Company Filing History:
Years Active: 2010
Title: The Innovative Contributions of Stuart Blackburn
Introduction
Stuart Blackburn is a notable inventor based in Stafford, GB. 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 liquefying powdery fat-based products.
Latest Patents
Stuart Blackburn 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 a method for lowering the viscosity of a fat-based mixture that includes solids and fat, which have been refined to a powdery mass. The process involves subjecting the powdery mass to elongational flow, effectively breaking up agglomerates and facilitating intimate interactions between the solids and fat. This results in a pasty mass where the solids are coated with fat. The method not only enables the replacement of traditional conching but also reduces conching time or increases the loading and throughput of the fat-based mass in conventional conches.
Career Highlights
Stuart Blackburn is currently employed at Nestec S.A., where he continues to innovate in the food technology sector. His work has been instrumental in enhancing the efficiency of chocolate production processes. With a patent portfolio that includes 1 patent, he has established himself as a key figure in his field.
Collaborations
Stuart has collaborated with notable colleagues such as Nicholas Tyers Parsons and Maxine Jolly. Their combined expertise has contributed to advancements in food technology and product development.
Conclusion
Stuart Blackburn's innovative methods and dedication to improving food production processes highlight his significant role in the industry. His contributions continue to influence the way chocolate and similar products are manufactured, showcasing the importance of innovation in food technology.