US4189502A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Marshmallow variegate for frozen confections and frozen confections containing same
Assignee: SWEETHART CUP COMPANY Inc
•
Filing: 1977-11-15
•
Granted: 1980-02-19
•
Expires: 1997-11-15
Abstract
Abstract Marshmallow variegate which is readily combinable with ice cream and other frozen desserts and which maintains a sharp line of demarcation between the frozen dessert matrix and the variegate. The variegate composition comprises about 40 to 50% by weight of sugar solids, about 1 to 3% by weight of a stretch-providing component characteristic of marshmallow, such as pre-gelatinized starch, about 0.2 to 0.8% by weight of an emulsifier having an HLB number of from 3 to 9, about 0.2 to 0.5% by weight of a stabilizer such as an edible gum or gelatin, and the balance being water and flavoring.
Inventors
- 👤 Irving H. Rubenstein
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 13:35
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/44; A23G9/46; A23G9/48
Claims Analysis
Total Claims: 18
Claim 1
Independent Claim
88 words
A marshmallow variegate composition for frozen desserts and the like consisting essentially of: a. about 40% to 50% by weight of sugar solids; b. about 1 to 3% by weight of a component which provides to the composition the extensibility characteristic of marshmallow; c. about 0.2 to 0.8% by weight of an emulsifier having an HLB number of from 3 to 9; d. about 0.2 to 0.5% by weight of stabilizers from the group consisting of edible gums and gelatin; and e. the balance being water and flavoring.
Claim 2
Dependent Claim
88 words
A marshmallow variegate composition for frozen desserts and the like consisting essentially of: a. about 40% to 50% by weight of sugar solids; b. about 1 to 3% by weight of a component which provides to the composition the extensibility characteristic of marshmallow; c. about 0.2 to 0.8% by weight of an emulsifier having an HLB number of from 3 to 9; d. about 0.2 to 0.5% by weight of stabilizers from the group consisting of edible gums and gelatin; and e. the balance being water and flavoring.
Claim 3
Dependent Claim
20 words
The composition of claim 1, wherein the component which provides the extensibility characteristic of marshmallow to the composition is starch.
Claim 4
Dependent Claim
10 words
The composition of claim 2, wherein the starch is pregelatinized.
Claim 5
Dependent Claim
10 words
The composition of claim 1, wherein the stabilizer is gelatin.
Claim 6
Dependent Claim
12 words
The composition of claim 1, wherein the stabilizer is locust bean gum.
Claim 7
Dependent Claim
10 words
The composition of claim 1, wherein the stabilizer is carboxymethylcellulose.
Claim 8
Dependent Claim
26 words
A variegated frozen confectionary product comprising a frozen ice cream matrix; and the variegate composition of claim 1 swirled into and frozen with said frozen matrix.
Claim 9
Dependent Claim
17 words
The composition of claim 1, wherein the amount of emulsifier is about 0.4 to 0.5% by weight.
Claim 10
Dependent Claim
14 words
The composition of claim 1, wherein the emulsifier is a stearate or lactate ester.
Claim 11
Dependent Claim
23 words
The composition of claim 1, wherein the component having the extensibility characteristic of marshmallow in starch, sodium alginate, carrageenan, pectin or microcrystalline cellulose.
Claim 12
Dependent Claim
73 words
A marshmallow variegate composition for incorporation into a frozen confection consisting essentially of: a. about 1 to 3% by weight of gelatinized starch; b. about 0.2 to 0.8% by weight of an emulsifier from the group having HLB numbers of from 3 to 9; c. about 0.2 to 0.5% by weight of a stabilizer selected from the group of edible gums and gelatin; and d. the balance being sugar solids, water and flavoring.
Claim 13
Dependent Claim
73 words
A marshmallow variegate composition for incorporation into a frozen confection consisting essentially of: a. about 1 to 3% by weight of gelatinized starch; b. about 0.2 to 0.8% by weight of an emulsifier from the group having HLB numbers of from 3 to 9; c. about 0.2 to 0.5% by weight of a stabilizer selected from the group of edible gums and gelatin; and d. the balance being sugar solids, water and flavoring.
Claim 14
Dependent Claim
10 words
The composition of claim 11, wherein the starch is pregelatinized.
Claim 15
Dependent Claim
10 words
The composition of claim 11, wherein the stabilizer is gelatin.
Claim 16
Dependent Claim
12 words
The composition of claim 11, wherein the stabilizer is locust bean gum.
Claim 17
Dependent Claim
10 words
The composition of claim 11, wherein the stabilizer is carboxymethylcellulose.
Claim 18
Dependent Claim
26 words
A variegated frozen confectionary product comprising a frozen ice cream matrix; and the variegate composition of claim 11 swirled into and frozen with said frozen matrix.
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) | 1983-02-18 | 1983-08-20 | 1984-02-19 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-02-18 | 1987-08-20 | 1988-02-19 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-02-18 | 1991-08-20 | 1992-02-19 | $7700.00 | Window Closed / Lapsed |