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US Patent 4410555 - Expanded food products

US Patent Issued on October 18, 1983
Estimated Patent Expiration Date: Icon_subject September 28, 2001Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
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Abstract

An expanded food product possessing unique structural and taste properties is provided. This expanded product is a mixture of separately aerated components--one fat-based and one aqueous sugar syrup-based. The resulting expanded product has a density of from about 0.2 to 1.0 g/cm3 and comprises about 15% to about 40% by weight of an edible fat component, about 20% to about 60% by weight of a sugar component, about 6 to 20% by weight of water and about 0.1% to about 10% by weight of a colloid. A preferred product is a stable, homogenous blend of a soft whipped chocolate mass and a whipped marshmallow-like low-cooked sugar syrup.

Inventor

Assignee

Application

No. 06/306498 filed on 09/28/1981

US Classes:

426/572, Cream filler, fondant, frosting, icing or confection426/660Confection

Field of Search

426/572, Cream filler, fondant, frosting, icing or confection426/660, Confection426/103, Sugar or carbohydrate containing426/571Marshmellow or chiffon

Examiners

Primary: Hunter, Jeanette

Attorney, Agent or Firm

US Patent References

2082312, 2162585, 2171244, 2645580, 2847311, 3542270, 3556812, 3607309, 4038423, Food bar
Issued on: 07/26/1977
Inventor: Hayward ,   et al.
4045583, Method of manufacturing a chocolate product
Issued on: 08/30/1977
Inventor: Jeffery ,   et al.
4049832, High fat, fortified, marshmallow based food bar
Issued on: 09/20/1977
Inventor: Hayward ,   et al.
4272558Method and apparatus for producing a cellular product
Issued on: 06/09/1981
Inventor: Bouette

International Classes

A23G 3/00 (20060101)
A23G 3/02 (20060101)
A23G 3/20 (20060101)

Foreign Application Priority Data

1981-08-13 WO

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