Patent US435043A successfully refreshed from Google Patents.
Patent US4832976A successfully refreshed from Google Patents.
US4832976A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Frozen, low-solids, quiescently-frozen confection
Assignee: General Foods Corp
•
Filing: 1987-11-19
•
Granted: 1989-05-23
•
Expires: 2007-11-19
Abstract
Abstract A low-solids, non-aerated, quiescently-frozen confection having a soft, non-brittle texture is prepared from a composition containing on a weight basis 92 to 96% water, 1 to 2.5% maltodextrin, 1 to 2% glycerin and 0.3 to 0.8% gelatin. The composition can further contain juice solids, food acid and gum stabilizers.
Inventors
- 👤 Joseph J. Griffin
- 👤 Debra H. Reisinger
- 👤 Michael S. Smagula
- 👤 Michael R. Tancredi
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 20:41
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/32; A23G9/04; A23G9/08; A23G9/083; A23G9/14; A23G9/34; A23G9/38; A23G9/44; A23G9/48; A23G2200/00; A23G2200/06; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 6
Claim 1
Independent Claim
133 words
A low-calorie, low-solids, non-aerated, quiescently-frozen confection composition having a soft, non-brittle texture comprised of, on a weight basis: water at from 92 to 96%, maltodextrin at from 1 to 2.5%, juice solids at from 1 to 4%, glycerine at from 1 to 2%, gelatin at from 0.3 to 0.8%, intensive sweetener at from 0.3 to 0.1%, natural gum stabilizers at from 0.04 to 0.6%, and sufficient food acid to effect a pH of from 2.5 to 4.5, wherein the confection is essentially protein-free, is free of added sugars, sugar alcohols or low-calorie bulking agents and has a caloric density of from 0.2 to 0.3 calories per gram, wherein the weight ratio of maltodextrin to gelatin is from 2-5 to 1, and the weight ratio of maltodextrin to glycerin is from 0.5 to 2.5.
Claim 2
Dependent Claim
133 words
A low-calorie, low-solids, non-aerated, quiescently-frozen confection composition having a soft, non-brittle texture comprised of, on a weight basis: water at from 92 to 96%, maltodextrin at from 1 to 2.5%, juice solids at from 1 to 4%, glycerine at from 1 to 2%, gelatin at from 0.3 to 0.8%, intensive sweetener at from 0.3 to 0.1%, natural gum stabilizers at from 0.04 to 0.6%, and sufficient food acid to effect a pH of from 2.5 to 4.5, wherein the confection is essentially protein-free, is free of added sugars, sugar alcohols or low-calorie bulking agents and has a caloric density of from 0.2 to 0.3 calories per gram, wherein the weight ratio of maltodextrin to gelatin is from 2-5 to 1, and the weight ratio of maltodextrin to glycerin is from 0.5 to 2.5.
Claim 3
Dependent Claim
18 words
The composition of claim 1 wherein the weight ratio of maltodextrin to gelatin is about 3 to 1.
Claim 4
Dependent Claim
12 words
The composition of claim 2 wherein the maltodextrin level is about 1.5%.
Claim 5
Dependent Claim
17 words
The composition of claim 1 wherein the weight ratio of maltodextrin to glycerin is 1-2 to 1.
Claim 6
Dependent Claim
18 words
The composition of claim 4 wherein the weight ratio of maltodextrin to glycerin is about 1.2 to 1.
References Cited (Backward Citations)
US2002963A
Cited
US3792182A
Cited
US4297379A
Cited
US4626441A
Cited
US4626441B1
Cited
US4574091A
Cited
US4582712A
Cited
US4554169A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1992-05-22 | 1992-11-21 | 1993-05-23 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1996-05-22 | 1996-11-21 | 1997-05-23 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2000-05-22 | 2000-11-21 | 2001-05-23 | $7700.00 | Window Closed / Lapsed |