Stefaan Roels

Title: The Innovative Contributions of Stefaan Roels

Introduction

Stefaan Roels is a notable inventor based in Beringen, Belgium. He has made significant contributions to the field of food science, particularly in the processing of gluten. His innovative approach has led to advancements that benefit both the food industry and consumers.

Latest Patents

Stefaan Roels holds a patent for a method titled "Method for the preparation of gliadin- and glutenin-rich fractions out of gluten in an aqueous medium and in the presence of an acid." This patent describes a process where gluten is dispersed in water with a dry substance content ranging from 5% to 30%. The pH of the mixture is carefully monitored between 4.4 and 4.8, and the gluten-water mixture undergoes shearing actions. This method allows for the continuous or non-continuous fractionation of gliadin- and glutenin-rich fractions, resulting in a gliadin-rich fraction with a gliadin/glutenin ratio of at least 2.5 and a glutenin-rich fraction with a gliadin/glutenin ratio of less than 0.8.

Career Highlights

Stefaan Roels is currently associated with Tate & Lyle Europe, a company known for its expertise in food ingredients and solutions. His work at Tate & Lyle has allowed him to apply his innovative methods in a practical setting, contributing to the development of high-quality food products.

Collaborations

Due to space constraints, the details of collaborations will not be included.

Conclusion

Stefaan Roels is a prominent inventor whose work in gluten processing has led to valuable advancements in the food industry. His patent reflects a commitment to innovation and quality, showcasing the potential for improved food products.