US4423085A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Cocrystallized sugar-nut product
Assignee: DOMINO SUGAR Corp A CORP OF
•
Filing: 1982-04-23
•
Granted: 1983-12-27
•
Expires: 2002-04-23
Abstract
Abstract A cocrystallized sugar-nut product and a method for preparing such product are disclosed. A concentrated sugar syrup is prepared through evaporation, and nuts, chopped or finely divided, with or without additional food ingredients, are added to the concentrated syrup with vigorous mechanical agitation or impact beating within a crystallization zone. A cocrystallized sugar-nut product is produced, comprising aggregates of sugar crystals in intimate association with the nuts and any food ingredient. The cocrystallized sugar-nut product is dry, stable, free-flowing and possesses functional food ingredient characteristics, such as fondant quality and extrusion and compaction capabilities. The cocrystallized sugar-nut product, additionally, is capable of being dispersed in water.
Inventors
- 👤 Andy C. C. Chen
- 👤 Anthony B. Rizzuto
- 👤 Martin F. Veiga
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 01:58
CPC Classifications
A; A23; A23G; A23G1/00; A23G1/30; A23G1/32; A23G1/48; A23G1/04; A23G1/042; A23G1/047; A23G1/40; A23G1/56; A23L; A23L25/00; A23L25/20; A23G2200/00; A23G2200/06; A23G2200/14
Claims Analysis
Total Claims: 40
Claim 1
Independent Claim
142 words
A method for preparing a cocrystallized sugar-nut product comprising: (a) concentrating a sugar syrup at atmospheric pressure or under vacuum at a temperature in the range of about 250° F. to about 300° F. to a solids content in excess of about 90% by weight; (b) directly admixing the concentrated sugar syrup at a temperature not less than about 240° F. to about 300° F. at atmospheric pressure with nuts or finely divided nuts to form a mixture; (c) subjecting the resulting mixture to impact beating within a crystallization zone until a cocrystallized sugar-nut product is formed comprising nuts and crystalline sugar, the crystalline sugar of said product being made up of aggregates of fondant-size sugar crystals, and the product having a moisture content of less than about 2.5% by weight; and (d) recovering the cocrystallized sugar-nut product from the crystallization zone.
Claim 2
Independent Claim
142 words
A method for preparing a cocrystallized sugar-nut product comprising: (a) concentrating a sugar syrup at atmospheric pressure or under vacuum at a temperature in the range of about 250° F. to about 300° F. to a solids content in excess of about 90% by weight; (b) directly admixing the concentrated sugar syrup at a temperature not less than about 240° F. to about 300° F. at atmospheric pressure with nuts or finely divided nuts to form a mixture; (c) subjecting the resulting mixture to impact beating within a crystallization zone until a cocrystallized sugar-nut product is formed comprising nuts and crystalline sugar, the crystalline sugar of said product being made up of aggregates of fondant-size sugar crystals, and the product having a moisture content of less than about 2.5% by weight; and (d) recovering the cocrystallized sugar-nut product from the crystallization zone.
Claim 3
Dependent Claim
23 words
The method of claim 1 further comprising drying the cocrystallized sugar-nut product to a moisture content of less than about 1% by weight.
Claim 4
Dependent Claim
23 words
The method of claim 1 wherein the solids content of the concentrated sugar syrup comprises not less than about 80% by weight sucrose.
Claim 5
Dependent Claim
13 words
A cocrystallized sugar-nut product made in accordance with the method of claim 1.
Claim 6
Dependent Claim
14 words
The cocrystallized sugar-nut product of claim 4 wherein the finely divided nuts are peanuts.
Claim 7
Dependent Claim
15 words
The cocrystallized sugar-nut product of claim 4 wherein said finely divided nuts are peanut butter.
Claim 8
Dependent Claim
14 words
The cocrystallized sugar-nut product of claim 4 wherein the finely divided nuts are walnuts.
Claim 9
Dependent Claim
15 words
The cocrystallized sugar-nut product of claim 4 wherein the finely divided nuts are cashew nuts.
