Expanded food products
Patent 4410555 Issued on October 18, 1983. Estimated Expiration Date: 
September 28, 2001. Estimated 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.
September 28, 2001. Estimated 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.Patent References 2082312 2162585 2171244 2645580 2847311 3542270 3556812 3607309 Food bar Method of manufacturing a chocolate product InventorAssigneeApplicationNo. 06/306498 filed on 09/28/1981US Classes:426/572, Cream filler, fondant, frosting, icing or confection426/660ConfectionExaminersPrimary: Hunter, JeanetteAttorney, Agent or FirmInternational ClassesA23G 3/00 (20060101)A23G 3/02 (20060101) A23G 3/20 (20060101) Foreign Application Priority Data1981-08-13 WOAbstractAn 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. | |
