Norbert Gimmler

Title: Norbert Gimmler: Innovator in Enzyme-Resistant Starch Technology

Introduction

Norbert Gimmler is a notable inventor based in Ringwood, NJ (US), recognized for his contributions to food science and technology. He holds a total of 10 patents, showcasing his innovative approach to creating healthier food alternatives.

Latest Patents

One of his latest patents involves a process for making enzyme-resistant starch for reduced-calorie flour replacers. This invention produces an enzyme-resistant starch type III with a melting point or endothermic peak of at least about 140°C, as determined by differential scanning calorimetry (DSC). The process yields at least 25% by weight based on the original starch ingredient. It includes stages of gelatinization, nucleation/propagation, and preferably a heat-treatment stage to create reduced-calorie starch-based compositions. The high melting point of this starch allows its use in baked goods without significant loss of enzyme resistance during baking. Additionally, a gelatinized, starch-based bulking agent containing at least 30% by weight of the enzyme-resistant starch can be utilized in various food products, including bar-type, extruded, sheeted, or rotary molded items.

Career Highlights

Throughout his career, Norbert Gimmler has worked with prominent companies such as Nabisco, Inc. and Kraft Foods Holdings, Inc. His experience in these organizations has significantly contributed to his expertise in food technology and innovation.

Collaborations

Some of his notable coworkers include Louise Slade and Harry Levine, who have also made significant contributions to the field of food science.

Conclusion

Norbert Gimmler's work in enzyme-resistant starch technology exemplifies his commitment to innovation in the food industry. His patents and collaborations reflect a dedication to improving food products for healthier consumption.