Company Filing History:
Years Active: 1997
Title: The Innovations of Petrus Henricus Van Der Heijden
Introduction
Petrus Henricus Van Der Heijden is a notable inventor based in Veghel, Netherlands. He has made significant contributions to the field of food technology, particularly in the development of emulsions. His work has led to advancements that enhance the stability and quality of food products.
Latest Patents
One of his key inventions is a patent for "Heat-stable oil-in-water emulsions stabilized by hydrolyzates." This invention relates to a heat-stable oil-in-water emulsion that comprises hydrolyzed protein and hydrolyzed lecithin with a degree of hydrolysis above 40%. The patent also covers a powdery product obtained by drying the emulsion, as well as a dry, mixed product that includes hydrolyzed protein and hydrolyzed lecithin. Furthermore, it highlights the use of hydrolyzed lecithin as a stabilizer in oil-in-water emulsions containing hydrolyzed protein. Petrus holds 1 patent for this innovative work.
Career Highlights
Petrus is associated with Campina Melkunie B.V., a company known for its dairy products and innovations in food technology. His role at the company has allowed him to apply his expertise in emulsions to real-world applications, contributing to the development of high-quality food products.
Collaborations
Throughout his career, Petrus has collaborated with notable colleagues, including Friso Pieter Buikstra and Albertus Jacobus Van Der Kruis. These collaborations have fostered a creative environment that encourages innovation and the sharing of ideas.
Conclusion
Petrus Henricus Van Der Heijden's contributions to the field of emulsions have made a significant impact on food technology. His innovative patent demonstrates his commitment to enhancing product quality and stability in the food industry.