Renate Gemma Jacobine Maria Jacobs

Title: Renate Gemma Jacobine Maria Jacobs: Innovator in Edible Emulsions

Introduction

Renate Gemma Jacobine Maria Jacobs is a notable inventor based in Delft, Netherlands. She has made significant contributions to the field of food technology, particularly in the development of edible emulsions. With a total of two patents to her name, Jacobs is recognized for her innovative approaches to food formulation.

Latest Patents

Jacobs' latest patents focus on the creation of edible aerated water-in-oil emulsions. The first patent outlines a process to manufacture these emulsions, which includes a specific composition of micronized fat powder, liquid oil, water-phase, and gas-phase. The formulation ensures that the gas used has a low solubility in both water and oil, allowing for a stable emulsion. The second patent describes an aerated edible water-in-oil emulsion with an overrun ranging from 2 to 200%, incorporating liquid oil, hardstock fat, water-phase, and lecithin. These innovations highlight her expertise in creating unique food products that enhance texture and flavor.

Career Highlights

Jacobs is currently employed at Upfield Europe B.V., where she continues to develop innovative food solutions. Her work at Upfield focuses on creating plant-based products that cater to modern dietary preferences. Her contributions have positioned her as a key player in the food technology sector.

Collaborations

Throughout her career, Jacobs has collaborated with esteemed colleagues such as Sergey Michailovich Melnikov and Theodorus Berend Jan Blijdenstein. These partnerships have fostered a collaborative environment that encourages the exchange of ideas and advancements in food technology.

Conclusion

Renate Gemma Jacobine Maria Jacobs is a pioneering inventor whose work in edible emulsions has made a significant impact in the food industry. Her innovative patents and collaborations reflect her commitment to advancing food technology.