US2589591A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of controlling color and flavor in potato chips
Assignee: Wise Potato Chip Co
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Filing: 1950-12-18
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Granted: 1952-03-18
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Expires: 1970-12-18
Abstract
No abstract record available.
Inventors
- 👤 Paul A Xander
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-27 18:23
CPC Classifications
A; A23; A23L; A23L5/00; A23L5/40; A23L5/42; A23L19/00; A23L19/10; A23L19/12; A23L19/14
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
57 words
A PROCESS OF CONTROLLING COLOR AND FLAVOR IN POTATO SLICES USED IN MAKING POTATO CHIPS COMPRISING IMMERSING SLICED PEELED POTATOES IN A SULFUR DIOXIDE-CONTAINING BATH, REMOVING THE SLICES AND WASHING WITH WATER, IMMERSING THE WASHED SLICES IN AN AQUEOUS SOLUTION OF A REDUCING SUGAR AND A PROTEIN HYDROLYZATE DERIVED FROM RAW POTATOES, AND DRYING THE TREATED SLICES.
Claim 2
Dependent Claim
57 words
A PROCESS OF CONTROLLING COLOR AND FLAVOR IN POTATO SLICES USED IN MAKING POTATO CHIPS COMPRISING IMMERSING SLICED PEELED POTATOES IN A SULFUR DIOXIDE-CONTAINING BATH, REMOVING THE SLICES AND WASHING WITH WATER, IMMERSING THE WASHED SLICES IN AN AQUEOUS SOLUTION OF A REDUCING SUGAR AND A PROTEIN HYDROLYZATE DERIVED FROM RAW POTATOES, AND DRYING THE TREATED SLICES.
References Cited (Backward Citations)
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1955-03-18 | 1955-09-17 | 1956-03-18 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1959-03-18 | 1959-09-17 | 1960-03-18 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1963-03-18 | 1963-09-17 | 1964-03-18 | $7700.00 | Window Closed / Lapsed |