US3235387A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for producing sour cream dressing
Assignee: Producers Creamery Co
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Filing: 1963-04-09
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Granted: 1966-02-15
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Expires: 1983-04-09
Abstract
No abstract record available.
Inventors
- 👤 Charles R Stumbo
- 👤 Heinemann Burdet
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 16:53
CPC Classifications
A; A23; A23C; A23C13/00; A23C13/12; A23C13/16
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
73 words
A METHOD FOR PRODUCING SOUR CREAM DRESSING WHICH COMPRISES HEATING CULTURED SOUR CREAM TO A TEMPERATURE BETWEEN 75* AND 170*F., ADDING TO SAID SOUR CREAM FROM ABOUT 0.05% TO ABOUT 0.5% BY WEIGHT OF A GUM SELECTED FROM THE GROUP CONSISTING OF LOCUST BEAN GUM AND MIXTURES THEREOF WITH GUAR GUM FROM ABOUT 1% TO ABOUT 5% BY WEIGHT STARCH, HEATING THE MIXTURE TO BETWEEN ABOUT 140* AND 180*F. AND HOMOGENIZING SAID MIXTURE.
Claim 2
Independent Claim
73 words
A METHOD FOR PRODUCING SOUR CREAM DRESSING WHICH COMPRISES HEATING CULTURED SOUR CREAM TO A TEMPERATURE BETWEEN 75* AND 170*F., ADDING TO SAID SOUR CREAM FROM ABOUT 0.05% TO ABOUT 0.5% BY WEIGHT OF A GUM SELECTED FROM THE GROUP CONSISTING OF LOCUST BEAN GUM AND MIXTURES THEREOF WITH GUAR GUM FROM ABOUT 1% TO ABOUT 5% BY WEIGHT STARCH, HEATING THE MIXTURE TO BETWEEN ABOUT 140* AND 180*F. AND HOMOGENIZING SAID 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) | 1969-02-14 | 1969-08-16 | 1970-02-15 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1973-02-14 | 1973-08-16 | 1974-02-15 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1977-02-14 | 1977-08-16 | 1978-02-15 | $7700.00 | Window Closed / Lapsed |