Rafael Berrocal

USPTO Granted Patents = 14 (Patent Applications = 4)

CIPO Patents = 1

EPO Patents = 5 (Patent Applications = 3)

Average Co-Inventor Count = 3.1

ph-index = 5

Forward Citations = 106(Granted Patents)

Location History:

St-Legier, CH (1993 - 2000)
Sant-Legier, CH (2018)
Saint-Legier, CH (2013 - 2020)

Company Filing History:

Societe Des Produits Nestle S.a.

patents

Years Active: 1993-2020

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14 patents (USPTO):Sort by Forward CitationsExplore Patents

1. 10721941 - Creamer free from added emulsifier(s), buffer(s) and stabilizing salts (2020-07-28),

2. 10092606 - Synbiotic mixture (2018-10-09),

3. 9005682 - Synbiotic mixture (2015-04-14),

4. 8771780 - Oligosaccharide ingredient (2014-07-08),

5. 8617631 - Oligosaccharide ingredient (2013-12-31),

6. 8591981 - Oligosaccharide mixture (2013-11-26),

7. 8361530 - Oligosaccharide mixture (2013-01-29),

8. 6033700 - Demineralization of milk and milk-derived products by electrodeionization (2000-03-07),

9. 5980961 - Demineralization of sweet whey by electrodeionization (1999-11-09),

10. 5833953 - Fluoridated micellar casein (1998-11-10),

11. 5639502 - Milk composition having reduced mineral content (1997-06-17),

12. 5503865 - Processes for the preparation of concentrated milk products (1996-04-02),

13. 5427769 - Prevention of dental caries (1995-06-27),

14. 5216129 - Production of kappa-caseino-glycomacropeptide (1993-06-01),

Title: Rafael Berrocal - Innovator in Food Science

Introduction

Rafael Berrocal is a renowned inventor based in Saint-Legier, Switzerland, celebrated for his significant contributions to food science. With a portfolio of 14 patents, he has consistently pushed the boundaries of innovation, particularly in the development of creamer compositions and synbiotic mixtures.

Latest Patents

Among his latest patents is a unique creamer free from added emulsifiers, buffers, and stabilizing salts. This innovative product is designed for enhancing food products, offering long-term stability, high whitening capacity, and an appealing mouthfeel. The composition includes sugar, milk, and fat in specific weight ratios, delivering a superior creamer suitable for various applications, including coffee. Another remarkable invention is a synbiotic mixture, which combines probiotic bacterial strains with prebiotic oligosaccharides. This preparation targets health benefits, particularly in the prevention and treatment of infections, showcasing Berrocal's dedication to advancing nutritional science.

Career Highlights

Throughout his career, Rafael Berrocal has been associated with prominent companies such as Nestec S.A. and Société Des Produits Nestlé S.A. His work at these organizations has undoubtedly enriched his expertise and bolstered his innovative spirit, allowing him to develop groundbreaking products that address both consumer needs and health considerations.

Collaborations

Berrocal has collaborated with several industry professionals, including Norbert Sprenger and François Morgan. These partnerships have fostered a creative environment, leading to the successful development of patentable inventions that enhance the quality and functionality of food products.

Conclusion

Rafael Berrocal continues to be a driving force in the field of food innovation. His numerous patents reflect a commitment to both quality and health, and his work paves the way for future advancements in food science. As the industry evolves, Berrocal's contributions will undoubtedly remain influential in shaping the landscape of food technology.

This text is generated by artificial intelligence and may not be accurate.