Robert M Sauer, Jr

Title: Innovations by Robert M Sauer, Jr.

Introduction

Robert M Sauer, Jr. is a notable inventor based in West Milford, NJ (US). He has made significant contributions to the field of food technology, particularly in the development of low-calorie flour replacements and reduced-fat products. With a total of six patents to his name, Sauer's work has had a considerable impact on the food industry.

Latest Patents

One of Sauer's latest patents focuses on physically coated cellulose as low-calorie flour replacements. This invention involves the use of particulate cellulosic materials, such as microcrystalline cellulose and cellulose acylated with aliphatic acids, which are coated with an edible hydrophobic polymer. The result is a low-calorie alternative for flour and starch in various edible compositions. The invention is particularly useful for baked products like cookies. Another patent addresses the topical application of particulates for producing reduced-fat snacks. This method reduces the amount of liquid carrier used as an adhesive, allowing for a more efficient binding process that enhances the appearance and texture of the final product.

Career Highlights

Throughout his career, Sauer has worked with prominent companies in the food industry, including Nabisco, Inc. and Nabisco Technology Company. His experience in these organizations has allowed him to refine his innovative ideas and bring them to fruition.

Collaborations

Sauer has collaborated with notable colleagues such as Juan A Menjivar and James W Kelly. These partnerships have contributed to the development of his patented technologies and have fostered a collaborative environment for innovation.

Conclusion

Robert M Sauer, Jr. is a distinguished inventor whose work in low-calorie food technology has made a lasting impact on the industry. His innovative patents and collaborations highlight his commitment to advancing food science and improving consumer options.