Peter Erdmann

Title: Innovations by Peter Erdmann in Protein Material Processing

Introduction

Peter Erdmann is a notable inventor based in Bern, Switzerland, recognized for his contributions to the field of food technology, particularly in the processing of sweet whey. With a total of 10 patents, Erdmann has developed innovative methods that enhance the nutritional value of protein materials, making them suitable for hypoallergenic infant formulae.

Latest Patents

Erdmann's latest patents include a process for treating sweet whey to obtain a protein material suitable for hypoallergenic infant formulae. This invention involves several steps, including decationising the sweet whey material to achieve a pH value of 1 to 4.5. The process utilizes a fluidized bed reactor with an anionic resin at a temperature between 10 and 18°C, allowing the resin to absorb between 52% and 58% of the caseinoGlycoMacroPeptide (cGMP) present in the sweet whey. Additionally, he has developed a method for producing a protein material with a targeted tryptophan/threonine ratio, which involves implementing the treating process twice to achieve specific absorption rates of cGMP.

Career Highlights

Throughout his career, Erdmann has worked with prominent companies in the food industry, including Société des Produits Nestlé S.A. and Nestec S.A. His work has significantly impacted the development of hypoallergenic products, showcasing his expertise in food processing technologies.

Collaborations

Erdmann has collaborated with notable professionals in his field, including Peter Fankhauser and Martin Nydegger. These collaborations have furthered his research and development efforts, leading to advancements in protein material processing.

Conclusion

Peter Erdmann's innovative approaches to processing sweet whey have made significant contributions to the field of food technology. His patents reflect a commitment to enhancing the nutritional quality of food products, particularly for infants with dietary restrictions.