MR. ROBERT KURLAND FRIEDMAN, L.C.S.W.
Social Work at 47 St, Chicago, IL
License number
Illinois 149-003660
Category
Social Work
Type
Clinical
Address
Address
1038 E 47Th St #4W, Chicago, IL 60653
Phone
(773) 538-0987
Professional information
Treasury Manager At Network Services Company
Position:
Senior Treasury Analyst at Network Services Company
Location:
Greater Chicago Area
Industry:
Wholesale
Work:
Network Services Company
since 1998
-
Senior Treasury Analyst
GE Capital Railcar Services
1984 - 1998
-
Accounts Receivable Supervisor and Accounting Department
Bankers Life & Casualty
1981 - 1984
-
Internal Auditor
Education:
University of Illinois at Urbana-Champaign - College of Business 1970 - 1974
B.S., Finance
B.S., Finance
Emulsifying And Humectant Agent, Method Of Manufacture And Baked Products Containing Same
US Patent:
4575461, Mar 11, 1986
Filed:
Mar 26, 1984
Appl. No.:
6/593679
Inventors:
Robert B. Friedman - Chicago IL
Isaac R. West - South Holland IL
Susan L. Furcsik - Crown Point IN
Isaac R. West - South Holland IL
Susan L. Furcsik - Crown Point IN
Assignee:
American Maize-Products Company - Hammond IN
International Classification:
A21D 1300, A23L 100
US Classification:
426549
Abstract:
An additive for food, especially baked goods, the method of manufacture and the baked goods produced therewith are disclosed. The additive is comprised of about 8 to about 40% by weight fructose, about 45 to about 80% by weight starch hydrolysate with a DE of about 5 to about 36 and about 0. 5 to about 20% by weight emulsifying agent.
Clear Coat Composition For Potato Products And Method Of Making
US Patent:
5928693, Jul 27, 1999
Filed:
Nov 14, 1997
Appl. No.:
8/970482
Inventors:
Robert Friedman - Chicago IL
Eric Shinsato - Highland IN
Robert Kerfin - Minneapolis MN
Eric Shinsato - Highland IN
Robert Kerfin - Minneapolis MN
Assignee:
Cerestar Holding B.V.
International Classification:
A23B 716, A23L 1522, A23L 1216
US Classification:
426102
Abstract:
The clear coat composition for french fries is a combination of an acetylated starch, a dextrin, and a rice flour. The acetylated starch has an acetyl content of 1. 5% to 2. 5% and is made from a starch obtained from a plant having a genotype selected from the group consisting of dull sugary-2 and amylose extender dull. The dextrin has a solubility of 10% to 20% and is made from a starch having an amylose content below 35%. The coating allows for an extended period of time under a heat lamp.
Beta-Limit Dextrin From Dull Waxy Starch
US Patent:
5482560, Jan 9, 1996
Filed:
Jul 27, 1994
Appl. No.:
8/281408
Inventors:
Robert Ammeraal - Worth IL
Robert Friedman - Chicago IL
Robert Friedman - Chicago IL
Assignee:
American Maize Technology, Inc. - Dimmitt TX
International Classification:
C08B 3100, C08B 3716, C08B 3500, C13K 106
US Classification:
127 40
Abstract:
Beta-limit dextrins manufactured from dull waxy starch have a unique size and structure compared to conventional beta-limit dextrins. Their degree of polymerization is 15,000 to 20,000 and DE of below 1. They are soluble and more stable in aqueous solutions than conventional beta-limit dextrins which make them good carriers for flavoring oils and good beverage clouding agents.
Food Stuffs Containing Starch Of An Amylose Extender Dull Genotype
US Patent:
4790997, Dec 13, 1988
Filed:
Jul 2, 1987
Appl. No.:
7/069264
Inventors:
Robert B. Friedman - Chicago IL
David J. Gottneid - Griffith IN
Eugene J. Faron - Schererville IN
Frank J. Pustek - Munster IN
Frances R. Katz - Crown Point IN
David J. Gottneid - Griffith IN
Eugene J. Faron - Schererville IN
Frank J. Pustek - Munster IN
Frances R. Katz - Crown Point IN
Assignee:
American Maize-Products Company - Stamford CT
International Classification:
A23L 104, A23L 1195
US Classification:
426578
Abstract:
A thickened foodstuff containing a starch extracted from a starch bearing plant having an amylose extender dull genotype is disclosed. Maize is the preferred plant. The starch exhibits low gelatinization temperature with an amylose content greater than 50%. A method for making the canned foodstuff containing the starch is also disclosed.
