This inventor holds 1 USPTO granted patent and 2 EPO patents. Top assignee: Animox Gmbh. Active years: 2014.
Company Filing History:
Years Active: 2014
Title: Sigmar Mothes: Innovator in Protein Hydrolysate Production
Introduction
Sigmar Mothes is a notable inventor based in Berlin, Germany. He has made significant contributions to the field of protein hydrolysates, focusing on methods that enhance production efficiency without the need for enzymatic or pH-adjusting processes. His innovative approach has the potential to impact various industries, including food and nutrition.
Latest Patents
Mothes holds a patent for a "Method for producing protein hydrolysates." The aim of this invention is to provide a method that produces protein hydrolysates with defined molecular weight limits. This is achieved without carrying out enzymatic or pH-adjusting process steps. The method involves splitting proteinaceous plant and animal materials in an aqueous medium under targeted pressure in a reaction chamber. The temperature and reaction are controlled by a characteristic curve of the system. After splitting, the suspension is separated into a sediment containing insoluble components and an aqueous supernatant where the cleavage products are dissolved. He has 1 patent to his name.
Career Highlights
Throughout his career, Sigmar Mothes has worked with various organizations that focus on sustainable practices and innovative solutions. Notably, he has been associated with Animox GmbH and the Institut für Nachhaltigen Umweltschutz Inu GbR. His work in these companies has allowed him to apply his expertise in developing environmentally friendly methods for protein production.
Collaborations
Mothes has collaborated with several professionals in his field, including Axel Höhling and Maria Schultze. These collaborations have contributed to the advancement of his research and the successful implementation of his patented methods.
Conclusion
Sigmar Mothes is a pioneering inventor whose work in protein hydrolysate production showcases his commitment to innovation and sustainability. His contributions are likely to influence the future of food technology and nutrition.