This inventor holds 1 USPTO granted patent and 2 EPO patents. Top assignee: Buehler Ag. Active years: 2022.
Company Filing History:
Years Active: 2022
Title: The Innovations of Patrick Strähl
Introduction
Patrick Strähl is an accomplished inventor based in Zurich, Switzerland. He is known for his innovative contributions to the field of food technology, particularly in the development of spherical particles for food suspensions and consumable masses. His work has the potential to revolutionize the way food products are formulated, making them healthier and more appealing to consumers.
Latest Patents
Strähl holds a patent for "Spherical particle, and food suspensions and consumable masses having spherical particles." This patent discloses methods of producing spherical particles, agglomerates of spherical particles, and food products that contain these innovations. The particles are composed of a matrix material made from an amorphously solidified biopolymer, which has a dextrose equivalent greater than 20 and an equilibrium water content of less than 10 wt %. The technology allows for the embedding of solid particles, liquid, and gas volumes within the matrix material. Notably, the use of embedded cocoa particles reduces the roughness of cocoa, eliminating the need for emulsifiers and enabling a reduction of up to 50% in the fat phase, leading to the production of low-calorie chocolate products.
Career Highlights
Throughout his career, Patrick Strähl has worked with notable companies such as Bühler AG. His experience in the food technology sector has allowed him to develop innovative solutions that address consumer demands for healthier food options. His patent reflects his commitment to advancing food science and technology.
Collaborations
Strähl has collaborated with esteemed colleagues, including Erich J. Windhab and William Hanselmann. These partnerships have contributed to the development of his innovative ideas and the successful implementation of his patented technologies.
Conclusion
Patrick Strähl's contributions to the field of food technology through his innovative patent on spherical particles demonstrate his expertise and commitment to improving food products. His work not only enhances the quality of food but also aligns with the growing demand for healthier options in the market.