Company Filing History:
Years Active: 1976-1980
Title: Innovations of Samuel F. Herb in Fat Composition Technology.
Introduction
Samuel F. Herb is a notable inventor based in Philadelphia, PA, who has made significant contributions to the field of fat composition technology. With a total of five patents to his name, Herb's work focuses on the physiochemical properties of beef tallow and its applications in various food products.
Latest Patents
Herb's latest patents include innovative methods for physiochemically designing fat compositions from tallow. His process involves partitioning beef tallow into five distinct fractions, each characterized by unique fatty acid and glyceride compositions, as well as specific thermal characteristics. Among these fractions, two are crystalline, one is a plastic solid, and two are liquid. Notably, one of the liquid fractions constitutes 60% of the tallow and is versatile in its applications, including the formulation of salad oils, margarines, and both liquid and plastic shortenings. The plastic solid fraction exhibits properties similar to cocoa butter, allowing for compatibility when blended, while careful consideration is required when mixing with other fractions to avoid undesirable thermal characteristics.
Career Highlights
Herb's career is marked by his dedication to advancing food technology through innovative fat compositions. His work has not only contributed to the understanding of tallow's properties but has also paved the way for improved formulations in the food industry.
Collaborations
Throughout his career, Herb has collaborated with notable colleagues, including Francis E. Luddy and James W. Hampson, enhancing the impact of his research and innovations.
Conclusion
Samuel F. Herb's contributions to fat composition technology demonstrate his commitment to innovation in the food industry. His patents reflect a deep understanding of the properties of beef tallow and its applications, making him a significant figure in this field.