Patent US4888187A successfully refreshed from Google Patents.
US4888187A
Expired / Lapsed
US
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Fruit-containing confectionery bar
Assignee: Intercontinental Great Brands LLC
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Filing: 1988-07-06
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Granted: 1989-12-19
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Expires: 2008-07-06
Abstract
Abstract A confectionary bar is disclosed that contains a natural fruit center which is encapsulated in a layer of caramel. This caramel layer has an embedded layer of nuts. This combination of a natural fruit center encapsulated in caramel having embedded nuts is then enrobed in a compound coating, usually a chocolate-flavored compound coating. The confectionery bar should have a water activity level of less than about 0.50 at 25° C. The natural fruit portion of the confectionery bar should have a water activity level of less than 0.65 at 25° C.
Inventors
- 👤 Peter S. Given, Jr.
- 👤 Henry Arciszewski
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 22:31
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/36; A23G3/48; A23G3/02; A23G3/50; A23G3/54
Claims Analysis
Total Claims: 17
Claim 1
Independent Claim
74 words
A fruit-containing confectionery product that has a water activity level of less than about 0.50 comprising a high solids content fruit core having a water activity level of less than about 0.65; said fruit core being encapsulated in a barrier caramel layer having a water activity level of less than about 0.50; nuts being embedded in said barrier caramel layer, and the foregoing being enrobed in a coating which covers said nuts and caramel.
Claim 2
Dependent Claim
74 words
A fruit-containing confectionery product that has a water activity level of less than about 0.50 comprising a high solids content fruit core having a water activity level of less than about 0.65; said fruit core being encapsulated in a barrier caramel layer having a water activity level of less than about 0.50; nuts being embedded in said barrier caramel layer, and the foregoing being enrobed in a coating which covers said nuts and caramel.
Claim 3
Dependent Claim
57 words
A fruit-containing confectionery product as in claim 1 wherein said high solids fruit is a dried fruit material selected from the group consisting of fig, blueberry, raspberry, red currant, strawberry, blackberry, black currant, grape, apricot, cherry, cranberry, date, elderberry, apple, pineapple, pear, mango, papaya, guava, peach, orange, passion fruit, lime, grapefruit lemon, plum, prune and mixtures thereof.
Claim 4
Dependent Claim
27 words
A fruit-containing confectionery product as in claim 2 wherein said embedded nuts are selected from the group consisting of peanuts, cashews, almonds, pistachios, walnuts and mixtures thereof.
Claim 5
Dependent Claim
27 words
A fruit-containing confectionery product as in claim 1 wherein said embedded nuts are selected from the group consisting of peanuts, cashews, almonds, walnuts, pistachios and mixtures hereof.
Claim 6
Dependent Claim
16 words
A fruit-containing confectionery product as in claim 3 wherein the enrobing coating is a chocolate-flavored coating.
Claim 7
Dependent Claim
16 words
A fruit-containing confectionery product as in claim 1 wherein the enrobing coating is a chocolate-flavored coating.
Claim 8
Dependent Claim
18 words
A fruit-containing confectionery product as in claim 5 wherein said barrier caramel layer contains high fructose corn syrup.
Claim 9
Dependent Claim
18 words
A fruit-containing confectionery product as in claim 1, wherein said barrier caramel layer contains high fructose corn syrup.
Claim 10
Independent Claim
82 words
A method for preparing a fruit-containing confectionery product that has a water activity level of less than about 0.50 comprising: (a) forming a fruit puree; (b) drying said fruit puree to a water activity level of less than about 0.65; (c) shaping the dried fruit puree into an elongated shape; (d) encapsulating said elongated shape in a caramel; (e) embedding nuts into said caramel; and (f) enrobing the combination of the caramel encapsulated dried fruit with embedded nuts with a chocolate-flavored coating.
Claim 11
Independent Claim
82 words
A method for preparing a fruit-containing confectionery product that has a water activity level of less than about 0.50 comprising: (a) forming a fruit puree; (b) drying said fruit puree to a water activity level of less than about 0.65; (c) shaping the dried fruit puree into an elongated shape; (d) encapsulating said elongated shape in a caramel; (e) embedding nuts into said caramel; and (f) enrobing the combination of the caramel encapsulated dried fruit with embedded nuts with a chocolate-flavored coating.
Claim 12
Dependent Claim
21 words
A method for preparing a fruit-containing confectionery product as in claim 9 wherein said dried fruit puree is shaped by extruding.
Claim 13
Dependent Claim
31 words
A method for preparing a fruit-containing confectionery product as in claim 9 wherein said dried fruit puree is in the form of sheets that are rolled to form an elongated shape.
Claim 14
Dependent Claim
26 words
A method for preparing a fruit-containing confectionery product as in claim 11 wherein said sheets of dried fruit consist of sheets of more than one fruit.
Claim 15
Dependent Claim
55 words
A method for preparing a fruit-containing confectionery product as in claim 9 wherein said fruit puree is selected from the fruits consisting of lemon, fig, blueberry, cranberry, raspberry, red currant, strawberry, blackberry, black currant, apricot, apple, pear, cherry, date, elderberry, peach, pineapple, orange, mango, papaya, guava, lime, grapefruit, plum, prune, passion fruit and mixtures thereof.
Claim 16
Dependent Claim
30 words
A method for preparing a fruit-containing confectionery product as in claim 9 wherein said nuts are selected from the group consisting of peanuts, cashews, pistachios, almonds, walnuts and mixtures thereof.
Claim 17
Dependent Claim
20 words
A method for preparing a fruit-containing confectionery product as in claim 9 wherein said caramel contains high fructose corn syrup.
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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) | 1992-12-18 | 1993-06-19 | 1993-12-19 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1996-12-18 | 1997-06-19 | 1997-12-19 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2000-12-18 | 2001-06-19 | 2001-12-19 | $7700.00 | Window Closed / Lapsed |