Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Reexamination Certificate
2003-03-14
2008-11-04
Paden, Carolyn A (Department: 1794)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
C426S091000, C426S098000, C426S099000, C426S134000, C426S594000, C426S548000, C426S586000
Reexamination Certificate
active
07445804
ABSTRACT:
An article of manufacture useful for adding creamer base to hot beverages such as coffee or tea-based beverages comprises (a) a center core comprising a creamer base (for example, the creamer base preferably comprising a high-intensity sweetener and a humectant), and (b) an outer coating at least partially encapsulating the center core, the outer coating comprising chocolate. In a preferred embodiment the chocolate comprises not more than 10 percent by weight of cocoa butter and at least 20 percent by weight of vegetable oil, and with the chocolate coating preferably having a softening point of at least about 100° F. In a preferred embodiment, the article further comprises (c) an elongate stirring member having a distal end portion, with the distal end portion connected to the outer coating.
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Coronel Pablo
Flint Mandy
Lloyd Brian
Myers Bigel Sibley & Sajovec P.A.
North Carolina State University
Paden Carolyn A
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