Melt-resistant fudge article and methods of using same
Melt-resistant fudge articles including a liquid fat component, such as an oil in an amount sufficient to minimize external adhesiveness of the article, a matrix of sugar crystals including a plurality of pores sized and shaped sufficiently to retain the liquid fat component by capillary attraction...
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| creator | BEST ERIC T BARWICK DARRYL R KIBLER LAWRENCE A |
| description | Melt-resistant fudge articles including a liquid fat component, such as an oil in an amount sufficient to minimize external adhesiveness of the article, a matrix of sugar crystals including a plurality of pores sized and shaped sufficiently to retain the liquid fat component by capillary attraction and being present in an amount sufficient so that the sugar crystals are temporarily bound to each other at temperatures up to about 40° C., and an emulsifier component to facilitate formation of the liquid fat component into droplets of at least substantially uniform size, wherein the article is substantially free of added moisture and has a glossy appearance resembling that of chocolate and wherein the article substantially retains its shape and appearance at temperatures up to about 40° C. yet is flowable at more elevated temperatures to facilitate processing thereof. Methods of forming a portion of a confectionery product with the melt-resistant fudge article at a temperature of at least about 50° C. to render the article flowable are also included. |
| format | Patent |
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Methods of forming a portion of a confectionery product with the melt-resistant fudge article at a temperature of at least about 50° C. to render the article flowable are also included.</description><edition>7</edition><language>eng</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2004</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20040708&DB=EPODOC&CC=US&NR=2004131752A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20040708&DB=EPODOC&CC=US&NR=2004131752A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BEST ERIC T</creatorcontrib><creatorcontrib>BARWICK DARRYL R</creatorcontrib><creatorcontrib>KIBLER LAWRENCE A</creatorcontrib><title>Melt-resistant fudge article and methods of using same</title><description>Melt-resistant fudge articles including a liquid fat component, such as an oil in an amount sufficient to minimize external adhesiveness of the article, a matrix of sugar crystals including a plurality of pores sized and shaped sufficiently to retain the liquid fat component by capillary attraction and being present in an amount sufficient so that the sugar crystals are temporarily bound to each other at temperatures up to about 40° C., and an emulsifier component to facilitate formation of the liquid fat component into droplets of at least substantially uniform size, wherein the article is substantially free of added moisture and has a glossy appearance resembling that of chocolate and wherein the article substantially retains its shape and appearance at temperatures up to about 40° C. yet is flowable at more elevated temperatures to facilitate processing thereof. Methods of forming a portion of a confectionery product with the melt-resistant fudge article at a temperature of at least about 50° C. to render the article flowable are also included.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2004</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDDzTc0p0S1KLc4sLknMK1FIK01JT1VILCrJTM4B0nkpCrmpJRn5KcUK-WkKpcWZeekKxYm5qTwMrGmJOcWpvFCam0HZzTXE2UM3tSA_PrW4IDE5NS-1JD402MjAwMTQ2NDc1MjR0Jg4VQA-Mi42</recordid><startdate>20040708</startdate><enddate>20040708</enddate><creator>BEST ERIC T</creator><creator>BARWICK DARRYL R</creator><creator>KIBLER LAWRENCE A</creator><scope>EVB</scope></search><sort><creationdate>20040708</creationdate><title>Melt-resistant fudge article and methods of using same</title><author>BEST ERIC T ; BARWICK DARRYL R ; KIBLER LAWRENCE A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2004131752A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2004</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>BEST ERIC T</creatorcontrib><creatorcontrib>BARWICK DARRYL R</creatorcontrib><creatorcontrib>KIBLER LAWRENCE A</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BEST ERIC T</au><au>BARWICK DARRYL R</au><au>KIBLER LAWRENCE A</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Melt-resistant fudge article and methods of using same</title><date>2004-07-08</date><risdate>2004</risdate><abstract>Melt-resistant fudge articles including a liquid fat component, such as an oil in an amount sufficient to minimize external adhesiveness of the article, a matrix of sugar crystals including a plurality of pores sized and shaped sufficiently to retain the liquid fat component by capillary attraction and being present in an amount sufficient so that the sugar crystals are temporarily bound to each other at temperatures up to about 40° C., and an emulsifier component to facilitate formation of the liquid fat component into droplets of at least substantially uniform size, wherein the article is substantially free of added moisture and has a glossy appearance resembling that of chocolate and wherein the article substantially retains its shape and appearance at temperatures up to about 40° C. yet is flowable at more elevated temperatures to facilitate processing thereof. Methods of forming a portion of a confectionery product with the melt-resistant fudge article at a temperature of at least about 50° C. to render the article flowable are also included.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Melt-resistant fudge article and methods of using same |
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