US3934053A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Candy filling with stabilized aroma
Assignee: HER MAJESTY IN RIGHT OF CANADA AGRICULTURE, Minister of
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Filing: 1975-03-05
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Granted: 1976-01-20
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Expires: 1995-03-05
Abstract
Abstract The invention relates to an improved fondant or syrup with natural or artificial flavouring and to a method for the preparation thereof. In prior art processes, the fondants or syrups produced thereby generally have poor storage characteristics in that the flavour tends to be lost during storage at room temperatures. In the method of the present invention, this problem is overcome by heating a sugars-containing mixture to form a sugar polymers base, diluting the base with hot water to a total sugars content from about 85 to about 95%, and cooling and working the sugar polymers base to a smooth paste prior to blending the desired flavour and aroma essences therewith.
Inventors
- 👤 John A. Kitson
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 04:05
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/346; A23G2200/00
Claims Analysis
Total Claims: 27
Claim 1
Independent Claim
87 words
A process for the preparation of fondant or flavoured syrup which comprises the steps of heating a sugars-containing mixture to a temperature and for a period of time sufficient to cause formation of a sugar polymers base but insufficient to cause browning or caramelization, diluting the resultant sugar polymers base with hot water to a total sugars content of from about 85 to about 95%, cooling the sugar polymers base and working same to a smooth paste, and blending with said paste desired flavour and aroma essences.
Claim 2
Dependent Claim
87 words
A process for the preparation of fondant or flavoured syrup which comprises the steps of heating a sugars-containing mixture to a temperature and for a period of time sufficient to cause formation of a sugar polymers base but insufficient to cause browning or caramelization, diluting the resultant sugar polymers base with hot water to a total sugars content of from about 85 to about 95%, cooling the sugar polymers base and working same to a smooth paste, and blending with said paste desired flavour and aroma essences.
Claim 3
Dependent Claim
27 words
The process of claim 1, wherein said flavour and aroma essences are in a binding agent, which is also a mutual solvent for said sugar polymers base.
Claim 4
Dependent Claim
11 words
The process of claim 2, wherein said mutual solvent comprises glycerin.
Claim 5
Dependent Claim
13 words
The process of claim 1, wherein said flavour and aroma essences are water-soluble.
Claim 6
Dependent Claim
23 words
The process of claim 1, wherein said sugars-containing mixture is heated to about 140° to 145°C. for a period of about 5 minutes.
Claim 7
Dependent Claim
27 words
The process of claim 1, wherein said sugars-containing mixture contains at least one substance selected from the group consisting of glucose, sucrose, maltodextrin, dextrose and corn syrup.
Claim 8
Dependent Claim
24 words
The process of claim 1, wherein said sugars-containing mixture contains sucrose in an amount of from 40% to 70% by weight of the mixture.
Claim 9
Dependent Claim
24 words
The process of claim 1, wherein said hot water added to dilute said sugar polymers base is at a temperature of at least 60°C.
Claim 10
Dependent Claim
27 words
The process of claim 1, wherein said hot water is added to said sugar polymers base when said base is at a temperature of 120°C. or less.
Claim 11
Dependent Claim
26 words
The process of claim 1, wherein said sugar polymers base is cooled to below a maximum temperature of 100°C., before addition of flavour or aroma essences.
Claim 12
Dependent Claim
29 words
The process of claim 1, wherein said sugar polymers base is cooled to a temperature of from about 20°C. to about 40°C. before addition of flavour or aroma essences.
Claim 13
Dependent Claim
89 words
A process for the preparation of fondant which comprises the steps of heating a sugars-containing mixture comprising, by weight, from 40 to 70% sucrose; from 10 to 50% glucose; and maltodextrin in an amount from 0 to 50% by weight, to form a sugar polymers base, diluting the said base with hot water to a total sugars content of from about 85% to about 95%, cooling said mixture to below about 40°C. and working same to a smooth paste and blending with said paste desired flavour and aroma essences.
Claim 14
Dependent Claim
89 words
A process for the preparation of fondant which comprises the steps of heating a sugars-containing mixture comprising, by weight, from 40 to 70% sucrose; from 10 to 50% glucose; and maltodextrin in an amount from 0 to 50% by weight, to form a sugar polymers base, diluting the said base with hot water to a total sugars content of from about 85% to about 95%, cooling said mixture to below about 40°C. and working same to a smooth paste and blending with said paste desired flavour and aroma essences.
Claim 15
Dependent Claim
101 words
The process of claim 12, wherein said sugars-containing mixture comprises, by weight, about 25 to 35% dry glucose solids, up to 10% maltodextrin having a 10 to 25% dextrose content, about 60 to 70% sucrose, and about 2 to 5% water, said mixture being heated to a temperature between about 140° and 145°C. for a period of approximately 5 minutes to form said sugar polymers base, and said base being diluted with hot water added in portions equal to from 2 to 4% by weight of said sugar polymers base to give said soluble solids level of from 85 to 95%.
Claim 16
Dependent Claim
92 words
The process of claim 12, wherein said sugars-containing mixture comprises, by weight, about 31% dry glucose solids, about 2.5% maltodextrin having a 10% dextrose content, about 64% sucrose, and about 2.5% water, said mixture being heated to a temperature between about 140° and 145°C. for a period of approximately 5 minutes to form said sugar polymers base, and said base being diluted with hot water added in portions equal to from 2 to 4% by weight of said sugar polymers base to give said soluble solids level of from 85 to 90%.
