Company Filing History:
Years Active: 2015-2022
Title: The Innovative Contributions of Burton Douglas Brown
Introduction
Burton Douglas Brown is a notable inventor based in Hershey, PA, with a significant impact on the confectionery industry. He holds four patents that showcase his expertise in creating innovative confectionery products. His work emphasizes the importance of product consistency, shelf life, and unique ingredient combinations.
Latest Patents
One of his latest patents is for a high water activity confectionery product and the process of making it. This process involves heating a confectionery mixture that includes a sweetened milk product and fat while stirring until it reaches a predetermined consistency. Upon cooling, the confectionery product is formed, boasting a water activity of about 0.59 or greater and a sugar content of about 87 degrees Brix or less, with a shelf life of approximately three months or more. Another significant patent focuses on hard candy confections with low hygroscopicity. This confection is made from a mixture that includes at least one first simple carbohydrate, a non-hygroscopic second simple carbohydrate, and a hydrocolloid. The method of making this confection involves mixing, heating, cooking, and cooling the mixture to achieve the desired product.
Career Highlights
Burton has had a distinguished career, working with prominent companies such as The Hershey Company and Hershey Foods Corporation. His experience in these organizations has allowed him to refine his skills and contribute to the development of innovative confectionery products.
Collaborations
Throughout his career, Burton has collaborated with talented individuals, including Steven M Kumiega and Thomas J Carroll. These collaborations have likely enriched his work and led to the successful development of his patented inventions.
Conclusion
Burton Douglas Brown's contributions to the confectionery industry through his innovative patents demonstrate his expertise and commitment to enhancing product quality. His work continues to influence the field and inspire future innovations in confectionery.