Stefan Reuss

Title: The Innovative Contributions of Stefan Reuss

Introduction

Stefan Reuss is a notable inventor based in Deutsch Evern, Germany. He has made significant contributions to the field of food technology, particularly in the production of chocolate and similar products. His innovative approach has led to the development of a unique method for processing fat-based mixtures.

Latest Patents

Stefan Reuss holds a patent for a "Method and device for liquefying of a powdery fat based product particularly in the production of chocolate and the like." This invention focuses on lowering the viscosity of a fat-based mixture that contains solids and fat, which have been refined into a powdery mass. The method involves subjecting the powdery mass to elongational flow, which effectively breaks up agglomerates and promotes intimate interactions between the solids and fat. This results in a pasty mass where the solids are coated with fat. The innovation allows for the replacement of traditional conching processes or at least reduces conching time, thereby increasing the loading and throughput of the fat-based mass in conventional conches.

Career Highlights

Stefan Reuss is associated with Nestec S.A., a company known for its commitment to research and development in the food industry. His work has been instrumental in advancing methods that enhance the quality and efficiency of chocolate production.

Collaborations

Stefan has collaborated with notable colleagues, including Nicholas Tyers Parsons and Stuart Blackburn. Their combined expertise has contributed to the successful development of innovative solutions in food technology.

Conclusion

Stefan Reuss's contributions to the field of food technology, particularly through his patented methods, highlight his role as an influential inventor. His work continues to impact the chocolate production industry positively.