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For the Inventor, By the Inventor

Cologne, Germany

Rolf Deininger

This inventor holds 9 USPTO granted patents. Top assignee: Chimicasa Gmbh. Active years: 1978-1989.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Rolf Deininger. Retrieved from https://idiyas.com/inventor/rolf-deininger

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

Calculating rank
USPTO Granted Patents = 9

% Patents Active = 100.0

Average Co-Inventor Count = 2.5

ph-index = 4

Forward Citations = 40(Granted Patents)


Location History:

  • Cologne, DE (1978 - 1986)
  • Furst-Puckler, DE (1989)

Company Filing History:

goldMedal9 out of 17 
 
Chimicasa Gmbh
 patents

Years Active: 1978-1989

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9 patents (USPTO):Explore Patents
1. 4834987 - Method of preparing food and composition for protecting microorganisms (1989-05-30),
2. 4595593 - Preparation for deactivating viruses and process for producing same (1986-06-17),
3. 4592910 - Preparation for deactivating viruses and process for producing same (1986-06-03),
4. 4495213 - Water-soluble sweetening tablet (1985-01-22),
5. 4486455 - Water-soluble sweetening tablets (1984-12-04),
6. 4409245 - Protection of microorganisms against bacteriophage virus attacks (1983-10-11),
7. 4402950 - Process and preparation for deactivating viruses (1983-09-06),
8. 4158006 - Refining saccharin sodium (1979-06-12),
9. 4119730 - Treating muscle spasms (1978-10-10),

Title: Rolf Deininger: Innovator in Food Protection and Virus Deactivation

Introduction

Rolf Deininger is a notable inventor based in Cologne, Germany. With a remarkable portfolio of nine patents, his contributions to the field of food preparation and virus deactivation have garnered significant attention within the scientific community.

Latest Patents

Two of Rolf's latest patents reflect his innovative approach to food safety and health. The first patent is a "Method of preparing food and composition for protecting microorganisms," which introduces a mechanism to protect microorganisms during food preparation. This method utilizes formic acid, its esters, or salts to safeguard microorganisms against viral or phage attacks. Additionally, it offers indirect protection by inactivating bacterial viruses in the surrounding environment.

His second recent patent, titled "Preparation for deactivating viruses and process for producing same," focuses on an ingenious process for deactivating viruses inside living organisms. This innovation utilizes terpenes extracted from aromatic plants through steam distillation. Among the terpenes highlighted are black pepper oil, cinnamon flower oil, cardamom oil, linallyl acetate, cinnamic aldehyde, safrol, carvon, and cis/trans citral, which collectively present a novel approach to viral deactivation.

Career Highlights

Rolf Deininger is currently employed at Chimicasa GmbH, where he has been able to manifest his inventive ideas into practical applications. His work significantly contributes to advancements in food technology and healthcare.

Collaborations

Throughout his career, Rolf has collaborated with esteemed colleagues, including Erich Wolf and Andreas Lembke. Together, they have paired their expertise to enhance research and development in their respective projects, furthering the impact of their innovations.

Conclusion

Rolf Deininger's dedication to innovation is evident through his multiple patents and contributions to vital areas such as food safety and health. His ongoing work at Chimicasa GmbH, along with his collaborations, continues to showcase the importance of innovative solutions in addressing modern challenges.

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
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