Steffen Butz

Title: Steffen Butz: Innovator in Allulose Crystal Drying Technology

Introduction

Steffen Butz is a notable inventor based in Kreuzau, Germany. He has made significant contributions to the field of food technology, particularly in the drying processes of allulose crystals. With a total of 2 patents to his name, Butz continues to push the boundaries of innovation in his industry.

Latest Patents

One of Steffen Butz's latest patents focuses on the drying of allulose crystals. The process involves providing non-dried allulose crystals and treating them at temperatures ranging from about 25 to about 70° C. in a drying apparatus. This method aims to form an intermediate product through a series of conditioning steps. The conditioning can last from about 30 minutes to 7 hours at temperatures between 40 to 70° C. or for about 15 to 90 hours with air at a relative humidity of 30 to 60% at temperatures of 25 to 40° C.

Another aspect of his patent involves drying non-dried allulose crystals in a temperature treating step at atmospheric pressure. This step can have a residence time of about 5 minutes to 5 hours. Alternatively, it can be conducted under reduced pressure with a constant temperature for a residence time of 40 minutes to 5 hours. The conditioning step can also vary in duration and conditions, showcasing the versatility and effectiveness of his drying process.

Career Highlights

Steffen Butz is currently employed at Savanna Ingredients GmbH, where he applies his expertise in food technology. His work focuses on improving processes that enhance the quality and efficiency of food ingredients. His innovative approach has positioned him as a key player in the industry.

Collaborations

Steffen Butz collaborates with talented professionals such as Ulrich Bongers and Stephan Mohr. Their combined efforts contribute to the advancement of food technology and the development of new processes.

Conclusion

Steffen Butz is a pioneering inventor whose work in the drying of allulose crystals exemplifies innovation in food technology. His patents reflect a commitment to improving processes that benefit the industry.