Claim 10
Dependent Claim
14 words
The cocrystallized sugar-nut product of claim 4 wherein the finely divided nuts include coconuts.
Claim 11
Independent Claim
155 words
A method for preparing a cocrystallized sugar-nut product containing nuts and a food ingredient comprising: (a) concentrating a sugar syrup at atmospheric pressure or under vacuum at a temperature in the range of about 250° F. to about 300° F. to a solids content in excess of about 90% by weight; (b) directly admixing the concentrated sugar syrup at a temperature not less than about 240° F. to about 300° F. at atmospheric pressure with nuts or finely divided nuts and a food ingredient to form a mixture; (c) subjecting the resulting mixture to impact beating within a crystallization zone until a cocrystallized sugar-nut product is formed comprising nuts, said food ingredient and crystalline sugar, the crystalline sugar of said product being made up of aggregates of fondant-size sugar crystals, and the product having a moisture content of less than about 2.5% by weight; and (d) recovering the cocrystallized sugar-nut product from the crystallization zone.
Claim 12
Independent Claim
155 words
A method for preparing a cocrystallized sugar-nut product containing nuts and a food ingredient comprising: (a) concentrating a sugar syrup at atmospheric pressure or under vacuum at a temperature in the range of about 250° F. to about 300° F. to a solids content in excess of about 90% by weight; (b) directly admixing the concentrated sugar syrup at a temperature not less than about 240° F. to about 300° F. at atmospheric pressure with nuts or finely divided nuts and a food ingredient to form a mixture; (c) subjecting the resulting mixture to impact beating within a crystallization zone until a cocrystallized sugar-nut product is formed comprising nuts, said food ingredient and crystalline sugar, the crystalline sugar of said product being made up of aggregates of fondant-size sugar crystals, and the product having a moisture content of less than about 2.5% by weight; and (d) recovering the cocrystallized sugar-nut product from the crystallization zone.
Claim 13
Dependent Claim
23 words
The method of claim 10 further comprising drying the cocrystallized sugar-nut product to a moisture content of less than about 1% by weight.
Claim 14
Dependent Claim
23 words
The method of claim 10 wherein the solids content of the concentrated sugar syrup comprises not less than about 80% by weight sucrose.
Claim 15
Dependent Claim
13 words
A cocrystallized sugar-nut product made in accordance with the method of claim 10.
Claim 16
Dependent Claim
14 words
A cocrystallized sugar-nut product of claim 13 wherein the finely divided nuts are peanuts.
Claim 17
Dependent Claim
15 words
Th cocrystallized sugar-nut product of claim 13 wherein the finely divided nuts are peanut butter.
Claim 18
Dependent Claim
14 words
The cocrystallized sugar-nut product of claim 13 wherein the finely divided nuts are walnuts.
Claim 19
Dependent Claim
15 words
The cocrystallized sugar-nut product of claim 13 wherein the finely divided nuts are cashew nuts.
Claim 20
Dependent Claim
14 words
The cocrystallized sugar-nut product of claim 13 wherein the finely divided nuts include coconut.
Claim 21
Dependent Claim
14 words
The cocrystallized sugar-nut product of claim 13 wherein the food ingredient comprises an emulsifier.
Claim 22
Dependent Claim
14 words
The cocrystallized sugar-nut product of claim 13 wherein the food ingredient comprises a stabilizer.
Claim 23
Dependent Claim
15 words
The cocrystallized sugar-nut product of claim 13 wherein the food ingredient comprises cocoa or carob.
Claim 24
Dependent Claim
15 words
The cocrystallized sugar-nut product of claim 13 wherein the food ingredient comprises a modified starch.
Claim 25
Independent Claim
179 words
A method for preparing a cocrystallized sugar-nut product containing nuts or finely divided nuts and a food ingredient selected from the group consisting of heat-sensitive, acidic and high invert sugar substances comprising: (a) admixing the nuts and the food ingredient with a dry sugar base to form a premix; (b) concentrating a sugar syrup at atmospheric pressure or under vacuum at a temperature in the range of about 250° F. to about 300° F. to a solids content in excess of about 90% by weight; (c) directly admixing the concentrated sugar syrup at a temperature not less than about 240° F. to 300° F. at atmospheric pressure with the premix to form a mixture; (d) subjecting the resulting mixture to impact beating within a crystallization zone until a cocrystallized sugar-nut product comprising nuts, said food ingredient and crystalline sugar, the crystalline sugar of said product being made up of aggregates of fondant-size sugar crystals, and the product having a moisture content of less than about 2.5% by weight; and (e) recovering the cocrystallized sugar-nut product from the crystallization zone.
