US3265510A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Manufacture of confectionery products by extrusion
Assignee: Ingredion Inc
•
Filing: 1963-11-13
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Granted: 1966-08-09
•
Expires: 1983-11-13
Abstract
No abstract record available.
Inventors
- 👤 Otto B Wurzburg
- 👤 Walter G Kunze
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 19:15
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/36; A23G3/42; A23G3/02; A23G3/0205; A23G3/0236; A23G3/0242
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
186 words
THE METHOD OF MAKING A CONFECTIONERY PRODUCT WHICH COMPRISES TAKING A MIXTURE OF SUGAR AND AN UNGELATINIZED, NATIVE STARCH HAVING AN AMYLOSE CONTENT NO GREATER THAN ABOUT 35%, THE AMOUNT OF STARCH BEING FROM ABOUT 10% TO ABOUT 30%, BASED ON THE WEIGHT OF THE TOTAL COMPOSITION, SAID MIXTURE CONTAINING FROM ABOUT 14% TO ABOUT 25% MOISTURE BASED ON THE WEIGHT OF THE TOTAL COMPOSITION, AND SAID NATIVE STARCH BEING IN A NONDISSOLVED FORM, AND SUBJECTING SAID MIXTURE TO SIMULTANEOUS HEAT, PRESSURE AND MIXING ACTION OF AN EXTRUDER, SAID MIXTURE BEING INITIALLY SUBJECTING IN SAID EXTRUDER TO HEAT WHICH IS AT A TEMPERATURE IN THE RANGE OF FROM ABOUT 320 TO 370*F. AND FINALLY TO HEAT AT A TEMPERATURE IN THE RANGE OF FROM ABOUT 90 TO 175*F. WHILE THE PRESSURE TO WHICH SAID MIXTURE IS SUBJECTED BY THE EXTRUDER IS IN THE RANGE OF FROM ABOUT 50 TO 5,000 P.S.I.; THEREBY EFFECTING A DISSOLUTION OF THE STARCH AND SUGAR WITH THE SIMULTANEOUS MIXING AND MASTICATION OF THE MIXTURE, AND EXPELLING THE MIXTURE FROM THE EXTRUDER IN THE FORM OF A SOLID, PLASTIC, SHAPE-RETAINING CONFECTIONERY MASS.
Claim 2
Independent Claim
186 words
THE METHOD OF MAKING A CONFECTIONERY PRODUCT WHICH COMPRISES TAKING A MIXTURE OF SUGAR AND AN UNGELATINIZED, NATIVE STARCH HAVING AN AMYLOSE CONTENT NO GREATER THAN ABOUT 35%, THE AMOUNT OF STARCH BEING FROM ABOUT 10% TO ABOUT 30%, BASED ON THE WEIGHT OF THE TOTAL COMPOSITION, SAID MIXTURE CONTAINING FROM ABOUT 14% TO ABOUT 25% MOISTURE BASED ON THE WEIGHT OF THE TOTAL COMPOSITION, AND SAID NATIVE STARCH BEING IN A NONDISSOLVED FORM, AND SUBJECTING SAID MIXTURE TO SIMULTANEOUS HEAT, PRESSURE AND MIXING ACTION OF AN EXTRUDER, SAID MIXTURE BEING INITIALLY SUBJECTING IN SAID EXTRUDER TO HEAT WHICH IS AT A TEMPERATURE IN THE RANGE OF FROM ABOUT 320 TO 370*F. AND FINALLY TO HEAT AT A TEMPERATURE IN THE RANGE OF FROM ABOUT 90 TO 175*F. WHILE THE PRESSURE TO WHICH SAID MIXTURE IS SUBJECTED BY THE EXTRUDER IS IN THE RANGE OF FROM ABOUT 50 TO 5,000 P.S.I.; THEREBY EFFECTING A DISSOLUTION OF THE STARCH AND SUGAR WITH THE SIMULTANEOUS MIXING AND MASTICATION OF THE MIXTURE, AND EXPELLING THE MIXTURE FROM THE EXTRUDER IN THE FORM OF A SOLID, PLASTIC, SHAPE-RETAINING CONFECTIONERY MASS.
References Cited (Backward Citations)
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US2726960A
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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) | 1969-08-08 | 1970-02-07 | 1970-08-09 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1973-08-08 | 1974-02-07 | 1974-08-09 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1977-08-08 | 1978-02-07 | 1978-08-09 | $7700.00 | Window Closed / Lapsed |