Robert D Talbott

Title: The Innovations of Robert D Talbott

Introduction

Robert D Talbott is an accomplished inventor based in Newburgh, IN (US). He is known for his significant contributions to the field of food science, particularly in the development of soy protein isolates. His innovative work has led to advancements that benefit both the food industry and consumers.

Latest Patents

Robert D Talbott holds a patent for a "Process for preparing low phytate soy protein isolate." This patent describes a method for creating a high-quality soy protein isolate that has significantly reduced aluminum content and is substantially free of phytic acid and phytate complexes. The process involves aqueous extraction of defatted particulated soybeans at a pH of 8 to 10 and at a temperature above 65 degrees Celsius. The extract is then separated, and the protein is precipitated out of solution at a pH slightly higher than its isoelectric point, specifically at pH 5.3.

Career Highlights

Throughout his career, Robert D Talbott has made notable contributions to the food science sector. He has worked with Bristol-Myers Company, where he has applied his expertise in developing innovative food products. His work has had a lasting impact on the industry, particularly in enhancing the nutritional quality of soy products.

Collaborations

Robert has collaborated with several professionals in his field, including Gabor Puski and Grant H Hartman, Jr. These collaborations have allowed for the exchange of ideas and the advancement of research in food science.

Conclusion

Robert D Talbott's innovative work in the development of low phytate soy protein isolates showcases his dedication to improving food quality and nutrition. His contributions continue to influence the food industry positively.