Robert Marinus Verseput

Title: The Innovations of Robert Marinus Verseput

Introduction

Robert Marinus Verseput is a notable inventor based in Vlaardingen, Netherlands. He has made significant contributions to the field of food technology, particularly in the development of emulsions that incorporate beneficial fatty acids. With a total of two patents to his name, Verseput's work focuses on enhancing the nutritional value of food products while minimizing undesirable characteristics.

Latest Patents

Verseput's latest patents include a water-in-oil emulsion comprising omega-3 fatty acids and a process for its manufacture. This innovative emulsion contains 15-90 wt. % of a fat phase with a solid fat content at 20°C of at least 10%. The fat phase is composed of glycerides, including triglycerides, diglycerides, and monoglycerides, along with phytosterol esters. The emulsion is designed to minimize off-flavor development due to oxidation of omega-3 fatty acids, specifically EPA and DHA, thanks to the presence of sterol esters. Another patent focuses on fat-containing edible emulsions enriched with iron and zinc, comprising 5 to 85 wt % fat and specific amounts of these essential minerals.

Career Highlights

Robert Marinus Verseput is currently employed at Conopco, Inc., where he continues to innovate in the field of food emulsions. His work has contributed to advancements in the nutritional profile of various food products, making them healthier for consumers.

Collaborations

Verseput has collaborated with notable colleagues, including Irene Erica Smit-Kingma and Gijsbert Michiel Peter Van Kempen. These collaborations have likely enhanced the scope and impact of his research and innovations.

Conclusion

Robert Marinus Verseput is a distinguished inventor whose work in food technology has led to significant advancements in the formulation of emulsions. His patents reflect a commitment to improving the nutritional quality of food products while addressing common challenges in the industry.