Robert E Altomare

Title: The Innovations of Robert E. Altomare

Introduction

Robert E. Altomare is a notable inventor based in Yonkers, NY, with a significant contribution to the food industry through his innovative patents. He holds a total of five patents, showcasing his expertise in enhancing food products, particularly those based on starch.

Latest Patents

One of his latest patents is focused on the accelerated staling of starch-based products. This process improves the conventional method of holding food at room temperature by utilizing a time-temperature-moisture protocol. For instance, freshly baked or extruded bread is cooled and then heated to create a unified crystalline structure that is characteristic of staled bread. Another significant patent involves the manufacture of a bread crumb-like product. This process produces particles that have properties comparable to conventional bread crumbs by continuously mixing individual components with a leavening agent in a continuous extruder/cooker. The cooked dough is extruded, cut into small lengths, toasted, and then ground into discrete dough particles, resulting in a product that meets the desired moisture and texture.

Career Highlights

Robert E. Altomare is associated with General Foods Limited, where he applies his innovative ideas to improve food products. His work has made a considerable impact on the food industry, particularly in enhancing the quality and shelf-life of starch-based products.

Collaborations

Throughout his career, Altomare has collaborated with notable coworkers such as Wei-Wen Mao and Joseph Giacone, contributing to the development of innovative food technologies.

Conclusion

Robert E. Altomare's contributions to the food industry through his patents demonstrate his commitment to innovation and improvement in food technology. His work continues to influence the way starch-based products are processed and enjoyed.