Celsius. The use of a membrane with an average molecular weight exclusion point of at least 5000 Daltons, preferably at least 30,000 Daltons, is crucial in this process. Additionally, the extract may undergo further filtration, preferably microfiltration. Another significant patent involves a method for preparing a water-in-oil emulsion spread using a wet gelatin retentate. This method reduces off-flavors by employing membrane filtration to remove low molecular weight fractions before mixing with a fat phase.

Career Highlights

Throughout his career, Nigel has worked with several prominent companies, including Thomas J. Lipton Company, a division of Conopco, Inc., and Van Den Bergh Foods Company, also a division of Conopco, Inc. His experience in these organizations has allowed him to refine his skills and contribute to innovative food products.

Collaborations

Nigel has collaborated with notable colleagues such as Bart Barmentlo and Willem J Bel. These partnerships have fostered a creative environment that encourages the exchange of ideas and advancements in food technology.

Conclusion

Nigel K Slater's contributions to food technology through his patents and collaborations highlight his innovative spirit and dedication to improving food products. His work continues to influence the industry and inspire future advancements.

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