Company Filing History:
Years Active: 2013
Title: **Susanne Oxenbøll Sørensen: Innovator in Pectin Extraction**
Introduction
Susanne Oxenbøll Sørensen, located in Vallensbæk Strand, Denmark, is a notable inventor recognized for his innovative contributions to the field of food science. With a focus on the extraction of pectin from plant materials, his work stands out for its application of advanced chemical processes that enhance the quality of pectin produced.
Latest Patents
Susanne holds one significant patent titled "Process for Extraction of Pectin." This innovative method allows for the extraction of high-quality pectins from pectin-containing plant materials using oxalic acid. The process involves preparing an aqueous suspension of the plant material, adjusting the pH to a specific range, and applying heat to facilitate the extraction. This method results in pectin that boasts a high degree of polymerization and esterification, making it an important advancement in food processing.
Career Highlights
Employed at Cp Kelco Aps, Susanne's career is marked by his dedication to research and development in the industry. His work focuses on improving the efficiency and quality of pectin extraction processes, contributing significantly to the company's innovative solutions in food ingredients.
Collaborations
Throughout his career, Susanne has collaborated with esteemed colleagues such as Søren Vodstrup Jensen and Claus Rolin. These partnerships reflect a shared commitment to advancing technological processes in the field, fostering an environment of innovation and collaboration within the company.
Conclusion
Susanne Oxenbøll Sørensen's contributions through his invention of the pectin extraction process highlight the interplay between science and industry. His work not only enhances the quality of food products but also exemplifies the importance of innovation in addressing modern challenges in food technology. As his career progresses, Susanne continues to pave the way for future advancements in the extraction and utilization of plant-based ingredients.