Company Filing History:
Years Active: 1976-1980
Title: The Innovations of Herbert L Rothbart
Introduction
Herbert L Rothbart is a notable inventor based in Flourtown, Pennsylvania. He has made significant contributions to the field of fat compositions, particularly through his innovative patents. With a total of five patents to his name, Rothbart has focused on the physiochemical properties of beef tallow and its applications in various food products.
Latest Patents
Rothbart's latest patents include a method for creating physiochemically designed fat compositions from tallow. This process involves partitioning beef tallow into five distinct fractions, each characterized by unique fatty acid and glyceride compositions, as well as specific thermal properties. Among these fractions, two are crystalline, one is a plastic solid, and two are liquid. Notably, one of the liquid fractions constitutes 60% of the tallow and is versatile in its applications, including the formulation of salad oils, margarines, and both liquid and plastic shortenings. The plastic solid fraction exhibits properties similar to cocoa butter, allowing it to blend seamlessly without altering thermal characteristics. However, blending certain fractions can lead to undesirable thermal properties, highlighting the complexity of Rothbart's innovations.
Career Highlights
Rothbart's career is marked by his dedication to advancing food science through innovative fat compositions. His work has not only contributed to the understanding of tallow but has also paved the way for improved formulations in the food industry. His patents reflect a deep understanding of the physicochemical properties of fats and their applications.
Collaborations
Throughout his career, Rothbart has collaborated with notable colleagues, including Francis E Luddy and James W Hampson. These collaborations have likely enriched his research and contributed to the success of his innovative projects.
Conclusion
Herbert L Rothbart's contributions to the field of fat compositions demonstrate his innovative spirit and commitment to advancing food science. His patents have significant implications for the food industry, showcasing the importance of understanding the properties of fats in product formulation.