Patents by Inventor Burton Douglas Brown
Burton Douglas Brown 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).
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Patent number: 11234448Abstract: A process of forming a confectionery product includes heating a confectionery mixture comprising a sweetened milk product and fat while stirring until the confectionery mixture reaches a predetermined consistency. The process also includes forming the confectionery product upon cooling of the confectionery mixture. The confectionery product has a water activity of about 0.59 or greater, has a sugar content of about 87 degrees Brix or less, and has a shelf life of about three months or greater. A confectionery product includes a confectionery mixture. The confectionery product includes a sweetened milk product, butter, cocoa powder, a sweetener, and a preservative. The sweetener is corn syrup, inulin, tapioca syrup, maltodextrin, pear puree, and/or a combination thereof. The confectionery mixture has a water activity of about 0.59 or greater, has a sugar content of about 87 degrees Brix or less, and has a shelf life of about three months or greater.Type: GrantFiled: September 7, 2018Date of Patent: February 1, 2022Assignee: THE HERSHEY COMPANYInventors: Dongming Tang, Brian Scott Baker, Burton Douglas Brown
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Publication number: 20210076701Abstract: A coated particle may include a food particle coated by a carbohydrate. The coated particle may have an average particle size from about 10 ?m to about 250 ?m. The food particle may include a relatively bitter component (e.g., cocoa) and a protein component (e.g., whey protein, soy protein, rice protein, fava bean protein, and/or milk protein). A weight ratio of bitter component to protein component may be about 3 or greater. The food particle may also include a starch, such as rice starch. Additionally, the coated particle may have a surface area fraction of the carbohydrate that is greater than an average weight fraction of the carbohydrate. For example, the surface area fraction of the carbohydrate may be from about 30% to about 80%. In addition, the coated particle may have a substantially non-spherical and irregular shape. The coated particle may be prepared via a spray drying process.Type: ApplicationFiled: January 31, 2018Publication date: March 18, 2021Applicant: THE HERSHEY COMPANYInventors: Balaji Santhanam, Utkarsh Shah, Yumin You, Dennis Teets, Burton Douglas Brown, Xiaoying Wang
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Patent number: 10820608Abstract: A confection is formed of a mixture including at least one first simple carbohydrate, at least one non-hygroscopic second simple carbohydrate, and at least one hydrocolloid. In some embodiments, the non-hygroscopic second simple carbohydrate includes disaccharides, trisaccharides, or combinations thereof. In some embodiments, the hydrocolloid includes a starch hydrolysate having a dextrose equivalent less than 36, and the confection is substantially free of starch hydrolysates having a dextrose equivalent of 36 or greater. In some embodiments, the confection is a hard candy. A method of making a confection includes mixing at least one first simple carbohydrate, at least one non-hygroscopic second simple carbohydrate, and at least one hydrocolloid to form a mixture. The method also includes heating the mixture, cooking the mixture to a predetermined moisture content, and cooling and working the mixture to form the confection comprising the mixture.Type: GrantFiled: October 25, 2016Date of Patent: November 3, 2020Assignee: THE HERSHEY COMPANYInventors: Balaji Santhanam, Julie Hickey, Burton Douglas Brown, Mahesh Venkatachalam
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Publication number: 20170119797Abstract: The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.Type: ApplicationFiled: January 17, 2017Publication date: May 4, 2017Inventors: Steven M. Kumiega, Thomas J. Carroll, Ashley L. Boldt, Paula M. Gibson, Robert J. Huzinec, Burton Douglas Brown, David M. Stumpf
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Patent number: 9572772Abstract: The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.Type: GrantFiled: September 29, 2015Date of Patent: February 21, 2017Assignee: The Hershey CompanyInventors: Steven M. Kumiega, Thomas J. Carroll, Ashley L. Boldt, Paula M. Gibson, Robert J. Huzinec, Burton Douglas Brown, David M. Stumpf
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Publication number: 20160278399Abstract: Provided are a process for forming a heat stable confectionery product and a heat stable confectionery product. The process for forming a heat stable confectionery product comprises carrying out a first process sequence comprising formulating a blend of a sweetener, a confectionery fat along with milk solids, cocoa solids or both, and conching the blend; providing a pre-sized sugar hydrate additive; and adding the sugar hydrate additive to the blend at the end of the first sequence to form a flowable confectionery paste, followed by cooling the confectionery paste to a solid. The heat stable confectionery product includes sugar hydrate, is visibly devoid of blooming, and is formed according to the process described above.Type: ApplicationFiled: September 15, 2015Publication date: September 29, 2016Applicant: THE HERSHEY COMPANYInventors: Xiaoying WANG, Maria Jose PEREZ GONZALEZ, Burton Douglas BROWN, Susan Marie BENJAMIN, Carey HOFFMAN, David WORTHING, Dennis TEETS
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Publication number: 20160015633Abstract: The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.Type: ApplicationFiled: September 29, 2015Publication date: January 21, 2016Inventors: Steven M. Kumiega, Thomas J. Carroll, Ashley L. Boldt, Paula M. Gibson, Robert J. Huzinec, Burton Douglas Brown, David M. Stumpf
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Patent number: 9179695Abstract: The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.Type: GrantFiled: August 30, 2010Date of Patent: November 10, 2015Assignee: Hershey Foods CorporationInventors: Steven M. Kumiega, Thomas J. Carroll, Ashley L. Boldt, Paula M. Gibson, Robert J. Huzinec, Burton Douglas Brown, David M. Stumpf
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Publication number: 20120157416Abstract: The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.Type: ApplicationFiled: August 30, 2010Publication date: June 21, 2012Applicant: HERSHEY FOODS CORPORATIONInventors: Steven M. Kumiega, Thomas J. Carroll, Ashley L. Boldt, Paula M. Gibson, Robert J. Huzinec, Burton Douglas Brown, David M. Stumpf