Confection and method of making it
Abstract
Abstract PRESSURE-COOKED CONFECTIONERY COMPOSITIONS FOR ENROBED, GLAZED OR OTHERWISE COATED PIECES OF CANDY AND FOR OTHER CONFECTIONERY USES CHARACTERIZED IN HAVING ACIDTHINNED HIGH AMYLOSE STARCH WHICH PROVIDES THE STRUCTURE FOR THE CANDY IN PLACE OF THE STRUCTURE PROVIDED BY CRYSTALLIZED SUGAR. SPECIFIC EXAMPLES OF THE COMPOSITION ARE FONDANT-LIKE CREAM CENTERS IN WHICH THE SWEETENER HAS A SUBSTANTIALLY HIGHER CONTENT OF CORN SYRUP SOLIDS AND/OR INVERT SUGAR SYRUP AND SUBSTANTIALLY LOWER CONTENT OF SUCROSE, EITHER IN CRYSTALLINE OR DISSOLVED FORM, THAN CONVENTIONAL FONDANT CENTERS AND YET HAS THE CREAM CENTER STRUCTURE, BODY AND TEXTURE. THE COMPOSITION IS THIN AT HIGH TEMPERATURE BUT THICK AND CREAMY AT LOW TEMPERATURE, PERMITTING GREAT SIMPILIFICATION IN THE CANDY-MAKING PROCESS.
Inventors
- 👤 Carl O Moore
Bibliographic Details
Claims Analysis
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
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| 3.5 Years (Year 4) | 1975-08-29 | 1976-02-28 | 1976-08-29 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1979-08-29 | 1980-02-28 | 1980-08-29 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1983-08-29 | 1984-02-28 | 1984-08-29 | $7700.00 | Window Closed / Lapsed |