Stephen Bornemann

Title: The Innovations of Stephen Bornemann

Introduction

Stephen Bornemann is a notable inventor based in Leamington Spa, GB. He has made significant contributions to the field of chemistry, particularly in the area of sucrose derivatives. His work has led to advancements that are relevant in various applications, including food science.

Latest Patents

Stephen Bornemann holds a patent for the "Preparation of acylated sucrose derivatives." This innovative method involves treating a fully or partially acylated sucrose derivative with an enzyme that has sucrose esterase activity. The process allows for the removal of at least one acyl group from each ring in an aqueous system. Notably, this method can be used to produce sucralose by obtaining a sucrose 2,3,6,3',4'-penta ester, which can then be chlorinated and de-esterified. Some of the resulting compounds, such as penta acetates, tetraacetates, and mixed acetates/butyrates, are new and unique.

Career Highlights

Stephen is associated with Tate & Lyle Public Limited Company, a leading global provider of food ingredients and solutions. His work at the company has been instrumental in developing innovative products that enhance food quality and safety.

Collaborations

Throughout his career, Stephen has collaborated with esteemed colleagues, including John M Cassells and Clive L Combes. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.

Conclusion

Stephen Bornemann's contributions to the field of sucrose derivatives exemplify the impact of innovation in chemistry. His patent and work at Tate & Lyle highlight the importance of research and collaboration in driving advancements in food science.