Robin C Sargent

Title: Robin C Sargent: Innovator in Bakery and Chemical Compositions

Introduction

Robin C Sargent is a notable inventor based in Burlington Township, NJ (US). He has made significant contributions to the field of food science and chemical compositions, holding a total of 2 patents. His work focuses on creating innovative solutions for bakery products and chemical compositions.

Latest Patents

Sargent's latest patents include a "Composition for No Fat or Reduced Fat Bakery Products" and a "Free-Flowing Potassium Bicarbonate Composition." The first patent details a chemically leavened baking composition designed for the production of no fat or reduced fat bakery products. This composition includes flour, a limited amount of shortening, and specific water content to achieve desired water activity levels. Additionally, it utilizes sodium bicarbonate as a leavening agent, with particular particle size distributions to enhance the baking process. The second patent outlines a process for producing a particulate potassium bicarbonate composition that maintains its free-flow properties under various storage conditions. This innovative process involves blending potassium bicarbonate with fine grain alkaline earth metal oxide, creating a coating that prevents particle agglomeration.

Career Highlights

Robin C Sargent is currently employed at Church & Dwight Co., Inc., where he continues to develop and refine his innovative ideas. His work has contributed to advancements in both the food industry and chemical manufacturing, showcasing his expertise and commitment to innovation.

Collaborations

Sargent has collaborated with notable coworkers, including M Stephen Lajoie and Mary E Thomas, who have contributed to his projects and innovations.

Conclusion

Robin C Sargent is a distinguished inventor whose work in bakery and chemical compositions has led to valuable patents and advancements in the industry. His contributions continue to influence the fields of food science and chemical engineering.