Patent US2760867A successfully refreshed from Google Patents.
US2760867A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Finished chocolated product
Assignee: General Foods Corp
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Filing: 1951-08-01
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Granted: 1956-08-28
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Expires: 1971-08-01
Abstract
No abstract record available.
Inventors
- 👤 Norman W Kempf
- 👤 Paul J Downey
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 02:31
CPC Classifications
A; A23; A23G; A23G1/00; A23G1/30; A23G1/32; A23G1/325; A23G1/305
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
146 words
IN A PROCESS FOR MAKING A SOLIDIFIED CHOCOLATE PRODUCT WHICH IS SELF-SUSTAINING AT TEMPERATURES ABOVE THE MELTING POINT OF COCOA BUTTER, THE STEPS OF FORMING A MIXTURE OF CHOCOLATE, COCOA BUTTER, SUGAR, AND MILK SOLIDS, PROCESSING THE MIXTURE TO WET SUBSTANTIALLY ALL OF THE SURFACES OF THE SOLID PARTICLES OF THE MIX WITH FAT AND TO DEVELOP A FINISHED CHOCOLATE FLAVOR, ADDING TO THE MIXTURE A WATER EMULSION OF AN EMULSIFIER, WHEREBY THE WATER-PHASE OF THE EMULSION IS SUBSTANTIALLY ABSORBED ONLY BY THE NON-FAT MILK SOLIDS OF THE MIXTURE, THE AMOUNT OF ADDED WATER BEING NOT MORE THAN ABOUT 3% OF THE TOTAL MIXTURE AND THEN FORMING A FINISHED PRODUCT IN WHICH THE NON-FAT MILK SOLIDS ARE SWOLLEN BY THE ABSORPTION OF THE WATER AND AT LEAST PARTIALLY JOINED SO AS TO RENDER THE PRODUCT SELF-SUSTAINING AT TEMPERATURES ABOVE THE MELTING POINT OF THE COCOA BUTTER.
Claim 2
Dependent Claim
146 words
IN A PROCESS FOR MAKING A SOLIDIFIED CHOCOLATE PRODUCT WHICH IS SELF-SUSTAINING AT TEMPERATURES ABOVE THE MELTING POINT OF COCOA BUTTER, THE STEPS OF FORMING A MIXTURE OF CHOCOLATE, COCOA BUTTER, SUGAR, AND MILK SOLIDS, PROCESSING THE MIXTURE TO WET SUBSTANTIALLY ALL OF THE SURFACES OF THE SOLID PARTICLES OF THE MIX WITH FAT AND TO DEVELOP A FINISHED CHOCOLATE FLAVOR, ADDING TO THE MIXTURE A WATER EMULSION OF AN EMULSIFIER, WHEREBY THE WATER-PHASE OF THE EMULSION IS SUBSTANTIALLY ABSORBED ONLY BY THE NON-FAT MILK SOLIDS OF THE MIXTURE, THE AMOUNT OF ADDED WATER BEING NOT MORE THAN ABOUT 3% OF THE TOTAL MIXTURE AND THEN FORMING A FINISHED PRODUCT IN WHICH THE NON-FAT MILK SOLIDS ARE SWOLLEN BY THE ABSORPTION OF THE WATER AND AT LEAST PARTIALLY JOINED SO AS TO RENDER THE PRODUCT SELF-SUSTAINING AT TEMPERATURES ABOVE THE MELTING POINT OF THE COCOA BUTTER.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1959-08-28 | 1960-02-27 | 1960-08-28 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1963-08-28 | 1964-02-27 | 1964-08-28 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1967-08-28 | 1968-02-27 | 1968-08-28 | $7700.00 | Window Closed / Lapsed |