Title: Svend Eriksen: Innovator in Protein Hydrolysis
Introduction
Svend Eriksen is a notable inventor based in Denmark, recognized for his contributions to the field of protein hydrolysis. With a focus on developing methods for producing both whey and vegetable protein hydrolyzates, Eriksen has made significant strides in enhancing the quality and yield of these products. Although he currently holds no patents, his innovative methods have the potential to impact the food industry positively.
Latest Patents
Eriksen's latest patents include a method for the production of a whey protein hydrolyzate. This method utilizes a whey protein product with a protein content of at least 65%, calculated as dry matter, as a starting material. It combines a non-pH-stat hydrolysis followed by ultrafiltration/microfiltration. The result is a well-tasting and organoleptically acceptable product produced in high yield. Another significant patent is for the production of a vegetable protein hydrolyzate. This method employs vegetable protein concentrate or isolate as starting materials and also utilizes a non-pH-stat hydrolysis to achieve a high degree of hydrolysis, followed by ultrafiltration. The vegetable protein hydrolyzate produced is noted for its good organoleptic properties and can be manufactured with relatively high yield, serving as a valuable nutrient.
Career Highlights
Throughout his career, Svend Eriksen has worked with prominent companies such as Novozymes A/S and Danmark Protein A/S. His experience in these organizations has allowed him to refine his expertise in protein hydrolysis and contribute to advancements in the field.
Collaborations
Eriksen has collaborated with notable colleagues, including Per Munk Nielsen and Ole R. Hansen. These partnerships have likely facilitated the exchange of ideas and innovations, further enhancing his work in protein hydrolysis.
Conclusion
Svend Eriksen's innovative methods for producing protein hydrolyzates demonstrate his commitment to improving food quality and yield. His work has the potential to influence the food industry significantly, paving the way for future advancements in protein processing.