Fruit spread and method of preparing same
March 25, 2012. 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 ReferencesEdible jelly and method of preparing same Low calorie fat mimetics comprising carboxy/carboxylate esters Polyvinyl oleate as a fat replacement Method of manufacturing jelly products having fibrous texture Cream substitute ingredient and food products Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs Process of the preparation of fruit, vegetable or spicy aerated foods Low calorie food products having smooth, creamy, organoleptic characteristics Pipeable gelled food and ethyl alcohol beverages Low calorie peanut butter-like and fruit preserve product and process InventorsAssigneeApplicationNo. 857254 filed on 03/25/1992US Classes:426/573, Gels or gelable composition426/577, Pectin426/578, Starch or derivatives is gel former426/639, With added sugar426/804LOW CALORIE, LOW SODIUM OR HYPOALLERGICExaminersPrimary: Hunter, JeanetteAttorney, Agent or FirmInternational ClassA23L 001/06AbstractAn edible fruit spread in a form similar to a jelly or jam having improved texture and flavor characteristics and a decreased dissipation rate in the mouth during consumption is prepared by incorporating a pectin, starch, cellulose, carrageenan or protein based fat mimetic into a fruit spread recipe. | |
