Delivery of fruit juice, acidulants, and labile components into cooked candy base
Patent 5554410 Issued on September 10, 1996. Estimated Expiration Date: 
May 10, 2014. 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.
May 10, 2014. 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 ReferencesSugarless hard candy Fruit juice based hard candy Method of continuously producing hard-candy masses Patent #: 5167981 InventorsApplicationNo. 241219 filed on 05/10/1994US Classes:426/660ConfectionExaminersPrimary: Czaja, Donald E.Assistant: Koh, Choon P. Attorney, Agent or FirmForeign Patent References
International ClassA23G 003/00AbstractThe present invention pertains to a method for preparing a hard candy containing from about 1% to about 35% fruit juice, by weight, which comprises the steps of (a) providing a vacuum cooker having a cooker coil, an atmospheric chamber, and a vacuum chamber; (b) forming a sugar syrup having a moisture content from about 0.1% to about 5%, by weight; (c) heating the sugar syrup in the cooker coil to cook the syrup; (d) passing the cooked sugar syrup from the cooker coil to the atmospheric chamber; (e) admixing fruit juice with the cooked sugar syrup in the atmospheric chamber to form a fruit juice-sugar syrup mixture; (f) passing the fruit juice-sugar syrup mixture from the atmospheric chamber to the vacuum chamber to remove excess water; and (g) removing the fruit juice-sugar syrup mixture from the vacuum chamber and forming the fruit juice-sugar mixture into desired shapes of hard candy. This invention also pertains to hard candy containing fruit juice prepared by the inventive method. This invention further pertains to an improved method for making hard candy containing an acidulant or a thermolabile component.Other References
Field of SearchConfection | |
