Company Filing History:
Years Active: 1976-1981
Title: The Innovations of Ernest Aleck Robbins
Introduction
Ernest Aleck Robbins is a notable inventor based in High Ridge, Missouri. He has made significant contributions to the field of health and nutrition through his innovative patents. With a total of three patents to his name, Robbins has focused on processes that aim to improve human and animal health.
Latest Patents
One of Robbins' latest patents is titled "Process for the prevention and reduction of elevated blood cholesterol." This application covers a method for lowering or preventing an increase in cholesterol and triglycerides in the blood by incorporating a yeast product or yeast fraction into the daily diet. The recommended amount is up to 30% of the total food intake, with yeast glycan being the preferred additive as described in U.S. Pat. No. 3,867,554. Another significant patent is the "Process for the manufacture of yeast glycan." This patent discloses a method for creating a useful product from yeast cell walls, involving the autolysis of whole yeast cells followed by the separation of insoluble cellular debris. The resulting insoluble fraction, known as yeast glycan, is edible when purified and enhances the viscosity of aqueous solutions while providing a fat-like mouthfeel.
Career Highlights
Robbins is currently employed at Anheuser-Busch, Inc., where he continues to apply his expertise in yeast and nutrition. His work at this prominent company allows him to contribute to innovative solutions in the food and beverage industry.
Collaborations
Robbins collaborates with Robert D. Seeley, a fellow innovator, to further enhance their research and development efforts in the field of health-related inventions.
Conclusion
Ernest Aleck Robbins is a distinguished inventor whose work has the potential to significantly impact health and nutrition. His innovative patents reflect a commitment to improving the well-being of both humans and animals.