Patent US3341336A successfully refreshed from Google Patents.
US3341336A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of stabilizing the structure of easily fragmented food
Assignee: Individual
•
Filing: 1965-03-04
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Granted: 1967-09-12
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Expires: 1985-03-04
Abstract
No abstract record available.
Inventors
- 👤 Jokay Louis
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 20:28
CPC Classifications
A; A23; A23L; A23L29/00; A23L29/20; A23L29/275; A23L29/281; A23L29/284; A23P; A23P20/00; A23P20/10
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
56 words
METHOD OF STABILIZING THE STRUCTURE OF A FRAGILE FOOD ITEM TO PREVNT CRUMBLING OR SHATTERING OF SAID ITEM, WHICH METHOD COMPRISES SOAKING SAID ITEM IN A FOOD GRADE GELATIN SOLUTION, SAID GELATIN HAVING A BLOOM STRENGTH OF FROM ABOUT 250 TO ABOUT 300, AND THEN FREEZE-DRYING SAID ITEM TO A MOISTURE LEVEL OF LESS THAN 3%.
Claim 2
Dependent Claim
56 words
METHOD OF STABILIZING THE STRUCTURE OF A FRAGILE FOOD ITEM TO PREVNT CRUMBLING OR SHATTERING OF SAID ITEM, WHICH METHOD COMPRISES SOAKING SAID ITEM IN A FOOD GRADE GELATIN SOLUTION, SAID GELATIN HAVING A BLOOM STRENGTH OF FROM ABOUT 250 TO ABOUT 300, AND THEN FREEZE-DRYING SAID ITEM TO A MOISTURE LEVEL OF LESS THAN 3%.
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) | 1970-09-11 | 1971-03-13 | 1971-09-12 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1974-09-11 | 1975-03-13 | 1975-09-12 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1978-09-11 | 1979-03-13 | 1979-09-12 | $7700.00 | Window Closed / Lapsed |