Company Filing History:
6 out of 17,167 
6 out of 8 
2 out of 3 
Years Active: 1994-2018
Title: The Innovative Contributions of Robert Joseph Sarama
Introduction
Robert Joseph Sarama, an inventive force hailing from Loveland, OH, boasts an impressive portfolio of 16 patents. His significant contributions to the field of chemistry and biochemistry demonstrate his commitment to advancing technology for various applications, particularly in the food and beverage industry.
Latest Patents
One of Sarama's latest patents includes the development of calcium polyphosphate salt particles and a method for their production. This innovation outlines an equilibrium solution, like a beverage product, that incorporates a calcium salt and a sequestrant, allowing for the delivery of bio-available calcium while preserving the desired qualities of the product. Notably, this patent describes the reaction of calcium hydroxide with sodium potassium hexametaphosphate, yielding useful beverage formulations that maintain stability and enhance nutritional value.
Another significant patent is focused on enhancing the efficacy of amylase inhibitors derived from Phaseolus vulgaris (common beans). This patent details an advanced process for purifying alpha-amylase inhibitor protein material, which results in markedly improved amylase inhibition compared to conventional methods. The step-by-step process involves adjusting the pH, adding preservatives, applying controlled heating, and allowing for sedimentation, culminating in the isolated supernatant rich in the functional protein.
Career Highlights
Throughout his career, Robert Joseph Sarama has applied his innovative mindset while working for notable organizations, including The Procter & Gamble Company and Mid-America Commercialization Corporation. His experiences in these industries fostered the development of his patented technologies, which bridge the gap between chemistry and practical applications.
Collaborations
Sarama's journey in innovation has also been enriched through collaborations with distinguished colleagues, including Raymond Louis Niehoff and Thomas Joseph Wehmeier. Working alongside such talented professionals has undoubtedly aided in the refinement and enhancement of his inventions, leading to breakthrough advancements in the field.
Conclusion
In summary, Robert Joseph Sarama stands out as a prolific inventor whose advancements contribute significantly to food science and biochemistry. With a robust portfolio of patents, his work exemplifies the fusion of innovation and practical application, marking him as a noteworthy figure in the realm of invention. As the industry continues to evolve, Sarama's contributions will likely inspire future innovations in the field.