New City, NY, United States of America

Robert M Lauck


Average Co-Inventor Count = 1.3

ph-index = 5

Forward Citations = 48(Granted Patents)


Company Filing History:


Years Active: 1976-1988

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7 patents (USPTO):Explore Patents

Title: The Innovative Mind of Robert M Lauck

Introduction

Robert M Lauck, an accomplished inventor based in New City, NY, has made significant contributions to the fields of chemical compositions and food science. With a portfolio that includes seven patents, his inventive endeavors have focused on enhancing leavening agents and food product formulations.

Latest Patents

Among his latest innovations, Lauck developed a patent for alkali metal acid pyrophosphate leavening acid compositions and methods. This invention stabilizes the rate of reaction of these leavening acids through the blending of alkali metal pyrophosphate with magnesium oxides or hydroxides. Notably, this leavening acid composition is particularly beneficial for refrigerated canned doughs. Another of his recent patents involves the preparation of a dried blend of whey by-product and casein or its salts. This blend utilizes an admixture ranging from 5% to 50% casein and is produced by drying various forms of deproteinized whey by-products. The resulting product is characterized by reduced hygroscopicity, making it useful as a flavor enhancing or binding agent in various food products.

Career Highlights

Robert has worked with prominent organizations, including Stauffer Chemical Company and Nutrisearch Company, where his expertise in chemistry and food science brought valuable innovations to the industry. His career is marked by a commitment to improving the quality and functionality of food products through scientific advancements.

Collaborations

Throughout his career, Lauck has collaborated with talented professionals, including Nicholas Melachouris and Robert H Tieckelmann. These partnerships have enabled him to merge ideas and innovate within his fields of specialization, leading to successful patent applications and contributions to food technology.

Conclusion

Robert M Lauck's inventive spirit and dedication to improving food science through his patents have left a lasting impact on the industry. His work exemplifies how innovation can transform everyday products and enhance consumer experiences. With continued advancements, Lauck remains a noteworthy figure in the world of inventions and innovations.

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