Nigel K Slater

Title: The Innovations of Nigel K Slater

Introduction

Nigel K Slater is a notable inventor based in West Kingsdown, GB. He has made significant contributions to the field of food science, particularly in the production of aroma and flavor materials. With a total of 2 patents to his name, Slater's work has implications for the baking industry, especially in the creation of sourdough bread.

Latest Patents

Slater's latest patents focus on the production of aroma and flavor materials using lactic acid bacteria. One of his patents describes a method where aroma and flavor materials for baking are produced by culturing lactic acid bacteria in an aqueous dispersion of an expanded, pregelatinized, starch-containing cereal adsorbent. This cereal adsorbent is created through the extrusion of a cereal product under specific conditions. The process results in a concentrate that is substantially free from insoluble matter, which can be separated into a cell concentrate and a clarified broth containing the desired aroma and flavor materials. Another patent emphasizes the production of supported lactic acid bacteria, which can be used in baking applications.

Career Highlights

Nigel K Slater is associated with Unilever Patent Holdings B.V., where he continues to innovate in the field of food technology. His work has not only advanced the understanding of flavor production but has also provided practical applications for the baking industry.

Collaborations

Throughout his career, Slater has collaborated with notable colleagues such as Wietse Van Dijk and Bartholomeus J Van Schie. These collaborations have likely contributed to the success and development of his innovative ideas.

Conclusion

Nigel K Slater's contributions to the field of food science through his patents demonstrate his commitment to innovation in flavor production. His work continues to influence the baking industry, showcasing the importance of scientific advancements in everyday food products.