US3218177A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for the production of starch base jelly candy
Assignee: Ingredion Inc
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Filing: 1963-05-08
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Granted: 1965-11-16
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Expires: 1983-05-08
Abstract
No abstract record available.
Inventors
- 👤 John W Robinson
- 👤 Frank H Brock
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 06:44
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/36; A23G3/42; A23L; A23L29/00; A23L29/20; A23L29/206; A23L29/212
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
132 words
THE METHOD OF MAKING STARCH-BASE JELLY CANDY WHICH COMPRISES PROVIDING A HOT FLUID STARCH-BASE JELLY CANDY MIXTURE CONTAINING FROM ABOUT 16 TO ABOUT 22% WATER AND CORRESPONDINGLY FROM ABOUT 78 TO ABOUT 84% BY WEIGHT OF A MIX, THE SAID MIX ON A DRY SUBSTANCE BASIS CONTAINING FROM ABOUT 90 TO ABOUT 95% BY WEIGHT OF SWEETNER AND CORRESPONDINGLY, FROM ABOUT 5 TO ABOUT 10% BY WEIGHT OF GELATINIZED STARCH, THE SAID STARCH CONSISTING ESSENTIALLY OF AMYLOSE AND AMYLOPECTIN IN A RATIO IN THE RANGE 75:25 TO 40:60, THE STARCH PORTION HAVING BEEN GELATINIZED AT TEMPERATURES FROM ABOUT 135*C. TO TEMPERATURES NOT IN EXCESS OF TEMPERATURES AT WHICH STARCH TENDS TO BE DEGRADED IN THE PRESENCE OF SUFFICIENT WATER TO GELATINIZE THE STARCH AND FORMING CANDY JELLIES FROM THE HOT FLUID MIXTURE.
Claim 2
Independent Claim
132 words
THE METHOD OF MAKING STARCH-BASE JELLY CANDY WHICH COMPRISES PROVIDING A HOT FLUID STARCH-BASE JELLY CANDY MIXTURE CONTAINING FROM ABOUT 16 TO ABOUT 22% WATER AND CORRESPONDINGLY FROM ABOUT 78 TO ABOUT 84% BY WEIGHT OF A MIX, THE SAID MIX ON A DRY SUBSTANCE BASIS CONTAINING FROM ABOUT 90 TO ABOUT 95% BY WEIGHT OF SWEETNER AND CORRESPONDINGLY, FROM ABOUT 5 TO ABOUT 10% BY WEIGHT OF GELATINIZED STARCH, THE SAID STARCH CONSISTING ESSENTIALLY OF AMYLOSE AND AMYLOPECTIN IN A RATIO IN THE RANGE 75:25 TO 40:60, THE STARCH PORTION HAVING BEEN GELATINIZED AT TEMPERATURES FROM ABOUT 135*C. TO TEMPERATURES NOT IN EXCESS OF TEMPERATURES AT WHICH STARCH TENDS TO BE DEGRADED IN THE PRESENCE OF SUFFICIENT WATER TO GELATINIZE THE STARCH AND FORMING CANDY JELLIES FROM THE HOT FLUID MIXTURE.
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) | 1968-11-15 | 1969-05-17 | 1969-11-16 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1972-11-15 | 1973-05-17 | 1973-11-16 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1976-11-15 | 1977-05-17 | 1977-11-16 | $7700.00 | Window Closed / Lapsed |