US4338350A Expired / Lapsed US ⏱️ 0.0 years remaining

Crystallized, readily water-dispersible sugar product

Assignee: DOMINO SUGAR Corp A CORP OF

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Filing: 1980-10-22

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Granted: 1982-07-06

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Expires: 2000-10-22

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Abstract

Abstract A crystallized sugar product containing a food ingredient is prepared by concentrating a sugar syrup at a temperature in the range of about 250° F. to about 300° F. to a solids content of about 90 to 98% by weight, the sugar syrup containing no more than about 20% by weight non-sucrose solids, admixing the concentrated sugar syrup with a predetermined amount of the food ingredient, subjecting the admixture to impact bearing within a crystallization zone until a crystallized sugar product made up of aggregates of fondant-size sucrose crystals and the food ingredient is formed, the crystallized sugar product having a moisture content of less than 2.5% by weight, and recovering the crystallized sugar product from the crystallization zone. The resulting sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in water. The resulting sugar product may be either an intermediate food product, such as a gelatin concentrate, or an instant food product, such as an instant chocolate pudding mix, which contains all of the dry food ingredients for the final food product.

Inventors

👤 Andy C. C. Chen
👤 Clifford E. Lang, Jr.
👤 Charles P. Graham
👤 Anthony B. Rizzuto

Bibliographic Details

Application Number —

Jurisdiction US

Data Source google_patents

Last Synchronized 2026-11-04 21:12

CPC Classifications

A; A23; A23G; A23G1/00; A23G1/30; A23G1/56; A21; A21D; A21D10/00; A23F; A23F5/00; A23F5/24; A23F5/36; A23F5/40; A23G3/00; A23G3/34; A23G3/346; A23G9/00; A23G9/52; A23L; A23L29/00; A23L29/20; A23L29/206; A23L29/231; A23L9/00; A23L9/10; C; C13; C13B; C13B50/00; C13B50/002; A23G2200/00; A23G2200/06

Claims Analysis

Total Claims: 38

Claim 1

Independent Claim 127 words

A method for preparing a crystallized sugar product containing a food ingredient, comprising: (a) concentrating a sugar syrup at a temperature in the range of about 250° F. to about 300° F. to a solids content of about 90% to 98% by weight, said sugar syrup containing no more than about 20% by weight of non-sucrose solids; (b) admixing the concentrated sugar syrup with a predetermined amount of the food ingredient; (c) subjecting the admixture to impact bearing within a crystallization zone until a crystallized sugar product is formed, said crystallized sugar product made up of aggregates of fondant-size sucrose crystals and the food ingredient and having a moisture content of less than 2.5% by weight; and (d) recovering said crystallized sugar product from said crystallization zone.

Claim 2

Independent Claim 127 words

Claim 3

Dependent Claim 23 words

The method of claim 1 further comprising drying said crystallized sugar product to a moisture content of less than about 1% by weight.

Claim 4

Dependent Claim 33 words

A crystallized sugar product made in accordance with the method of claim 1 wherein said food ingredient comprises, on a dry weight basis, about 0.05% to about 50% of the crystallized sugar product.

Claim 5

Dependent Claim 14 words

The crystallized sugar product of claim 3 wherein said food ingredient is an emulsifier.

Claim 6

Dependent Claim 37 words

The crystallized sugar product of claim 4 comprising, on a dry weight basis, about 0.1% to about 25% by weight of monoglycerides, diglycerides, propylene glycol esters, sorbitan esters, polysorbate esters, polyoxyethylene sorbitan esters, lactylated esters, or lecithins.

Claim 7

Dependent Claim 13 words

The crystallized sugar product of claim 3 wherein the food ingredient is gelatin.

Claim 8

Dependent Claim 19 words

The crystallized sugar product of claim 6 comprising, on a dry weight basis, about 0.5% to about 30% gelatin.

Claim 9

Dependent Claim 14 words

The crystallized sugar product of claim 3 wherein the food ingredient is a stabilizer.

Claim 10

Dependent Claim 29 words

The crystallized sugar product of claim 8 comprising, on a dry weight basis, about 0.1% to about 25% of pectin, carrageenan, guar gum, agar-agar, xanthan gum or sodium alginate.

Claim 11

Dependent Claim 15 words

The crystallized sugar product of claim 3 wherein the food ingredient is cocoa or carob.

Claim 12

Dependent Claim 22 words

The crystallized sugar product of claim 10 comprising, on a dry weight basis, about 0.5% to about 35% of cocoa or carob.

Claim 13

Dependent Claim 15 words

The crystallized sugar product of claim 3 wherein the food ingredient comprises a modified starch.

Claim 14

Dependent Claim 29 words

The crystallized sugar product of claim 12 comprising, on a dry weight basis, about 0.5% to about 35% of waxy maize starch, tapioca starch, corn starch, or wheat starch.

Claim 15

Dependent Claim 15 words

The crystallized sugar product of claim 3 wherein the food ingredient is an edible fiber.

