Company Filing History:
Years Active: 2015-2016
Title: Innovator Thomas Louis François Favre: Pioneering Advances in Fat Blends and Vegetable Oil Processing
Introduction
Thomas Louis François Favre is an inventive mind hailing from Wormerveer, NL. With a total of three patents to his name, Favre has made significant contributions in the food technology sector, particularly in the realm of fat blends and vegetable oil processing.
Latest Patents
Favre's recent innovations include a patented fat blend designed to serve as a cocoa butter replacer. This blend features a first fat with a solid fat content at 25°C of at least 75%, comprising combined SOS and SSO fats exceeding 86% by weight. The first fat includes saturated fatty acids from 16 to 18 carbon atoms, along with oleic acid. A second fat is incorporated, showcasing a SOS content greater than 75% by weight and a StOSt content above 70% by weight. Notably, the fat blend maintains a solid fat content at 20°C of over 80% while ensuring less than 5% solid fat content at 35°C.
Moreover, Favre has also patented a novel process for interesterifying vegetable oils. This process involves treating the vegetable oil with a natural adsorbent, achieving a pH range of 6 to 8. Following this, the oil is separated from the adsorbent and reacted with an enzymatic catalyst for interesterification.
Career Highlights
Favre is associated with Loders Croklaan B.V., a prominent company known for its expertise in vegetable oils and fat solutions. Through his work, Favre has greatly contributed to advancements in food technology, focusing on improving the functionality and quality of fats.
Collaborations
Throughout his career, Thomas has worked alongside notable colleagues, including Krishnadath Bhaggan and Jeanine Luvelle Werleman. These collaborations have enabled the exchange of ideas and fostered innovative approaches to research in food technology.
Conclusion
Thomas Louis François Favre continues to be a valuable asset in the field of food innovation, particularly with his contributions to the science of fat blends and vegetable oil processing. His patents not only showcase his inventive skills but also pave the way for advancements in various culinary applications, making a lasting impact in the industry.