US4491597A
Expired / Lapsed
US
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Candy bar
Assignee: Durkee Industrial Foods Corp
•
Filing: 1982-10-12
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Granted: 1985-01-01
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Expires: 2002-10-12
Abstract
Abstract A candy bar comprising tortilla chips distributed in or on an edible candy matrix.
Inventors
- 👤 R. Douglas Varvil
- 👤 Lon L. Wilson
- 👤 Joseph W. Bell
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 21:40
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/36; A23G3/48; A23G3/50; A23G3/52; A23G3/54; Y; Y10; Y10S; Y10S426/00; Y10S426/81
Claims Analysis
Total Claims: 22
Claim 1
Independent Claim
182 words
A candy bar comprising: an edible candy matrix; and about 5-95% fried corn chips, based on the candy bar weight, distributed in or on said edible candy matrix, the size of said fried chips being effective to provide chip mouthfeel; said candy matrix containing a hard butter having a Wiley Melting Point between about 84° F.-120° F.; and said corn chips being selected from the group consisting of: corn chips which are at least partially deoiled following frying, the amount of deoiling being an effective amount sufficient to prevent migration of oil from said corn chips to said hard butter in said candy matrix and softening of said hard butter and to prevent fat bloom in said candy matrix and fracturing at the surface of said candy bar, and corn chips having as a fat content a hard butter compatible with and having about the same fatty acid composition and melting point as said hard butter contained in said candy matrix to prevent softening of said hard butter contained in said candy matrix and fracturing at the surface of said candy bar.
Claim 2
Dependent Claim
182 words
A candy bar comprising: an edible candy matrix; and about 5-95% fried corn chips, based on the candy bar weight, distributed in or on said edible candy matrix, the size of said fried chips being effective to provide chip mouthfeel; said candy matrix containing a hard butter having a Wiley Melting Point between about 84° F.-120° F.; and said corn chips being selected from the group consisting of: corn chips which are at least partially deoiled following frying, the amount of deoiling being an effective amount sufficient to prevent migration of oil from said corn chips to said hard butter in said candy matrix and softening of said hard butter and to prevent fat bloom in said candy matrix and fracturing at the surface of said candy bar, and corn chips having as a fat content a hard butter compatible with and having about the same fatty acid composition and melting point as said hard butter contained in said candy matrix to prevent softening of said hard butter contained in said candy matrix and fracturing at the surface of said candy bar.
Claim 3
Dependent Claim
11 words
The candy bar of claim 1 wherein said chips are salted.
Claim 4
Dependent Claim
12 words
The candy bar of claim 1 wherein said matrix is sweet chocolate.
Claim 5
Dependent Claim
12 words
The candy bar of claim 1 wherein said matrix is a fudge.
Claim 6
Dependent Claim
11 words
The candy bar of claim 1 wherein said matrix comprises carmel.
Claim 7
Dependent Claim
11 words
The candy bar of claim 1 wherein said matrix comprises nougat.
Claim 8
Dependent Claim
11 words
The candy bar of claim 1 wherein said matrix comprises fondant.
Claim 9
Dependent Claim
11 words
The candy bar of claim 1 wherein said matrix comprises gum.
Claim 10
Dependent Claim
11 words
The candy bar of claim 1 wherein said matrix comprises marshmallow.
Claim 11
Dependent Claim
11 words
The candy bar of claim 1 wherein said matrix is praline.
Claim 12
Dependent Claim
11 words
The candy bar of claim 1 wherein said matrix is toffee.
Claim 13
Dependent Claim
11 words
The candy bar of claim 1 wherein said matrix is enrobed.
Claim 14
Dependent Claim
121 words
A candy bar comprising: an edible candy matrix; and about 5-95% fried corn chips, based on the candy bar weight, distributed in or on said edible candy matrix, the size of said fried chips being effective to provide chip mouthfeel; said candy matrix containing a hard butter having a Wiley Melting Point between about 84° F.-120° F.; and said corn chips having a fat content of at least about 20% by weight, the fat being a hard butter compatible with and having about the same fatty acid composition and melting point as said hard butter contained in said candy matrix to prevent softening of said hard butter contained in said candy matrix and fracturing at the surface of said candy bar.
