Process for preparing food product with food binder composition
Patent 4784867 Issued on November 15, 1988. Estimated Expiration Date: 
March 21, 2006. 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.
March 21, 2006. 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. 06/842753 filed on 03/21/1986US Classes:426/309, Of whole isolated seed or bean426/613, Having lacteal or egg ingredient or sugar or flavor426/615, Plant material is basic ingredient other than extract, starch or protein426/618, Cereal material is basic ingredient426/632, Nut, including peanut426/660ConfectionExaminersPrimary: Czaja, Donald E.Assistant: Callahan, Celine T. Attorney, Agent or FirmInternational ClassesA23P 1/10 (20060101)A23B 7/02 (20060101) A23B 7/022 (20060101) A23G 3/00 (20060101) A23L 1/00 (20060101) A23L 1/36 (20060101) AbstractAn edible composition is provided which is useful for binding solid food ingredients such as nuts, fruit, cereals and the like into flexible, moist bars. The binder composition comprises about 5-10% water, about 15-30% fat, and a mixture of sucrose and partially caramelized non-crystallizing sugar in a weight ratio of about 1:0.8-3.Other References
Field of SearchHaving lacteal or egg ingredient or sugar or flavorConfection Animal food Isolated whole seed, bean or nut, or material derived therefrom Sugar or carbohydrate containing Plant material is basic ingredient other than extract, starch or protein Cereal material is basic ingredient Of whole isolated seed or bean | |
