Paul Wassell

Title: The Innovative Contributions of Paul Wassell

Introduction

Paul Wassell is a notable inventor based in Århus, Denmark. He has made significant contributions to the field of food science, particularly in the development of emulsifiers and methods for improving edible oils. With a total of 3 patents to his name, Wassell's work has had a meaningful impact on the industry.

Latest Patents

Wassell's latest patents include an emulsifier composition for shortening, which describes a method of producing a water-in-oil product. This method involves admixing a hydrophobic component with a water-in-oil emulsion to create the final product, where the hydrophobic component includes a probiotic in a hydrophobic medium. Another significant patent is a method for reducing the 1,2-diglyceride content of edible oil. This application outlines a process that involves admixing edible oil with an acyl acceptor substrate and a specific enzyme known as diglyceride:glycerol acyltransferase. This enzyme is characterized by its ability to transfer an acyl group from diglyceride to glycerol, thereby improving the crystallization properties of foodstuffs that contain edible oils.

Career Highlights

Throughout his career, Paul Wassell has worked with prominent companies such as DuPont Nutrition Biosciences Aps and Danisco A/S. His experience in these organizations has allowed him to refine his expertise in food technology and innovation.

Collaborations

Wassell has collaborated with notable colleagues, including Jørn Borch Søe and Jørn Dalgaard Mikkelsen. These partnerships have contributed to the advancement of his research and the successful development of his patents.

Conclusion

Paul Wassell's innovative work in the field of food science has led to valuable patents that enhance the quality of edible oils and emulsifiers. His contributions continue to influence the industry positively.