Petrus Wilhelmus N De Groot

This inventor holds 7 USPTO granted patents and 4 published patent applications and 4 EPO patents. Top assignees: Conopco, Inc., Ksf Acquisition Corporation. Active years: 2012-2024.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Petrus Wilhelmus N De Groot. Retrieved from https://idiyas.com/inventor/petrus-wilhelmus-n-de-groot

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

Calculating rank

USPTO Granted Patents = 7 (Patent Applications = 4)

% Patents Active = 57.1

EPO Patents = 4 (Patent Applications = 5)

Average Co-Inventor Count = 4.6

ph-index = 2

Forward Citations = 10(Granted Patents)

Company Filing History:

Ksf Acquisition Corporation

patent

Years Active: 2012-2024

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7 patents (USPTO):Sort by Forward CitationsExplore Patents

1. 12096783 - Emulsified food composition (2024-09-24),

2. 12048319 - Double emulsions comprising egg and process for preparing the same (2024-07-30),

3. 8945660 - Edible foam product for the treatment or prevention of obesity (2015-02-03),

4. 8840945 - Method for preparing aggregated protein particles (2014-09-23),

5. 8647695 - Aerated food products (2014-02-11),

6. 8597708 - Food composition comprising gas bubbles and process for preparing it (2013-12-03),

7. 8101225 - Aerated food product and a process for preparing the same (2012-01-24),

Title: The Innovative Journey of Petrus Wilhelmus N De Groot

Introduction

Petrus Wilhelmus N De Groot, an inventive mind hailing from Vlaardingen, Netherlands, has made significant contributions to the field of food technology. With a total of seven patents to his name, Petrus has pioneered advancements in emulsified food compositions, enhancing the quality and functionality of food products.

Latest Patents

Among his latest patents, one notable invention is an emulsified food composition, which consists of a water-in-oil-in-water emulsion. This composition includes a blend of water, an oil phase comprised of vegetable oil and fat crystals, alongside an oil-in-water emulsifier. This innovative approach offers a novel method for food preparation, ensuring stability and texture in emulsions.

Another remarkable invention is the development of double emulsions that incorporate egg. This invention combines water, a specific oil phase rich in vegetable oil, and emulsifiers, excluding egg yolk. Petrus has outlined a unique process for creating these food compositions, which is expected to significantly improve the culinary applications of egg-based products.

Career Highlights

Petrus has worked with prominent companies such as Conopco, Inc. and KSF Acquisition Corporation. His experience in these organizations has undoubtedly influenced his innovative capabilities and provided a platform for his inventive ideas to flourish.

Collaborations

Throughout his career, Petrus has collaborated with various talented professionals, including Simeon Dobrev Stoyanov and Theodorus Berend Jan Blijdenstein. These collaborations have contributed to the evolution of his inventions and have fostered a creative environment in which groundbreaking ideas can develop.

Conclusion

Petrus Wilhelmus N De Groot's journey as an inventor showcases his dedication to advancing food technology through innovative solutions. His seven patents highlight his expertise and passion for creating practical applications that benefit the culinary world. As he continues to refine his inventions, Petrus remains a notable figure in the landscape of food innovation.

Profile summary based on public USPTO records.