Claim 26
Independent Claim
179 words
A method for preparing a cocrystallized sugar-nut product containing nuts or finely divided nuts and a food ingredient selected from the group consisting of heat-sensitive, acidic and high invert sugar substances comprising: (a) admixing the nuts and the food ingredient with a dry sugar base to form a premix; (b) concentrating a sugar syrup at atmospheric pressure or under vacuum at a temperature in the range of about 250° F. to about 300° F. to a solids content in excess of about 90% by weight; (c) directly admixing the concentrated sugar syrup at a temperature not less than about 240° F. to 300° F. at atmospheric pressure with the premix to form a mixture; (d) subjecting the resulting mixture to impact beating within a crystallization zone until a cocrystallized sugar-nut product comprising nuts, said food ingredient and crystalline sugar, the crystalline sugar of said product being made up of aggregates of fondant-size sugar crystals, and the product having a moisture content of less than about 2.5% by weight; and (e) recovering the cocrystallized sugar-nut product from the crystallization zone.
Claim 27
Dependent Claim
23 words
The method of claim 23 further comprising drying the cocrystallized sugar-nut product to a moisture content of less than about 1% by weight.
Claim 28
Dependent Claim
23 words
The method of claim 23 wherein the solids content of the concentrated sugar syrup comprises not less than about 80% by weight sucrose.
Claim 29
Dependent Claim
13 words
A cocrystallized sugar-nut product made in accordance with the method of claim 23.
Claim 30
Dependent Claim
14 words
The cocrystallized sugar-nut product of claim 26 wherein the finely divided nuts are peanuts.
Claim 31
Dependent Claim
15 words
The cocrystallized sugar-nut product of claim 26 wherein the finely divided nuts are peanut butter.
Claim 32
Dependent Claim
14 words
The cocrystallized sugar-nut product of claim 26 wherein the finely divided nuts are walnuts.
Claim 33
Dependent Claim
14 words
The cocrystallized sugar-nut product of claim 26 wherein the finely divided nuts include coconuts.
Claim 34
Dependent Claim
22 words
The cocrystallized sugar-nut product of claim 26 wherein the food ingredient comprises a volatile flavor, a nonvolatile flavor or an essential oil.
Claim 35
Dependent Claim
15 words
The cocrystallized sugar-nut product of claim 26 wherein the food ingredient comprises honey or molasses.
Claim 36
Dependent Claim
15 words
The cocrystallized sugar-nut product of claim 26 wherein the food ingredient comprises a fruit juice.
Claim 37
Dependent Claim
19 words
The cocrystallized sugar-nut product of claim 33 wherein the fruit juice comprises orange juice, apple juice or grape juice.
Claim 38
Dependent Claim
14 words
The cocrystallized sugar-nut product of claim 26 wherein the food ingredient comprises a vitamin.
Claim 39
Dependent Claim
18 words
The cocrystallized sugar-nut product of claim 26 wherein the food ingredient comprises an enzyme or an active culture.
Claim 40
Dependent Claim
15 words
The cocrystallized sugar-nut product of claim 26 wherein the food ingredient comprises an acidulent substance.
References Cited (Backward Citations)
US113047A
Cited
US931137A
Cited
US1102607A
Cited
US1778537A
Cited
US2780549A
Cited
US3194682A
Cited
US3365331A
Cited
JPS509859A
Cited
US4338350A
Cited
US4362757A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1986-12-26 | 1987-06-27 | 1987-12-27 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1990-12-26 | 1991-06-27 | 1991-12-27 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1994-12-26 | 1995-06-27 | 1995-12-27 | $7700.00 | Window Closed / Lapsed |