Patent US2190090A successfully refreshed from Google Patents.
US3102033A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Flavoring composition and method of preparing the same
Assignee: Vico Products Co
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Filing: 1961-08-30
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Granted: 1963-08-27
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Expires: 1981-08-30
Abstract
No abstract record available.
Inventors
- 👤 Simon S Jackel
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 14:11
CPC Classifications
A; A23; A23L; A23L27/00; A23L27/20; A23L27/24
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
164 words
THE METHOD OF PREPARING A DRY, STABLE FLAVOURING MATERIAL USEFUL FOR IMPARTING DESIRABLE FLAVOURING AND AROMATIC CHARACTERISTICS TO CHEMICALLY LEAVENED BAKERY PRODUCTS AND TO YEAST LEAVENED BAKERY PRODUCTS WHICH HAVE BEEN SUBJECTED TO SHORTENED OR MODIFIED FERMENTATION PROCEDURES, COMPRISING FERMENTING AN AQUEOUS NUTRIENT MEDIUM CONTAINING, BY WEIGHT, FROM 15% TO 25% ACTIVE BAKERS'' YEAST SOLIDS, FROM 4% TO 8% OF A YEAST-FER MENTABLE SACCHARIDE, AND A SOURCE OF LOCTOSE SUFFICIENT IN AMOUNT TO PROVIDE AN AMOUNT OF LACTOSE IN THE MEDIUM SUBSTANTIALLY EQUIVALENT TO THAT WHICH WOULD BE CONTAINED IN FROM ABOUT 4% TO ABOUT 6%, BY WEIGHT, OF NONFAT MILK SOLIDS, SAID FERMENTATION BEING CARRIED OUT AT A TEMPERATURE OF FROM 80*F. TO 100*F. FOR FROM 4 TO 16 HOURS, INACTIVATING THE MICROORGANISMS IN THE MEDIUM TO HALT FERMENTATION OF THE MASS, AND DRYING THE INACTIVATED FERMENTED MASS TO OBTAIN A DRY FLAVOURING MASTERIAL WHICH IS STABLE FOR A PROLONGED PERIOD OVER A WIDE RANGE OF TEMPERATURES WHEN PACKAGED IN AN AIR-TIGHT CONTAINER.
Claim 2
Independent Claim
164 words
THE METHOD OF PREPARING A DRY, STABLE FLAVOURING MATERIAL USEFUL FOR IMPARTING DESIRABLE FLAVOURING AND AROMATIC CHARACTERISTICS TO CHEMICALLY LEAVENED BAKERY PRODUCTS AND TO YEAST LEAVENED BAKERY PRODUCTS WHICH HAVE BEEN SUBJECTED TO SHORTENED OR MODIFIED FERMENTATION PROCEDURES, COMPRISING FERMENTING AN AQUEOUS NUTRIENT MEDIUM CONTAINING, BY WEIGHT, FROM 15% TO 25% ACTIVE BAKERS'' YEAST SOLIDS, FROM 4% TO 8% OF A YEAST-FER MENTABLE SACCHARIDE, AND A SOURCE OF LOCTOSE SUFFICIENT IN AMOUNT TO PROVIDE AN AMOUNT OF LACTOSE IN THE MEDIUM SUBSTANTIALLY EQUIVALENT TO THAT WHICH WOULD BE CONTAINED IN FROM ABOUT 4% TO ABOUT 6%, BY WEIGHT, OF NONFAT MILK SOLIDS, SAID FERMENTATION BEING CARRIED OUT AT A TEMPERATURE OF FROM 80*F. TO 100*F. FOR FROM 4 TO 16 HOURS, INACTIVATING THE MICROORGANISMS IN THE MEDIUM TO HALT FERMENTATION OF THE MASS, AND DRYING THE INACTIVATED FERMENTED MASS TO OBTAIN A DRY FLAVOURING MASTERIAL WHICH IS STABLE FOR A PROLONGED PERIOD OVER A WIDE RANGE OF TEMPERATURES WHEN PACKAGED IN AN AIR-TIGHT CONTAINER.
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) | 1966-08-26 | 1967-02-25 | 1967-08-27 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1970-08-26 | 1971-02-25 | 1971-08-27 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1974-08-26 | 1975-02-25 | 1975-08-27 | $7700.00 | Window Closed / Lapsed |