Munich, Germany

Werner Molls

This inventor holds 1 USPTO granted patent. Top assignee: Dr. Madaus & Co.. Active years: 1983.


% Patents Active = 100.0

Average Co-Inventor Count = 3.0

ph-index = 1

Forward Citations = 3(Granted Patents)


Company Filing History:


Years Active: 1983

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1 patent (USPTO):Explore Patents

Title: The Innovative Contributions of Werner Molls

Introduction

Werner Molls is a notable inventor based in Munich, Germany. He is recognized for his significant contributions to the field of plant extraction, particularly in the extraction of silymarin. His innovative methods have paved the way for advancements in natural product processing.

Latest Patents

Molls holds a patent for a method for the extraction of silymarin from plants. This invention is directed to an improved method for the extraction of silymarin (silymarin I-IV). In this process, a large part of the oil is removed from the fruits of Silybum marianum by cold pressing. The compressed mass is then broken up, and the pressed residue is extracted with ethyl acetate. Finally, the ethyl acetate extract is evaporated and processed. This method enhances the efficiency of silymarin extraction, making it more effective for various applications.

Career Highlights

Werner Molls has made significant strides in his career, particularly through his work at Dr. Madaus & Co. His expertise in plant extraction techniques has contributed to the company's reputation in the industry. Molls' innovative approach has not only advanced the extraction processes but has also opened new avenues for research and development in natural products.

Collaborations

Molls has collaborated with notable colleagues, including Klaus Gorler and Rolf Hermann Madaus. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.

Conclusion

In summary, Werner Molls is a distinguished inventor whose work in the extraction of silymarin has made a significant impact in the field. His innovative methods and collaborations continue to influence advancements in natural product processing.

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