Patent US3889002A successfully refreshed from Google Patents.
US3889002A
Expired / Lapsed
US
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Spoonable frozen gelatin dessert concentrate
Assignee: General Foods Corp
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Filing: 1973-06-08
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Granted: 1975-06-10
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Expires: 1993-06-08
Abstract
Abstract A spoonable frozen or shelf-stable concentrate which when diluted with hot tap water and thereafter refrigerated produces a gelatin-type dessert.
Inventors
- 👤 Adolph Scott Clausi
- 👤 Martin Glicksman
- 👤 Elizabeth Farkas
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-06 03:20
CPC Classifications
A; A23; A23L; A23L29/00; A23L29/20; A23L29/275; A23L29/281; A23L29/284
Claims Analysis
Total Claims: 13
Claim 1
Independent Claim
133 words
A METHOD OF PRODUCING A THICK, STIRRABLE GELATIN-BASED SUSPENSION WHICH CAN BE READILY CLEAVED WITH A SPOON FOR USE AS A GELATIN DESSERT CONCENTRATION THAT IS READILY DISPERSIBLE AN SOLUBLE IN HOT TAP WATER AND QUICK-SETTING ON SUBSEQUENT REFRIGERATION TO PRODUCE A CONVENIENT-TO-SERVE GELATIN DESSERT, WHICH METHOD COMPRISES: A. SOAKING GELATIN IN A POLYHYDRIC ALCOHOL FOR AN INITIAL PERIOD OF AT LEAST ONE HOUR TO ALLOW THE GELATION TO BECOME DISCRETE AND SWOLLEN BUT PRIOR TO ASSUMING A COHESIVE APPEARANCE, THE GELATIN AND POLYHYDRICAL ALCOHOL BEING IN A RESPECTIVE WEIGHT RATIO OF 5:1 TO 1:3, B. DRY BLENDING SUCROSE, FOOD ACID, FLAVORING AND COLORING AND MIXING THESE DRY INGREDIENTS WITH THE GELATIN AND POLYHYDRIC ALCOHOL SUSPENSION TO FORM A HOMOGENOUS MIXTURE, C. ALLOWING THE HOMOGENOUS MIXTURE TO STAND FOR THE PURPOSE OF EQUILIBRATION.
Claim 2
Independent Claim
133 words
A METHOD OF PRODUCING A THICK, STIRRABLE GELATIN-BASED SUSPENSION WHICH CAN BE READILY CLEAVED WITH A SPOON FOR USE AS A GELATIN DESSERT CONCENTRATION THAT IS READILY DISPERSIBLE AN SOLUBLE IN HOT TAP WATER AND QUICK-SETTING ON SUBSEQUENT REFRIGERATION TO PRODUCE A CONVENIENT-TO-SERVE GELATIN DESSERT, WHICH METHOD COMPRISES: A. SOAKING GELATIN IN A POLYHYDRIC ALCOHOL FOR AN INITIAL PERIOD OF AT LEAST ONE HOUR TO ALLOW THE GELATION TO BECOME DISCRETE AND SWOLLEN BUT PRIOR TO ASSUMING A COHESIVE APPEARANCE, THE GELATIN AND POLYHYDRICAL ALCOHOL BEING IN A RESPECTIVE WEIGHT RATIO OF 5:1 TO 1:3, B. DRY BLENDING SUCROSE, FOOD ACID, FLAVORING AND COLORING AND MIXING THESE DRY INGREDIENTS WITH THE GELATIN AND POLYHYDRIC ALCOHOL SUSPENSION TO FORM A HOMOGENOUS MIXTURE, C. ALLOWING THE HOMOGENOUS MIXTURE TO STAND FOR THE PURPOSE OF EQUILIBRATION.
Claim 3
Dependent Claim
19 words
The method of claim 1 wherein the gelatin and polyhydric alcohol are in a respective weight ratio of 5:3.
Claim 4
Dependent Claim
11 words
The method of claim 2 wherein the polyhydric alcohol is glycerine.
Claim 5
Dependent Claim
24 words
The method of claim 1 wherein the dry ingredients are added to the gelatin and polyhydric alcohol suspension during the initial hour of soaking.
Claim 6
Dependent Claim
24 words
The method of claim 1 wherein the dry ingredients are added to the gelatin and polyhydric alcohol suspension after the initial hour of soaking.
Claim 7
Dependent Claim
14 words
The method of claim 1 wherein the gelatin dessert concentrate is frozen after equilibration.
Claim 8
Dependent Claim
17 words
The method of claim 1 wherein the gelatin dessert concentrate is kept at ambient temperatures after equilibration.
Claim 9
Dependent Claim
42 words
A thick, stirrable gelatin dessert concentrate which is readily dispersible and soluble in hot tap water and quick-setting to produce a gelatin dessert comprising a mixture of gelatin impregnated with a polyhydric alcohol in combination with sucRose, food acids, flavoring and coloring.
Claim 10
Dependent Claim
42 words
A thick, stirrable gelatin dessert concentrate which is readily dispersible and soluble in hot tap water and quick-setting to produce a gelatin dessert comprising a mixture of gelatin impregnated with a polyhydric alcohol in combination with sucRose, food acids, flavoring and coloring.
Claim 11
Dependent Claim
26 words
The spoonable gelatin dessert concentrate of claim 8 wherein the gelatin and polyhydric alcohol are in a respective weight ratio of about 5:1 to about 1:3.
Claim 12
Dependent Claim
22 words
The spoonable gelatin dessert concentrate of claim 9 wherein the gelatin and polyhydric alcohol are in a respective weight ratio of 5:3.
Claim 13
Dependent Claim
14 words
The spoonable gelatin dessert concentrate of claim 9 wherein the polyhydric alcohol is glycerine.
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) | 1978-06-09 | 1978-12-09 | 1979-06-10 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-06-09 | 1982-12-09 | 1983-06-10 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-06-09 | 1986-12-09 | 1987-06-10 | $7700.00 | Window Closed / Lapsed |