Robert Vreeker

Title: Innovations of Robert Vreeker

Introduction

Robert Vreeker is a notable inventor based in Vlaardingen, Netherlands. He has made significant contributions to the field of food science and technology, holding a total of nine patents. His work focuses on compositions that enhance the properties of food products, particularly in the area of emulsions.

Latest Patents

One of his latest patents is titled "Composition comprising an oil phase." This invention relates to a composition that includes an oil phase and a fibrous preparation of delaminated cell wall material. The cell wall material is sourced from plant tissue, and the fibrous preparation has a specific surface area corresponding to an Sof of at least 5 m/g. The invention also outlines a method for preparing such compositions and the use of the cell wall material to structure the oil phase.

Another significant patent is "Oil-in-water emulsion containing first flour and second flour high in amylopectin." This invention describes an oil-in-water emulsion that contains a first flour obtained from pulse seeds and a second flour or third starch, which includes waxy rice starch. The invention aims to reduce syneresis in the emulsion and control its breakdown in the mouth.

Career Highlights

Throughout his career, Robert Vreeker has worked with prominent companies such as Conopco, Inc. and Lipton, a division of Conopco, Inc. His experience in these organizations has contributed to his expertise in developing innovative food compositions.

Collaborations

Robert has collaborated with notable colleagues, including Adrianus M Ledeboer and Parag Acharya. These collaborations have likely enriched his research and development efforts in the field.

Conclusion

Robert Vreeker's innovative work in food science, particularly in the development of emulsions and compositions, showcases his significant contributions to the industry. His patents reflect a commitment to enhancing food products through scientific advancements.