Patents by Inventor Brian C. Hallacker

Brian C. Hallacker 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).

  • Dairy-based candy production utilizing plate and frame assembly
    Patent number: 6953598
    Abstract: An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a dairy component with the boiling, aqueous sugar composition after it exits the first heat exchanger to form a dairy-based mass, and cooking the dairy-based mass to a desired final temperature in a second heat exchanger, without substantial separation or precipitation of the protein within the second heat exchanger. The first and second heat exchangers are preferably plate and frame heat exchangers. The solids content of the dairy-based mass is preferably increased prior to entering the second heat exchanger and again after leaving the second heat exchanger. The solids content of the cooked, dairy-based mass is increased to at least about 88% by weight, preferably at least about 90% by weight.
    Type: Grant
    Filed: December 28, 2001
    Date of Patent: October 11, 2005
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Gerald B. Cotten, Brian C. Hallacker, John M. Cahill, Kenneth J. Maas
  • Dairy-based candy production utilizing plate and frame assembly
    Publication number: 20030124243
    Abstract: An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a dairy component with the boiling, aqueous sugar composition after it exits the first heat exchanger to form a dairy-based mass, and cooking the dairy-based mass to a desired final temperature in a second heat exchanger, without substantial separation or precipitation of the protein within the second heat exchanger. The first and second heat exchangers are preferably plate and frame heat exchangers. The solids content of the dairy-based mass is preferably increased prior to entering the second heat exchanger and again after leaving the second heat exchanger. The solids content of the cooked, dairy-based mass is increased to at least about 88% by weight, preferably at least about 90% by weight.
    Type: Application
    Filed: December 28, 2001
    Publication date: July 3, 2003
    Inventors: Gerald B. Cotten, Brian C. Hallacker, John M. Cahill, Kenneth J. Maas
  • Hard candy having variable width swirl pattern
    Patent number: 6413564
    Abstract: Hard candy exhibiting a plurality of segments having differing colors and varying widths is produced by depositing a plurality of supersaturated solutions of ingredients of differing colors into a mold through a nozzle which has openings around its periphery wherein the openings have different widths.
    Type: Grant
    Filed: May 4, 2000
    Date of Patent: July 2, 2002
    Assignee: Nabisco, Inc.
    Inventors: Kenneth J. Klacik, Gerald Brian Cotten, Michael S. Ferrotti, Brian C. Hallacker, Donald Mihalich
  • Variable-width swirl pattern in candy
    Patent number: 6099880
    Abstract: Hard candy exhibiting a plurality of segments having differing colors and varying widths is produced by depositing a plurality of supersaturated solutions of ingredients of differing colors into a mold through a nozzle which has openings around its periphery wherein the openings have different widths.
    Type: Grant
    Filed: May 24, 1999
    Date of Patent: August 8, 2000
    Assignee: Nabisco, Inc.
    Inventors: Kenneth J. Klacik, Gerald Brian Cotten, Michael S. Ferrotti, Brian C. Hallacker, Donald Mihalich