Location History:
- Lambersart, FR (1989)
- Perenchy, FR (1999)
Company Filing History:
Years Active: 1989-1999
Title: Pierre-Antoine Gouy: Innovator in Nutrient Composition and Maltitol Production
Introduction
Pierre-Antoine Gouy is a notable inventor based in Lambersart, France. He has made significant contributions to the field of food science, particularly in the development of nutrient compositions and processes for producing maltitol. With a total of 3 patents to his name, Gouy's work has implications for both nutrition and food manufacturing.
Latest Patents
One of Gouy's latest patents is focused on a nutrient composition resulting from maize steeping. This invention involves a unique composition that features an inorganic phosphorous concentration to total phosphorus concentration ratio (Pi/Pt) ranging from 35 to 95%. Additionally, the composition includes proteins that yield a value of less than or equal to 5 according to a C test. The process for producing this nutrient composition requires maize steepwater to undergo enzymatic treatment using protease and phytase enzymes. The treatment is conducted on steepwater with a dry matter content between 5 and 50%, a pH between 3 and 5, at temperatures ranging from 40 to 60 degrees Celsius, and for a duration of 4 to 16 hours.
Another significant patent by Gouy is a process for the preparation of a product with a high content of maltitol. This process outlines specific steps that enhance the efficiency and quality of maltitol production, which is widely used as a sugar substitute in various food products.
Career Highlights
Pierre-Antoine Gouy is associated with Roquette Freres, a company known for its expertise in the production of starches and other food ingredients. His work at Roquette Freres has allowed him to apply his innovative ideas in a practical setting, contributing to advancements in food technology.
Collaborations
Throughout his career, Gouy has collaborated with notable colleagues such as Francis Devos and Marie-Helene Saniez. These collaborations have fostered a creative environment that encourages the exchange of ideas and the development of new technologies.
Conclusion
Pierre-Antoine Gouy stands out as an influential inventor in the field of food science, with a focus on nutrient compositions and maltitol production. His patents reflect a commitment to innovation and improvement in food technology.