Company Filing History:
Years Active: 2017
Title: Prudent Placide Anihouvi: Innovator in Whippable Emulsions
Introduction
Prudent Placide Anihouvi is a notable inventor based in Gembloux, Belgium. He has made significant contributions to the field of food technology, particularly in the development of innovative emulsions for culinary applications. His work focuses on creating stable and whippable oil-in-water emulsions that enhance the quality of whipped cream.
Latest Patents
Anihouvi holds a patent for an "Emulsion whippable at room-temperature." This invention relates to an oil-in-water emulsion specifically designed for whipped cream. The patent details a stabilized whippable oil-in-water emulsion that increases the trilaurin triglyceride content in its oily phase. The invention also covers the methods for obtaining this emulsion and the stabilized cream produced by whipping it.
Career Highlights
Prudent Placide Anihouvi is associated with Puratos NV, a company known for its expertise in food ingredients and solutions. His work at Puratos has allowed him to explore innovative approaches to food emulsions, contributing to the company's reputation for quality and innovation in the food industry.
Collaborations
Anihouvi collaborates with talented professionals such as Anne Dombree and Yves Kegelaers. These collaborations enhance the research and development efforts at Puratos, fostering an environment of creativity and innovation.
Conclusion
Prudent Placide Anihouvi is a distinguished inventor whose work in emulsions has the potential to transform culinary practices. His patent for a whippable emulsion exemplifies his commitment to innovation in food technology.