Patents by Inventor Amiel Braverman

Amiel Braverman has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Process for preparing milk-based freezable confections
    Patent number: 6423359
    Abstract: Processes for making milk-based freezable confections are disclosed. The confections are liquid at room temperature, and freeze to a sherbet consistency. The present processes use particular gum combinations to attain their unique texture upon freezing and to keep milk proteins and insoluble solids, if used, from settling when the product is liquid.
    Type: Grant
    Filed: February 16, 2000
    Date of Patent: July 23, 2002
    Inventor: Amiel Braverman
  • Microcrystalline cellulose in freezable-gel-confection compositions
    Patent number: 4264637
    Abstract: Freeze-it-yourself pops are prepared by sealing an edible, room-temperature-storable, storage-stable, aqueous, opague, flavored confection in a plastic film pak. The confection composition is in the form of an aqueous gel having a pH within the range of from about 3.0 to about 5.0; it has a pudding consistency when maintained at room temperature, but has a chewy consistency when frozen. Activated or peptized microcrystalline cellulose in combination with (a) carboxymethyl cellulose (CMC) and/or (b) alignate (salt of alginic acid) and/or (c) xanthan gum and/or (d) modified starch provides the composition with homogeneity and stability even when formulated on a commercial scale.
    Type: Grant
    Filed: November 2, 1979
    Date of Patent: April 28, 1981
    Inventor: Amiel Braverman
  • Microcrystalline cellulose in freezable-gel-confection compositions
    Patent number: 4216242
    Abstract: Freeze-it-yourself pops are prepared by sealing an edible, room-temperature-storable, storage-stable, aqueous, opaque, flavored confection in a plastic film pak. The confection composition is in the form of an aqueous gel having a pH within the range of from about 3.0 to about 5.0; it has a pudding consistency when maintained at room temperature, but has a chewy consistency when frozen. Activated or peptized microcrystalline cellulose in combination with a) carboxymethyl cellulose (CMC) and/or b) alginate (salt of alginic acid) and/or c) xanthan gum and/or d) modified starch provides the composition with homogeneity and stability even when formulated on a commercial scale.
    Type: Grant
    Filed: January 17, 1979
    Date of Patent: August 5, 1980
    Inventor: Amiel Braverman
  • Flavored freezable-gel confection
    Patent number: 4140807
    Abstract: Freeze-it-yourself pops are prepared by sealing an edible, room-temperature-storable, storage-stable, aqueous, opaque, flavored confection in a plastic film pak. The confection composition is in the form of an aqueous gel having a pH within the range of from about 3.0 to about 5.0; it has a pudding consistency when maintained at room temperature, but has a chewy consistency when frozen. Either low-methoxyl pectin alone, carrageenan alone, a combination of low-methoxyl pectin and carboxymethylcellulose or a combination of carrageenan and carboxymethylcellulose provides the composition with homogeneity, stability and the noted consistency in both frozen and unfrozen states.
    Type: Grant
    Filed: August 29, 1977
    Date of Patent: February 20, 1979
    Inventor: Amiel Braverman