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For the Inventor, By the Inventor

Höxter, Germany

Susanne Paetz

USPTO Granted Patents = 20 

 

Average Co-Inventor Count = 5.1

ph-index = 4

Forward Citations = 43(Granted Patents)


Location History:

  • Hoexter, DE (2014)
  • Höxter, DE (2015 - 2022)

Company Filing History:

goldMedal20 out of 313 
 
Symrise Ag
 patents

Years Active: 2014-2025

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20 patents (USPTO):Explore Patents
1. 12262725 - Improving taste profile of orange juice (2025-04-01),
2. 11535584 - Homovanillinic acid ester, in particular for creating a warm and/or pungent sensation (2022-12-27),
3. 11013714 - Use of homoeriodictyol (HED) for reducing the gastric acid secretion-stimulating effect of n-acetyl-4-aminophenol (Paracetamol) (2021-05-25),
4. 10869493 - Reduced-sweetener products, flavoring mixtures for said reduced-sweetener products and process for the production of products of this type (2020-12-22),
5. 10765134 - Foodstuff containing citrus products having added 4-hydroxyflavanones (2020-09-08),
6. 10736829 - Use of certain hydroxybenzoic acid amides for masking unpleasant taste impressions (2020-08-11),
7. 10702484 - Use of 3-(3-hydroxy-4-methoxy-phenyl)-1-(2,4,6-trihydroxy-phenyl) propan-1-one (2020-07-07),
8. 10624372 - Reduced-sweetener products, flavoring mixtures for said reduced-sweetener products and process for the production of products of this type (2020-04-21),
9. 10251409 - Mixtures of matter (2019-04-09),
10. 10165791 - Use of rubusoside for reducing or suppressing certain unpleasant taste impressions (2019-01-01),
11. 9894921 - Use of cinnamic acid derivatives containing nitrogen as flavouring agents (2018-02-20),
12. 9848624 - Use of rubusoside for reducing or suppressing certain unpleasant taste impressions (2017-12-26),
13. 9545119 - Specific vanillyl lignans and use thereof as taste improvers (2017-01-17),
14. 9445606 - Use of 4-hydroxydihydrochalcones and their salts for enhancing an impression of sweetness (2016-09-20),
15. 9144248 - Cinnamamides as savory flavorings (2015-09-29),

Title: Innovations and Contributions of Susanne Paetz in Food Science

Introduction: Susanne Paetz, based in Höxter, Germany, is an accomplished inventor with a remarkable portfolio of 20 patents. Her work primarily focuses on enhancing food products, specifically in the flavor and sensory experience of consumables. As a prominent figure at Symrise AG, she has made significant strides in food innovation.

Latest Patents: One of Susanne's latest inventions revolves around improving the taste profile of orange juice. This invention describes a food product that comprises Homovanillinic acid ester, aimed at creating a warm and/or pungent sensation. Additionally, her patent details compounds of formula (I) and explores their novel uses in flavor compositions. This also includes new preparations and methods utilizing these compounds, which could revolutionize how flavors are developed in the food industry.

Career Highlights: Throughout her career at Symrise AG, Susanne has established herself as a leading innovator in the food science sector. Her commitment to advancing flavor profiles has not only contributed to the company’s success but also to the broader industry. Her expertise and innovative approaches have made her a vital asset to her team and the company.

Collaborations: In her endeavors, Susanne has collaborated with esteemed colleagues such as Jakob Peter Ley and Thomas Riess. Their teamwork is integral to bringing innovative ideas to life and enhancing the research and development processes at Symrise AG. Together, they push the boundaries of food science, resulting in cutting-edge solutions that benefit consumers and industries alike.

Conclusion: Susanne Paetz exemplifies the spirit of innovation within the food science domain. With 20 patents under her name and a focus on enhancing taste profiles, she continues to pave the way for future breakthroughs in flavor development. Her collaborations and contributions are a testament to the importance of teamwork in achieving significant advancements in food technology.

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