Company Filing History:
Years Active: 1990
Title: Richard H. Lingelbach: Innovator in Low-Fat Processed Meat Products
Introduction
Richard H. Lingelbach is a notable inventor based in Somerville, NJ (US). He has made significant contributions to the food industry, particularly in the development of low-fat processed meat products. His innovative approach has led to advancements that cater to health-conscious consumers.
Latest Patents
Lingelbach holds 1 patent for his invention related to low-fat emulsion-type sausage products. This patent describes a unique formulation that includes a continuous phase of heat-set meat emulsion and a discontinuous phase of particles of a water-in-oil emulsion. The water-in-oil emulsion features edible fat as a continuous phase and an aqueous gelatin solution as its discontinuous phase. Additionally, the patent outlines a method for producing these sausage products, showcasing Lingelbach's ingenuity in food technology.
Career Highlights
Richard H. Lingelbach is associated with Thomas J. Lipton, Inc., where he has applied his expertise in food science and product development. His work has contributed to the company's reputation for quality and innovation in the food sector.
Collaborations
Lingelbach has collaborated with notable colleagues, including Henry J. Izzo and Mauro Dominick Mordini. These partnerships have likely enhanced the development and refinement of his innovative products.
Conclusion
Richard H. Lingelbach's contributions to the field of low-fat processed meat products demonstrate his commitment to innovation and health in food technology. His patent reflects a significant advancement that benefits consumers seeking healthier options.