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US4832976A
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US
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Frozen, low-solids, quiescently-frozen confection
Assignee: General Foods Corp
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Filing: 1987-11-19
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Granted: 1989-05-23
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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 12:52
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)
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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) | 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 |