Pierre Lapoujade

Title: Pierre Lapoujade: Innovator in Fruit Sugar Syrup Production

Introduction

Pierre Lapoujade is a notable inventor based in Castelsarrasin, France. He has made significant contributions to the field of food technology, particularly in the production of fruit sugar syrups with high fructose content. His innovative methods have the potential to enhance the quality and efficiency of syrup production.

Latest Patents

Lapoujade holds a patent for a method and equipment for producing fruit sugar syrups that have a high fructose content. This method involves using fruits that contain sorbitol, such as apples, pears, plums, prunes, peaches, nectarines, apricots, and grapes. The process begins with the extraction of a first juice, which is then clarified and demineralized to achieve a sweet juice with specific color and conductometric ash content parameters. The clarified juice undergoes hydrolysis to convert saccharose into fructose and glucose, followed by isomerization of glucose into fructose, while also removing the naturally occurring sorbitol.

Career Highlights

Throughout his career, Pierre Lapoujade has worked with various organizations, including Nutritis and the Institut National des Sciences Appliquées Toulouse. His work has focused on advancing food technology and improving production methods in the industry.

Collaborations

Lapoujade has collaborated with notable individuals in his field, including Alain Guibert and Françoise Ouarne. These collaborations have contributed to the development and refinement of his innovative methods.

Conclusion

Pierre Lapoujade's contributions to the production of fruit sugar syrups demonstrate his commitment to innovation in food technology. His patented methods not only enhance syrup quality but also pave the way for future advancements in the industry.