Vlaardingen, Netherlands

Wilhelmus A Castenmiller

USPTO Granted Patents = 7 

Average Co-Inventor Count = 3.6

ph-index = 4

Forward Citations = 29(Granted Patents)


Company Filing History:


Years Active: 1985-2001

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7 patents (USPTO):Explore Patents

Title: The Innovative Contributions of Wilhelmus A. Castenmiller

Introduction

Wilhelmus A. Castenmiller, based in Vlaardingen, Netherlands, is a notable inventor recognized for his contributions in the field of food technology. With a total of seven patents to his name, Castenmiller has been pivotal in developing innovative products that cater to the growing demand for healthier food options.

Latest Patents

Among his recent inventions, Castenmiller has developed a low-fat spread designed to meet consumer needs for healthier alternatives. This water-continuous spread includes 10 to 50 wt % of oligofructose and 0.05 to 30 wt % of a biopolymer, alongside less than 20 wt % of an oil phase. This innovative formulation exemplifies his commitment to creating healthier food products without compromising on taste.

Career Highlights

Throughout his career, Castenmiller has worked with prominent companies in the food industry. Notably, he has held positions at Van Den Bergh Foods Company, the Division of Conopco, Inc., and Lever Brothers Company. His expertise and innovative thinking have led to significant advancements in food science and product development.

Collaborations

Castenmiller's journey as an inventor has been enriched by collaboration with esteemed colleagues, including Jozephus Johannes Verschuren and Leendert Alderliesten. These partnerships have played a crucial role in driving innovation and expanding the scope of his work in the food sector.

Conclusion

Wilhelmus A. Castenmiller stands out as a key figure in the landscape of food innovation. His dedication to creating healthier food options through his patents not only showcases his ingenuity but also reflects the evolving needs of consumers. With his continued contributions, Castenmiller is sure to make further impacts in the field of food technology.

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