Confectionery cremes
Patent 4610884 Issued on September 9, 1986. Estimated Expiration Date: 
November 8, 2005. 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.
November 8, 2005. 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 ReferencesInventorsAssigneeApplicationNo. 06/795753 filed on 11/08/1985US Classes:426/103, Sugar or carbohydrate containing426/572, Cream filler, fondant, frosting, icing or confection426/613, Having lacteal or egg ingredient or sugar or flavor426/660ConfectionExaminersPrimary: Yoncoskie, Robert A.Attorney, Agent or FirmInternational ClassesA23G 3/34 (20060101)A23L 1/19 (20060101) A21D 13/00 (20060101) A21D 13/08 (20060101) AbstractA substantially water-free creme having from about 20% to about 50% of a rapidly melting confectionery fat and 50% to about 80% of a carbohydrate is disclosed. This creme has a disordering temperature of between 80° F. and less than 102° F. and a melt rate of 15 seconds to 75 seconds at 92° F. It has a back extrusion force of from about 0.3 to about 6 lbs at 70° F. Disordering temperature relates to the temperature at which the creme and saliva mixture forms a water-continuous phase. The back extrusion force is a measure of the apparent viscosity of the creme. The creme's viscosity remains stable over a broad temperature range.Other References
Field of SearchSugar or carbohydrate containingCream filler, fondant, frosting, icing or confection Fluid, formulated added hard stock containing type, e.g., fluid shortening, etc. Mixed formulated triglycerides per se, e.g., margarine oil, hard butter, etc. Animal derived triglyceride material as sole triglyceride, e.g., lard, etc. Having lacteal or egg ingredient or sugar or flavor Confection | |
