Robert L Olsen

Title: Innovations by Robert L. Olsen in Food Technology

Introduction

Robert L. Olsen, based in Decatur, Illinois, is a notable inventor recognized for his contribution to food technology. With a focus on improving the digestibility of carbohydrate compositions, Olsen has developed innovative solutions that aim to enhance food products.

Latest Patents

Olsen holds a patent for "Food products comprising a slowly digestible or digestion resistant carbohydrate composition." This patent outlines a food product that includes an oligosaccharide composition that is either digestion-resistant or slowly digestible. The innovative process described in his patent involves several steps, including the saccharification of starch to produce an aqueous oligosaccharide composition, which is then separated into monosaccharide-rich and oligosaccharide-rich streams through membrane filtration. An alternative method also involves heating a concentrated aqueous feed composition to facilitate the formation of non-linear saccharide oligomers, ultimately resulting in a product with improved nutritional characteristics.

Career Highlights

Robert L. Olsen has demonstrated a strong commitment to advancing food science throughout his professional career. His innovative patent emphasizes the application of carbohydrate chemistry in food products, showcasing his ability to combine scientific research with practical applications in the food industry. His work at Tate & Lyle Ingredients Americas LLC has positioned him as a significant contributor to food innovation.

Collaborations

Olsen has collaborated with esteemed colleagues such as Michael D. Harrison and James C. Purdue. These partnerships have enabled the exchange of ideas and expertise, enhancing the research and development efforts at Tate & Lyle and further contributing to significant advancements in food product formulations.

Conclusion

Robert L. Olsen’s contributions to the food technology sector through his patent exemplify the potential for innovation within the industry. His work not only aims to improve food products but also underscores the importance of collaboration and scientific research in the development of healthier food options. As the demand for functional foods grows, inventors like Olsen play a crucial role in shaping the future of nutrition.