Company Filing History:
Years Active: 1998-2019
Title: Innovative Contributions of Sjoerd A De Vries
Introduction
Sjoerd A De Vries, an inventive mind hailing from Terneuzen, Netherlands, has made significant strides in the field of food technology. With a total of six patents to his name, he has focused on enhancing the culinary experience by reducing oil and fat uptake in fried foods, showcasing his commitment to healthier cooking methods.
Latest Patents
His latest innovations include groundbreaking methods aimed at reducing the oil and/or fat uptake of fried foods. One notable patent details an edible composition that comprises starch and cellulose ether particles. This innovative blend allows for the preparation of a batter by mixing the edible composition with water, leading to battered foods that have considerably less oil and/or fat uptake when fried, compared to traditional non-battered foods. Another patent in his repertoire also focuses on similar aspects, specifying that the cellulose ether particles within the composition should have a number volume mean and number surface area mean ratio of no more than 200 micrometers, alongside a restriction on the volume fraction of fibrous particles.
Career Highlights
Sjoerd A De Vries has been associated with esteemed organizations like Dow Global Technologies LLC and The Dow Chemical Company, where he has contributed his expertise in food science and technology. His work reflects a dedication to creating healthier food products that cater to modern dietary needs.
Collaborations
Throughout his career, Sjoerd has collaborated with notable colleagues such as Jorg Theuerkauf and Otto J Berbee. These collaborations have significantly enriched his research efforts and patent development, tapping into shared knowledge and expertise.
Conclusion
Sjoerd A De Vries stands out as a prominent inventor in the domain of food technology, with a focus on reducing oil and fat content in fried foods. His innovative patents not only embody his technical proficiency but also address important health considerations in cooking practices. Through his work, he continues to pave the way for healthier culinary options, making a lasting impact on the food industry.