Robert G Reynolds

Title: Innovations by Robert G Reynolds

Introduction

Robert G Reynolds is an accomplished inventor based in Harrington Park, NJ (US). He has made significant contributions to the field of meat processing through his innovative patents. With a total of two patents to his name, Reynolds has focused on improving the quality and safety of meat products.

Latest Patents

Reynolds' latest patents include a method of acidulating a comminuted meat product. This invention provides an acidulant and a method for acidulating moist meat and meat emulsions at processing temperatures ranging from about 32°F to 135°F. The method involves mixing a coated acidulant into the meat or meat emulsion, where the acidulant is effectively encapsulated by a coating. This coating consists of a mixture of approximately 50-70 wt. % of a water-soluble glyceride and about 30-50 wt. % of a hydrogenated vegetable oil. Another patent focuses on a meat acidulant, which shares similar features and benefits.

Career Highlights

Reynolds is currently associated with Balchem Corporation, where he continues to develop innovative solutions in meat processing. His work has contributed to advancements in food technology, particularly in enhancing the safety and quality of meat products.

Collaborations

Reynolds has collaborated with notable professionals in his field, including his coworker Herbert D Weiss. Their combined expertise has led to significant advancements in meat processing technologies.

Conclusion

Robert G Reynolds is a notable inventor whose work has had a positive impact on the meat processing industry. His innovative patents demonstrate his commitment to improving food safety and quality.