Limit Dextrin-Based Syrups And Confectionery Products Including Same
US Patent:
2006015, Jul 20, 2006
Filed:
Dec 15, 2005
Appl. No.:
11/303219
Inventors:
David Barkalow - Deerfield IL, US
Robert Friedman - Chicago IL, US
Robert Friedman - Chicago IL, US
International Classification:
A23G 4/00, A23L 1/236
US Classification:
426003000, 426548000
Abstract:
Syrups for use in confectionery products, including chewing gum, methods of making the syrup, confectionery products using the syrups and methods for making such confectionery products are presented. In an embodiment, the syrups comprise hydrogenated β-limit dextrin and maltitol.
Method Of Forming A Sugarless Coating On Chewing Gum
US Patent:
2005000, Jan 13, 2005
Filed:
Jul 11, 2003
Appl. No.:
10/617905
Inventors:
David Barkalow - Deerfield IL, US
Michael Reed - Merrillville IN, US
Robert Friedman - Chicago IL, US
Elena Mirzoeva - Cary IL, US
Julius Zuehlke - Chicago IL, US
Robert Yatka - Orland Park IL, US
Michael Reed - Merrillville IN, US
Robert Friedman - Chicago IL, US
Elena Mirzoeva - Cary IL, US
Julius Zuehlke - Chicago IL, US
Robert Yatka - Orland Park IL, US
International Classification:
A01K001/00
US Classification:
426548000
Abstract:
A method of forming a sugarless coating on chewing gum cores comprises: providing chewing gum cores; providing a coating syrup comprising one or more sugarless sweeteners; providing a dusting mix comprising about 20% to about 60% of a bulk sweetener selected from the group consisting of malitol, hydrogenated isomaltulose, lactitol, sorbitol and mixtures thereof and about 40% to about 80% filler; and applying a plurality of layers of the coating syrup and a plurality of layers of the dusting mix to the chewing gum cores to form a sugarless coating on the gum cores.
Starch Of The Wxsh1 Genotype And Products Produced Therefrom
US Patent:
4767849, Aug 30, 1988
Filed:
Jul 2, 1987
Appl. No.:
7/069270
Inventors:
Robert B. Friedman - Chicago IL
David J. Gottneid - Griffith IN
Eugene J. Faron - Schererville IN
Frank J. Pustek - Munster IN
Frances R. Katz - Crown Point IN
David J. Gottneid - Griffith IN
Eugene J. Faron - Schererville IN
Frank J. Pustek - Munster IN
Frances R. Katz - Crown Point IN
Assignee:
American Maize-Products Company - Stamford CT
International Classification:
A23L 1195, A23L 1187
US Classification:
536102
Abstract:
A substantially pure starch extracted from a starch bearing plant having a waxy shrunken-1 genotype is disclosed. Maize is the preferred plant. The sols produced for such starch exhibits superior freeze-thaw stability compared to sols made from chemically modified starches. A thickener composition and foodstuff containing the starch are also disclosed.
Foodstuffs Containing Starch Of A Dull Waxy Genotype
US Patent:
4789557, Dec 6, 1988
Filed:
Apr 10, 1987
Appl. No.:
7/036571
Inventors:
Robert B. Friedman - Chicago IL
David J. Gottneid - Griffith IN
Eugene J. Faron - Schererville IN
Frank J. Pustek - Munster IN
Frances R. Katz - Crown Point IN
David J. Gottneid - Griffith IN
Eugene J. Faron - Schererville IN
Frank J. Pustek - Munster IN
Frances R. Katz - Crown Point IN
Assignee:
American Maize-Products Company - Stamford CT
International Classification:
A23L 104, A23L 1195
US Classification:
426578
Abstract:
A foodstuff thickened with a chemically modified starch extracted from a starch bearing plant having a dull waxy genotype is disclosed. Maize is the preferred plant.
Pasta Products
US Patent:
5397586, Mar 14, 1995
Filed:
Apr 9, 1993
Appl. No.:
8/045556
Inventors:
Susan L. Furcsik - Lake Station IN
Carol A. Stankus - Chicago IL
Robert B. Friedman - Chicago IL
Carol A. Stankus - Chicago IL
Robert B. Friedman - Chicago IL
Assignee:
American Maize-Products Company - Stamford CT
International Classification:
A21D 800, A23L 116
US Classification:
426549
Abstract:
An improved pasta product is made by incorporating an aedu starch, a duh starch or a mixture thereof in an amount of about 5% to about 50% by weight of farinaceous material. The pasta has improved texture and works well in retort, frozen foods, microwave foods and food service applications. The use of aedu starch and duh starch to improve the texture is also applicable to tortillas.