Wouter Merckx

Title: Wouter Merckx: Innovator in Non-Dairy Composition

Introduction

Wouter Merckx is a notable inventor based in Kumtich, Belgium. He has made significant contributions to the field of food technology, particularly in the development of non-dairy compositions derived from pulses. His innovative approach aims to enhance the texture and quality of fermented milk derivatives.

Latest Patents

Wouter Merckx holds a patent for a "Pulse seed-based non-dairy composition and associated methods." This patent discloses methods for removing the plant tone of starchy Fabaceae pulses, which include chickpeas, yellow peas, common beans, and fava beans. The invention involves the transformation of these pulses into an emulsifying and emulsion stabilizing form suitable for fermentation. The resulting emulsion can be utilized in creating fermented milk derivatives that possess a desirable texture, melting or self-disintegrating in the mouth. To achieve these effects, the pulses are pretreated with an aqueous bicarbonate solution or a bicarbonate/carbonate solution, maintaining a pH between 7 and 10.

Career Highlights

Wouter Merckx is affiliated with Katholieke Universiteit Leuven, where he continues to explore innovative solutions in food technology. His work focuses on enhancing the quality of non-dairy products, making them more appealing to consumers seeking plant-based alternatives.

Collaborations

Wouter collaborates with colleagues such as Mathijs Soogen and Ivo Roelants, contributing to a dynamic research environment that fosters innovation in food science.

Conclusion

Wouter Merckx's contributions to the field of non-dairy compositions highlight the potential of pulses in creating high-quality food products. His innovative patent and ongoing research efforts position him as a key figure in the advancement of plant-based food technology.