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Title: Expanded food products

Abstract: An expanded food product possessing unique structural and taste properties is provided. This expanded product is a mixture of separately aerated components--one fat-based and one aqueous sugar syrup-based. The resulting expanded product has a density of from about 0.2 to 1.0 g/cm3 and comprises about 15% to about 40% by weight of an edible fat component, about 20% to about 60% by weight of a sugar component, about 6 to 20% by weight of water and about 0.1% to about 10% by weight of a colloid. A preferred product is a stable, homogenous blend of a soft whipped chocolate mass and a whipped marshmallow-like low-cooked sugar syrup.


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Inventors: Richardson, Terence W. (Oakland, CA)

Application Number: 06/306498
Filing Date: 1981-09-28
Publication_date: 1983-10-18
Assignee: GODIVA CHOCOLATIER INC (US)

Primary Class(es): 426/572 426/660
Other Classes: A23G3/00; A23G3/20; A23G3/02; A23G9/00
US Patent Ref:
2082312June, 1937Todd426/103Manufactured article of food or confectionery and in combinations of the same with coverings
2162585June, 1939Musher426/564Aerated products
2171244August, 1939Otterbacher426/572Food compound
2645580July, 1953Schultz426/660Method of producing a fluffy chocolate confection
2847311August, 1958Doumak et al.426/571Confection and process for producing the same
3542270November, 1970Schubiger426/572PREPARATION OF A CONFECTIONERY PRODUCT OF IMPROVED TEXTURE
3556812January, 1971Krohn et al.426/571
3607309September, 1971Olney426/571PREPARATION OF MARSHMALLOW WITH MILK SOLIDS
4038423July, 1977Hayward426/103Food bar
4045583August, 1977Jeffery et al.426/103Method of manufacturing a chocolate product
4049832September, 1977Hayward426/103High fat, fortified, marshmallow based food bar
4272558June, 1981Bouette426/572Method and apparatus for producing a cellular product

Other Refs: CA566718
November, 1958426/103

Primary Examiner: Hunter, Jeanette M.
Assistant Examiner:
Attorney: Schuyler, Banner, Birch, McKie & Beckett
Claims: