This inventor holds 5 USPTO granted patents, plus 2 CIPO patents. Top assignees: Kraft Foods, Inc., General Foods Hag, Hag Gf Aktiengesellschaft. Active years: 1985-2000.
Company Filing History:
2 out of 298 
1 out of 1 
1 out of 6 Years Active: 1985-2000
Title: Otto G Vitzthum: Innovator in Food Technology
Introduction
Otto G Vitzthum is a notable inventor based in Bremen, Germany. He has made significant contributions to the field of food technology, particularly in the stabilization of liquid coffee and the treatment of cocoa products. With a total of 5 patents, Vitzthum's work has had a lasting impact on the food industry.
Latest Patents
One of Vitzthum's latest patents focuses on the stabilization of liquid coffee by treatment with alkali. This invention aims to inhibit the development of acidity in liquid coffee, resulting in a longer shelf-stable product. The method involves treating coffee extract with an alkali to convert acid precursors into their respective acid salts, followed by neutralization with an acid to achieve the desired pH level. Another significant patent is a method for removing off-notes from cocoa products. This method treats fermented cocoa beans to produce acid-reduced, roasted, de-shelled cocoa with a decreased level of 2-methoxy-3-isopropylpyrazine (MIPP). The treatment involves steaming cocoa beans at temperatures ranging from about 100°C to about 140°C for a specified duration.
Career Highlights
Throughout his career, Vitzthum has worked with prominent companies in the food industry, including Kraft Foods, Inc. and Jacobs Suchard AG. His experience in these organizations has allowed him to develop innovative solutions that enhance product quality and shelf life.
Collaborations
Vitzthum has collaborated with notable professionals in his field, including Klaus D Koch and Allan G Bradbury. These collaborations have contributed to the advancement of food technology and the development of new methods for improving food products.
Conclusion
Otto G Vitzthum's contributions to food technology through his patents and collaborations have significantly influenced the industry. His innovative approaches to stabilizing liquid coffee and improving cocoa products demonstrate his commitment to enhancing food quality and safety.