Location History:
- Weinheim, DE (1984)
- Crema, IT (1985)
Company Filing History:
Years Active: 1984-1985
Title: Discovering the Innovations of Wilhelm Stratmann
Introduction
Wilhelm Stratmann, an inventive mind based in Weinheim, Germany, has significantly contributed to the field of food technology with three patented inventions. His work primarily revolves around improving margarine and butter-like fat blends, showcasing his expertise in the application of food science for better health and culinary experiences.
Latest Patents
Stratmann's latest inventions include a margarine fat blend that notably reduces the level of triglycerides from fatty acids in the trans-configuration. This innovative margarine is produced using a unique process that involves random interesterification of a saturated fat with an unsaturated oil, followed by a fractionation step to eliminate high melting components such as stearin. Additionally, he has developed a fat blend designed for producing butter-like spreads. This blend combines a non-interesterified component based on tallow fat and a mixture of triglycerides obtained by interesterifying this tallow with a liquid oil, which enhances the flavor and texture of spreads.
Career Highlights
Wilhelm Stratmann is associated with the Lever Brothers Company, where his inventive contributions have facilitated advancements in the edible fats industry. His commitment to innovation has allowed the company to enhance product offerings while prioritizing health benefits, aligning with modern dietary needs.
Collaborations
Throughout his career, Stratmann has worked alongside respected colleagues such as Leo Frans Vermaas and Willem Dijkshoorn. These collaborations have likely fostered an environment of creativity and technical expertise, resulting in groundbreaking innovations in food processing technologies.
Conclusion
Wilhelm Stratmann's contributions to the field of food technology serve as a testament to the impact of dedicated inventors on industry practices. His patents not only innovate margarine and butter-like spreads but also reflect a broader commitment to enhancing food quality and health benefits. As mandates for healthier food options continue to grow, the significance of Stratmann's work in this arena remains evident.