Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Patent
1992-12-08
1993-09-07
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
426 99, 426100, 426101, 426103, 426302, 426305, 426306, 426659, 426660, A23L 108, A23L 109
Patent
active
052426955
ABSTRACT:
An edible syrup product, useful as a sundae topping for ice cream, includes encrystallized glucose and vegetable fat, the quantity of glucose in the product relative to the quantity of vegetable fat being a predetermined ratio so that the product has a semiliquid consistency at a first temperature, a liquid consistency at a second temperature, and a chewy consistency at a third temperature. Preferably, the formulation consists of 65% encrystallized honey, 27% chocolate liquor, and 8% crushed pecans.
REFERENCES:
patent: 95492 (1869-10-01), Leger
patent: 1987893 (1931-03-01), Dyce
patent: 2027167 (1934-06-01), Harris
patent: 2690972 (1954-10-01), Bradshaw
patent: 3307953 (1967-03-01), Siebers
patent: 3784713 (1974-01-01), Colten
patent: 3821420 (1974-06-01), Arden
patent: 3982042 (1976-09-01), Arden
patent: 4327115 (1982-04-01), Kime
patent: 4753814 (1988-06-01), Gilmore
Dyce, "Producing Finely Granulated or Creamed Honey," in Honey, a Comprehensive Survey, Crane, ed. Heineman: London, 1975, pp. 293-306.
Morse, "The Dyce Process For Making Crystallized Honey," Gleanings in Bee Culture, Aug., 1983, pp. 441-442.
Morse, "Finely Crystallized or Granulated Honey," Cornell University, 1984.
Heemskerk, "Chocolate Spreads: Formulation and Technology," The Manufacturing Confectioner, pp. 40-41, Aug. 1981.
Hunter Jeanette
Pratt Helen
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