Company Filing History:
Years Active: 1996-1998
Title: The Innovative Journey of Frederick L. Robinson
Introduction
Frederick L. Robinson, an inventive mind hailing from Thomaston, ME, has made notable contributions to the field of innovation through his patents. With a total of three patents under his name, Robinson has focused on advancements that not only improve product functionality but also enhance production efficiency. His creative spirit and technical expertise have positioned him as a respected inventor in the industry.
Latest Patents
Robinson's latest patents showcase his dedication to developing advanced food and manufacturing technologies. One of his prominent inventions is a rapidly hydratable konjac flour. This innovative flour gains at least 60% of its potential peak viscosity within just ten minutes of being dispersed in water at 25°C. Moreover, it reaches 80% within twenty minutes and achieves full viscosity potential between 80% to 100% within thirty minutes, making it significantly more efficient than traditional konjac flour. Additionally, he developed a method for forming small diameter ropes of gelled aqueous products, which allows for the continuous production of gelled water-based products. This method involves mixing a thermal-gelling gum with an aqueous product base and employing a controlled filling process to maintain the necessary temperature and consistency.
Career Highlights
Throughout his career, Robinson has accumulated valuable experience working with reputable companies. He has been associated with FMC Corporation and Jasper, Wyman & Sons, where he applied his innovative insights to create impactful solutions. His dedication to advancing product formulations and manufacturing processes has left a significant mark in his professional landscape.
Collaborations
Collaboration has played a crucial role in Robinson's journey as an inventor. He has worked alongside talented individuals such as Gerald J. Shelso and Robert Kopesky. Their combined efforts have contributed to the successful development of groundbreaking products in the field, showcasing the importance of teamwork in fostering innovation.
Conclusion
Frederick L. Robinson's contributions as an inventor are commendable, with his three patents reflecting his commitment to advancing technology and improving product efficacy. His latest innovations, particularly in rapidly hydratable konjac flour and continuous gelled product formation, highlight the intersection of culinary science and manufacturing techniques. Robinson's career, highlighted by collaborations with esteemed colleagues and service in respected companies, underscores the impact that dedicated inventors can have on their industries.