Richard M Sorge

Title: Innovations of Richard M Sorge

Introduction

Richard M Sorge is an accomplished inventor based in Lakewood, NJ (US). He is known for his innovative contributions to the food industry, particularly in the area of sweetener technology. His work has led to advancements that enhance the quality and usability of food products.

Latest Patents

Richard M Sorge holds a patent for a method titled "Method for agglomerating aspartame and acid-containing mixes." This invention provides a technique for agglomerating a comestible mix without the addition of moisture. The method involves blending at least 30% of a food acid, such as anhydrous citric acid or malic acid, with at least 3% aspartame and other food-approved materials. The blending occurs at elevated temperatures ranging from 140°F to 200°F, for a duration effective to achieve the desired agglomerate size. The final product is cooled and can be packaged for direct consumption. Notably, agglomerates can be created with as little as 0.5% aspartame, showcasing the efficiency of this method.

Career Highlights

Richard M Sorge has made significant strides in his career, particularly while working at General Foods Limited. His innovative approach to food technology has not only contributed to the company’s product offerings but has also set new standards in the industry.

Collaborations

Throughout his career, Richard has collaborated with notable colleagues, including Ronald W Ponzoni and Myron D Shoaf. These partnerships have fostered a creative environment that encourages the development of groundbreaking ideas and solutions.

Conclusion

Richard M Sorge's contributions to the field of food technology exemplify the impact of innovation on everyday products. His patent for agglomerating aspartame and acid-containing mixes demonstrates his commitment to enhancing food quality and usability. His work continues to influence the industry and inspire future innovations.