Claim 15
Dependent Claim
121 words
A candy bar comprising: an edible candy matrix; and about 5-95% fried corn chips, based on the candy bar weight, distributed in or on said edible candy matrix, the size of said fried chips being effective to provide chip mouthfeel; said candy matrix containing a hard butter having a Wiley Melting Point between about 84° F.-120° F.; and said corn chips having a fat content of at least about 20% by weight, the fat being a hard butter compatible with and having about the same fatty acid composition and melting point as said hard butter contained in said candy matrix to prevent softening of said hard butter contained in said candy matrix and fracturing at the surface of said candy bar.
Claim 16
Dependent Claim
118 words
A candy bar comprising: an edible candy matrix; and about 5-95% fried corn chips, based on the candy bar weight, distributed in or on said edible candy matrix, the size of said fried chips being effective to provide chip mouthfeel; said candy matrix containing a hard butter having a Wiley Melting Point between about 84° F.-120° F.; and said corn chips being at least partially deoiled following frying, the amount of deoiling being an effective amount sufficient to prevent migration of oil from said corn chips to said hard butter in said candy matrix and softening of said hard butter and to prevent fat bloom in said candy matrix and fracturing at the surface of said candy bar.
Claim 17
Dependent Claim
118 words
A candy bar comprising: an edible candy matrix; and about 5-95% fried corn chips, based on the candy bar weight, distributed in or on said edible candy matrix, the size of said fried chips being effective to provide chip mouthfeel; said candy matrix containing a hard butter having a Wiley Melting Point between about 84° F.-120° F.; and said corn chips being at least partially deoiled following frying, the amount of deoiling being an effective amount sufficient to prevent migration of oil from said corn chips to said hard butter in said candy matrix and softening of said hard butter and to prevent fat bloom in said candy matrix and fracturing at the surface of said candy bar.
Claim 18
Independent Claim
114 words
A method for making candy bars comprising: incorporating into or on a candy matrix about 5-95% fried corn chips, based on the candy bar weight, the size of said chips being effective to provide chip mouthfeel; said candy matrix containing a hard butter having a Wiley Melting Point between about 84° F.-120° F.; and said corn chips being at least partially deoiled following frying, the amount of deoiling being an effective amount sufficient to prevent migration of oil from said corn chips to said hard butter in said candy matrix and softening of said hard butter and to prevent fat bloom in said candy matrix and fracturing at the surface of said candy bar.
Claim 19
Independent Claim
114 words
A method for making candy bars comprising: incorporating into or on a candy matrix about 5-95% fried corn chips, based on the candy bar weight, the size of said chips being effective to provide chip mouthfeel; said candy matrix containing a hard butter having a Wiley Melting Point between about 84° F.-120° F.; and said corn chips being at least partially deoiled following frying, the amount of deoiling being an effective amount sufficient to prevent migration of oil from said corn chips to said hard butter in said candy matrix and softening of said hard butter and to prevent fat bloom in said candy matrix and fracturing at the surface of said candy bar.
Claim 20
Dependent Claim
18 words
The method of claim 15 wherein the chips are deoiled by supercritical fluid extraction using carbon dioxide solvent.
Claim 21
Independent Claim
105 words
A method for making candy bars comprising: incorporating into or on a candy matrix about 5-95% fried corn chips, based on the candy bar weight, the size of said chips being effective to provide mouthfeel; said candy matrix containing a hard butter having a Wiley Melting Point between about 84° F.-120° F.; and said corn chips being fried in a hard butter compatible with and having about the same fatty acid composition and melting point as said hard butter contained in said candy matrix to prevent softening of said hard butter contained in said candy matrix and fracturing at the surface of said candy bar.
Claim 22
Independent Claim
105 words
A method for making candy bars comprising: incorporating into or on a candy matrix about 5-95% fried corn chips, based on the candy bar weight, the size of said chips being effective to provide mouthfeel; said candy matrix containing a hard butter having a Wiley Melting Point between about 84° F.-120° F.; and said corn chips being fried in a hard butter compatible with and having about the same fatty acid composition and melting point as said hard butter contained in said candy matrix to prevent softening of said hard butter contained in said candy matrix and fracturing at the surface of said candy bar.
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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) | 1988-01-01 | 1988-07-02 | 1989-01-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-01-01 | 1992-07-02 | 1993-01-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-01-01 | 1996-07-02 | 1997-01-01 | $7700.00 | Window Closed / Lapsed |