Patent US3307953A successfully refreshed from Google Patents.
US3307953A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Viscous chocolate flavoring composition and process of making same
Assignee: Afico SA
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Filing: 1965-06-21
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Granted: 1967-03-07
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Expires: 1985-06-21
Abstract
No abstract record available.
Inventors
- 👤 Siebers Barton Heard
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 05:27
CPC Classifications
A; A23; A23G; A23G1/00; A23G1/30; A23G1/56; A23G2200/00; A23G2200/08
Claims Analysis
Total Claims: 1
Claim 1
Independent Claim
110 words
A PROCESS FOR MAKING A VISCOUS CHOCOLATE FLAVORING COMPOSITION FLOWABLE OVER THE TEMPERATURE RANGE 65*80*F., WHICH COMPRISES INTIMATELY ADMIXING ABOUT 35% TO ABOUT 65% COCOA POWDER WITH ABOUT 65% TO ABOUT 35% EDIBLE FAT BLEND HAVING A SOLID FAT INDEX AT 70*F. BETWEEN ABOUT 0.1 AND ABOUT 17.5, AT A TEMPERATURE AT WHICH SAID FAT BLEND IS COMPLETELY MOLTEN, COOLING THE MIXTURE TO A TEMPERATURE AT WHICH CRYSTAL FORMATION OCCURS AND MAINTAINING THE MIXTURE AT A TEMPERATURE AT WHICH CRYSTAL GROWTH CONTINUES FOR A PERIOD OF TIME SUFFICIENT TO CRYSTALLIZE THE MIXTURE TO AN EXTENT THAT A SUBSTANTIAL OIL PHASE DOES NOT SEPARATE THEREFROM AFTER TWO WEEKS'' STORAGE AT 83*F.
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) | 1970-03-06 | 1970-09-05 | 1971-03-07 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1974-03-06 | 1974-09-05 | 1975-03-07 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1978-03-06 | 1978-09-05 | 1979-03-07 | $7700.00 | Window Closed / Lapsed |