Food bar
Patent 4451488 Issued on May 29, 1984. Estimated Expiration Date: 
September 2, 2003. 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 2, 2003. 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 2437150 3100909 3431712 3434843 3812268 3882253 3903308 Sugarless chewing gum having improved shelf life Process for preparing a dried agglomerated cereal mixture Intermediate moisture, ready-to-use frozen whippable foods InventorsAssigneeApplicationNo. 06/510474 filed on 09/02/1983US Classes:426/89, SURFACE COATED, FLUID ENCAPSULATED, LAMINATED SOLID COMPOSITE OF SELF SUSTAINING DISSIMILAR EDIBLE MATERIAL426/102, Readily identifiable fruit or vegetable derived426/103, Sugar or carbohydrate containing426/541, Containing antioxidant or antioxidant per se426/548, Noncarbohydrate sweetener or composition containing same426/615, Plant material is basic ingredient other than extract, starch or protein426/618, Cereal material is basic ingredient426/625, Puffed or flaked426/639, With added sugar426/640, Dried426/810, ENERGY RATIONS, E.G., EMERGENCY RATIONS, SURVIVAL RATIONS, ETC.426/93, Isolated whole seed, bean or nut, or material derived therefrom426/96Dry flake, dry granular, or dry particulate materialExaminersPrimary: Corbin, Arthur L.Attorney, Agent or FirmInternational ClassesA23G 3/00 (20060101)A23L 1/00 (20060101) A23L 1/164 (20060101) AbstractA shelf stable, intermediate moisture, food bar having a soft and chewy texture with good taste is disclosed. Lowered sugar content and good texture and taste characteristics are maintained through the use of a combination of at least two polyhydric alcohols in varying ratios, one of which comprises a sugar alcohol and the other either glycerol or propylene glycol. In preferred embodiments the two polyhydric alcohols are glycerol and sorbitol employed in a ratio of glycerol to sorbitol in the range 1:1 to 5:1. Despite a low total sugar content the water activity may be maintained in the 0.2-0.55 range through the use of such polyhydric alcohols while achieving a soft texture.Field of SearchIsolated whole seed, bean or nut, or material derived therefromDry flake, dry granular, or dry particulate material Readily identifiable fruit or vegetable derived Sugar or carbohydrate containing ADHESION OF FOODS BY A BASE SUPPLIED CONSTITUENT OTHER THAN A DRY PRODUCT BUILDING UP UNITS FROM DIVERSE EDIBLE PARTICULATE MATERIAL TO FORM DRY PRODUCT, E.G., AGGLOMERATING, TABLETING, ETC. Animal flesh, citrus fruit, bean or cereal seed material Containing antioxidant or antioxidant per se Noncarbohydrate sweetener or composition containing same Plant material is basic ingredient other than extract, starch or protein Coconut containing Cereal material is basic ingredient Puffed or flaked Nut, including peanut With added sugar Dried Carbohydrate containing By compressing, e.g., tabletting, briquetting, pelleting, etc. Molding, casting, or shaping | |
