Roland Bauer

Title: The Innovative Contributions of Roland Bauer

Introduction

Roland Bauer is a notable inventor based in West Milford, NJ (US), recognized for his significant contributions to the field of food technology. With a total of 6 patents to his name, Bauer has developed innovative solutions that enhance the quality and safety of food products.

Latest Patents

Among his latest patents, Bauer has introduced a microbiologically stable cooking system. This invention features a complementary combination of a liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cooking. The sauce is fluid and contains a selected amount of water, making it susceptible to microbiological attack, which necessitates pH control. The seasoning component is specifically designed to buffer the acidic taste of the sauce composition, achieving a desired flavor profile. Another significant patent is the microbiologically stable sauce emulsion. This invention describes a stable acidified, emulsified sauce that contains preservatives, high solids, and salt. The emulsion utilizes selected emulsifiers and starches to ensure good initial emulsification and favorable dilution characteristics. The components of the sauce, including solids, salt, and preservatives, are carefully chosen to achieve a 5 log microbiological kill during storage at ambient temperature, without pasteurization and without compromising the fresh flavor of the product.

Career Highlights

Bauer has had a distinguished career, working with prominent companies such as Lipton, a division of Conopco, Inc., and Thomas J. Lipton Co., also a division of Conopco, Inc. His work in these organizations has allowed him to apply his innovative ideas in practical settings, contributing to advancements in food technology.

Collaborations

Throughout his career, Bauer has collaborated with talented individuals, including Kenneth Gimelli and Daniel J. Kochakji. These partnerships have fostered a creative environment that has led to the development of groundbreaking inventions.

Conclusion

Roland Bauer's contributions to food technology through his innovative patents demonstrate his commitment to enhancing food safety and quality. His work continues to influence the industry, making him a significant figure in the realm of culinary innovation.