Claim 17
Dependent Claim
26 words
The process of claim 12, wherein said flavour and aroma essences are in a binding agent, which is a mutual solvent for said sugar polymers base.
Claim 18
Dependent Claim
18 words
The process of claim 12, wherein said flavour and aroma essences are in a binding agent comprising glycerin.
Claim 19
Dependent Claim
32 words
The process of claim 12, wherein said flavour and aroma essences are pre-mixed and added as the following pre-mixed compositions: fruit flavor and aroma
2%
glycerin 2%
ethyl alcohol 2%
emulsifier 0.1%
Claim 20
Dependent Claim
112 words
A process for the preparation of fondant which comprises the steps of heating a sugars-containing mixture comprising, by weight, about 10 to 50% corn syrup, about 10 to 40% maltodextrin having a 10 to 25% dextrose content, about 30 to 60% sucrose, and about 2 to 10% water, to form a sugar polymers base, diluting said base with hot water to a soluble solids content of from 85 to 92%, cooling said mixture to approximately 120°C. or less, adding from 0.1 to 1.0% sucrose ester and cooling said mixture further to between 20° and 40°C. working said mixture to a smooth paste and blending with said paste desired flavour and aroma essences.
Claim 21
Dependent Claim
112 words
A process for the preparation of fondant which comprises the steps of heating a sugars-containing mixture comprising, by weight, about 10 to 50% corn syrup, about 10 to 40% maltodextrin having a 10 to 25% dextrose content, about 30 to 60% sucrose, and about 2 to 10% water, to form a sugar polymers base, diluting said base with hot water to a soluble solids content of from 85 to 92%, cooling said mixture to approximately 120°C. or less, adding from 0.1 to 1.0% sucrose ester and cooling said mixture further to between 20° and 40°C. working said mixture to a smooth paste and blending with said paste desired flavour and aroma essences.
Claim 22
Dependent Claim
101 words
A process for the preparation of fondant which comprises the steps of heating a sugars-containing mixture comprising, by weight, about 25% corn syrup, about 30% maltodextrin having a 10% dextrose content, about 40% sucrose, and about 5% water, to form a sugar polymers base, diluting said base with hot water to a soluble solids content of from 85 to 90%, cooling said mixture to 120°C. or less, adding from 0.1 to 1.0% sucrose ester and cooling said mixture further to between 30° and 40°C. working said mixture to a smooth paste and blending with said paste desired flavour and aroma essences.
Claim 23
Dependent Claim
101 words
A process for the preparation of fondant which comprises the steps of heating a sugars-containing mixture comprising, by weight, about 25% corn syrup, about 30% maltodextrin having a 10% dextrose content, about 40% sucrose, and about 5% water, to form a sugar polymers base, diluting said base with hot water to a soluble solids content of from 85 to 90%, cooling said mixture to 120°C. or less, adding from 0.1 to 1.0% sucrose ester and cooling said mixture further to between 30° and 40°C. working said mixture to a smooth paste and blending with said paste desired flavour and aroma essences.
Claim 24
Dependent Claim
91 words
A process for the preparation of fondant which comprises the steps of heating a sugars-containing mixture comprising, by weight, about 20 to 30% corn syrup, about 25 to 35% maltodextrin having a 10 to 25% dextrose content, about 40 to 50% sucrose, and about 2 to 5% water, to form a sugar polymers base, diluting said base with hot water to a soluble solids content of about 88 to 92%, cooling said mixture to below about 100°C., working same to a smooth paste and blending therewith desired flavour and aroma essences.
Claim 25
Dependent Claim
91 words
A process for the preparation of fondant which comprises the steps of heating a sugars-containing mixture comprising, by weight, about 20 to 30% corn syrup, about 25 to 35% maltodextrin having a 10 to 25% dextrose content, about 40 to 50% sucrose, and about 2 to 5% water, to form a sugar polymers base, diluting said base with hot water to a soluble solids content of about 88 to 92%, cooling said mixture to below about 100°C., working same to a smooth paste and blending therewith desired flavour and aroma essences.
Claim 26
Dependent Claim
78 words
A process for the preparation of fondant which comprises the steps of heating a sugars-containing mixture comprising, by weight, about 25% corn syrup, about 30% maltodextrin having a 10% dextrose content, about 40% sucrose, and about 5% water, to form a sugar polymers base, diluting said base with hot water to a soluble solids content of about 92%, cooling said mixture to below 100°C., working same to a smooth paste and blending therewith desired flavour and aroma essences.
Claim 27
Dependent Claim
78 words
A process for the preparation of fondant which comprises the steps of heating a sugars-containing mixture comprising, by weight, about 25% corn syrup, about 30% maltodextrin having a 10% dextrose content, about 40% sucrose, and about 5% water, to form a sugar polymers base, diluting said base with hot water to a soluble solids content of about 92%, cooling said mixture to below 100°C., working same to a smooth paste and blending therewith desired flavour and aroma essences.
References Cited (Backward Citations)
US2507477A
Cited
US3024115A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1979-01-19 | 1979-07-21 | 1980-01-20 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-01-19 | 1983-07-21 | 1984-01-20 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-01-19 | 1987-07-21 | 1988-01-20 | $7700.00 | Window Closed / Lapsed |