Rupert J Gasser

Title: The Innovations of Rupert J. Gasser

Introduction

Rupert J. Gasser, based in Old Greenwich, CT, is a distinguished inventor with a total of seven patents to his name. His work predominantly involves processes that improve the quality and usability of food products, particularly in the realms of decaffeination and bouillon production.

Latest Patents

Gasser's latest innovations include a decaffeination process designed to produce decaffeinated vegetable material, such as coffee or tea. This innovative process results in both aqueous extracts and solid forms suitable for beverage preparation. Additionally, he has developed a method for producing a bouillon base from a yeast protein degradation product. This method involves diluting a yeast autolysate, precipitating insoluble salts through heating, and refining the mixture for optimal flavor and texture.

Career Highlights

Throughout his career, Rupert J. Gasser has made significant contributions to food technology while working for Société D'Assistance Technique Pour Produits Nestlé S.A. His inventive processes have the potential to transform the way we consume beverages and culinary products, enhancing both flavor and convenience for consumers.

Collaborations

Gasser has collaborated with notable professionals in his field, including James G. Franklin and Steven N. Watercutter. Their collective expertise fosters an environment of innovation and shared progress, contributing to the development of new food technologies and processes.

Conclusion

With a remarkable portfolio of patents, Rupert J. Gasser stands out as an influential inventor in the food technology sector. His dedication to creating effective and efficient processes demonstrates a commitment to enhancing the culinary experience, ensuring that consumers enjoy high-quality products with greater accessibility.