Claim 16

Dependent Claim 16 words

The crystallized sugar product of claim 14 wherein the fiber is acidic, enzymatic, or oxidized modified.

Claim 17

Dependent Claim 35 words

The dry crystallized sugar product of claim 14 comprising, on a dry weight basis, about 0.5% to about 35% of alpha-cellulose, microcrystalline cellulose, corn bran, soy hulls, beet pulp, wood cellulose, or other cellulosic fibers.

Claim 18

Dependent Claim 14 words

The crystallized sugar product of claim 3 wherein the food ingredient is a protein.

Claim 19

Dependent Claim 36 words

The crystallized sugar product of claim 17 comprising, on a dry weight basis, about 0.5% to about 35% of soy proteins, yeast proteins, milk proteins, wheat proteins, egg proteins, caseinates, lactalbumen, wheat gluten, or soy albumen.

Claim 20

Dependent Claim 15 words

The crystallized sugar product of claim 3 wherein said food ingredient is a sugar substitute.

Claim 21

Dependent Claim 37 words

The crystallized sugar product of claim 19 comprising, on a dry weight basis, about 0.05% to about 50% of saccharin and its salts, aspartame, glycyrrhizin and its derivatives, cyclamate and its salts, miraculin, sorbitol, mannitol, or xylitol.

Claim 22

Dependent Claim 23 words

A crystallized sugar product made in accordance with the method of claim 1 wherein said crystallized sugar product comprises an instant food product.

Claim 23

Dependent Claim 14 words

An instant chocolate pudding product made in accordance with the method of claim 1.

Claim 24

Dependent Claim 68 words

The instant chocolate pudding product of claim 22 comprising, on a dry weight basis, about 10% to about 20% starch, about 5% to about 15% cocoa, about 0% to about 3% tetrasodium pyrophosphate, about 0% to about 2% disodium phosphate, about 0% to about 0.5% monosodium phosphate, about 0% to about 2% calcium acetate, about 0% to about 1.0% non-fat dry milk solids, and the remainder substantially sugar.

Claim 25

Dependent Claim 14 words

An instant chocolate milk product made in accordance with the method of claim 1.

Claim 26

Dependent Claim 31 words

The instant chocolate milk product of claim 24 comprising, on a dry weight basis, about 15% to about 25% cocoa, about 0% to about 5% carrageenan, and the remainder substantially sugar.

Claim 27

Dependent Claim 13 words

An instant gelatin product made in accordance with the method of claim 1.

Claim 28

Dependent Claim 34 words

The instant gelatin product of claim 26 comprising, on a dry weight basis, about 5% to about 15% gelatin, about 0% to about 0.4% citric acid, about 0.01% flavoring, and the remainder substantially sugar.

Claim 29

Dependent Claim 14 words

An instant ice cream product made in accordance with the method of claim 1.

Claim 30

Dependent Claim 56 words

The instant ice cream product of claim 28 comprising, on a dry weight basis, about 30% to about 40% butter, about 15% to about 25% dry milk solids, about 0% to about 2% stabilizer, about 0% to about 0.1% mono- and di- glycerides, about 0% to about 0.1% coloring and flavoring, and the remainder substantially sugar.

Claim 31

Dependent Claim 14 words

An instant chocolate sugar product made in accordance with the method of claim 1.

Claim 32

Dependent Claim 45 words

The instant chocolate sugar product of claim 30 comprising, on a dry weight basis, about 10% to about 20% cocoa, about 5% to about 15% milk solids, about 0% to about 1% vanilla, about 0% to about 0.2% caramel color, and the remainder substantially sugar.

Claim 33

Dependent Claim 13 words

An instant nutritional supplement made in accordance with the method of claim 1.

Claim 34

Dependent Claim 37 words

The instant nutritional supplement of claim 32 comprising, on a dry weight basis, about 2% to about 10% essential amino acids, about 5% to about 15% partially hydrogenated soybean oil and emulsifier, and the remainder substantially sugar.

Claim 35

Dependent Claim 13 words

An instant cake base made in accordance with the method of claim 1.

Claim 36

Dependent Claim 37 words

The instant cake base of claim 34 comprising, on a dry weight basis, about 30% to about 50% flour, about 10% to about 15% shortening, about 1% to about 5% dry milk, and the remainder substantially sugar.

Claim 37

Dependent Claim 15 words

An instant coffee or tea product made in accordance with the method of claim 1.

Claim 38

Dependent Claim 36 words

The instant coffee or tea product of claim 36 comprising, on a dry weight basis, about 10% to about 35% instant coffee or tea, about 10% to about 35% non-dairy cream, and the remainder substantially sugar.

References Cited (Backward Citations)

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US1970870A Cited

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US3305447A Cited

US3365331A Cited

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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)	1985-07-05	1986-01-04	1986-07-06	$2000.00	Window Closed / Lapsed
7.5 Years (Year 8)	1989-07-05	1990-01-04	1990-07-06	$3760.00	Window Closed / Lapsed
11.5 Years (Year 12)	1993-07-05	1994-01-04	1994-07-06	$7700.00	Window Closed / Lapsed

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