Food or edible material: processes – compositions – and products – Surface coating of a solid food with a liquid – By chocolate or theobroma cocoa derived
Reexamination Certificate
2007-04-11
2009-11-17
Paden, Carolyn A (Department: 1794)
Food or edible material: processes, compositions, and products
Surface coating of a solid food with a liquid
By chocolate or theobroma cocoa derived
C426S303000, C426S660000, C426S100000, C426S102000, C426S093000
Reexamination Certificate
active
07618666
ABSTRACT:
An edible candy confection and a method of making the confection is disclosed. The method includes the steps of freezing fresh fruit, coating the frozen fruit with sugar solids sufficient to reach a critical mass, keeping the fruit frozen during the coating process, depositing a wafer, placing the coated fruit on the wafer, and sealing the coated fruit and wafer in a confection layer such as chocolate. The wafer may be formed from chocolate or yogurt. Optimally, the critical mass if the coated frozen fruit is at least 67 Brix with water activity of at least 0.60.
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Barlow Josephs & Holmes, Ltd.
Paden Carolyn A
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