Company Filing History:
Years Active: 1977-1980
Title: **Emanuel Akerman: Pioneering Innovations in Yeast Preparation**
Introduction
Emanuel Akerman, an inventive mind located in the Bronx, NY, has made notable contributions to the field of baking yeast technology. With a total of two patents to his name, his work focuses on enhancing the functionality and usability of yeast in various applications, particularly within the baking industry.
Latest Patents
Akerman's latest patents highlight his innovative approach to yeast preparation and treatment. The first patent, titled "Preparation of Free-Flowing Particulate Yeast," introduces a free-flowing yeast formulation that incorporates bakers' yeast with a minor amount of a solid, substantially non-deliquescent drying agent. This drying agent, characterized by having a particle size of less than about 100 milli-microns, ensures that the yeast maintains its flowability over extended periods while binding or absorbing excess extracellular water. Noteworthy examples of preferred drying agents include hydrophilic silicon dioxide, micronized wood pulp, and micronized cellulose, all of which do not detrimentally affect the leavening activity of the yeast.
The second patent, known as "Method of Treating Baker's Yeast," describes a novel process where an aqueous suspension of yeast is treated with acid to achieve a low pH range of 0.9 to 2.0 without significantly impacting the yeast's initial leavening activity in sweet dough. After this treatment, a neutralizing agent is added to raise the pH to between 2.5 and 6, with a significant portion of the neutralizing agent being a source of ammonium ions, further enhancing the yeast's usability.
Career Highlights
Emanuel Akerman is associated with Standard Brands Incorporated, where his innovative spirit has flourished. His work in improving yeast formulations has played a critical role in advancing baking technology, ensuring more efficient and effective leavening processes.
Collaborations
During his career, Akerman has worked alongside his coworker, Seymour Pomper, with whom he has collaborated to enhance the applications and overall effectiveness of yeast products within the baking industry. Their joint efforts have helped to push the boundaries of yeast technology, offering new solutions for bakers.
Conclusion
Emanuel Akerman stands out as an inventor whose work is set to impact the baking industry significantly. His patents not only demonstrate his innovative capabilities but also reflect a commitment to enhancing the functionality of yeast. As advancements in baking technology continue, Akerman's contributions are likely to leave a lasting mark on the field.