Bakery products containing heat stable food fillings
Abstract
Abstract A SOLID OR SEMISOLID FLAVORED FILLING FOR BAKERY PRODUCTS WHICH RESISTS FLOW UPON BEING HEATED IS COMPOSED OF A HOMOGENEOUS EXTERNAL POLAR PHASE HAVING A PH RANGE OF FROM ABOUT 3.2 TO 5.4 AND OPTIONALLY AN INTERNAL PHASE OF MINUTE FAT GLOBULES IN THE AMOUNT RANGING FROM ABOUT 5 TO 75 PARTS BY WEIGHT ENCAPSULATED WITHIN THE EXTERNAL POLAR PHASE. THE EXTERNAL PHASE CONTAINS ABOUT 100 PARTS BY WEIGHT OF WATER AND FROM ABOUT 5 TO 35 PARTS BY WEIGHT OF AN EDIBLE PROTEIN TO PROVIDE RESISTANCE TO FLOW UPON HEATING, AN EDIBLE SACCHARIDE AND A MINOR AMOUNT OF FLAVORING. THE EDIBLE PROTEIN IS IN THE AMOUNT OF FROM ABOUT 2 TO 35% BY WEIGHT AND OPTIONALLY GELATIN OR EGG ALBUMIN EACH IN AMOUNTS UP TO ABOUT 10 PARTS BY WEIGHT.
Inventors
- 👤 M Katz
- 👤 J Durst
Bibliographic Details
Claims Analysis
Total Claims: 0References Cited (Backward Citations)
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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) | 1977-09-02 | 1978-03-04 | 1978-09-03 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1981-09-02 | 1982-03-04 | 1982-09-03 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1985-09-02 | 1986-03-04 | 1986-09-03 | $7700.00 | Window Closed / Lapsed |