The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Aug. 16, 2022

Filed:

Apr. 16, 2018
Applicant:

Xerox Corporation, Norwalk, CT (US);

Inventors:

David A. Mantell, Rochester, NY (US);

Andrew W. Hays, Fairport, NY (US);

Zahra C. Langford, Weed, CA (US);

Assignee:

XEROX CORPORATION, Norwalk, CT (US);

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23G 3/34 (2006.01); A23G 3/54 (2006.01); A23G 1/54 (2006.01); A23G 1/52 (2006.01); B33Y 10/00 (2015.01); A23G 1/00 (2006.01); A23G 1/50 (2006.01); B33Y 80/00 (2015.01); A23P 20/25 (2016.01);
U.S. Cl.
CPC ...
A23G 3/0089 (2013.01); A23G 1/0006 (2013.01); A23G 1/0056 (2013.01); A23G 1/0066 (2013.01); A23G 1/50 (2013.01); A23G 1/52 (2013.01); A23G 1/54 (2013.01); A23G 1/545 (2013.01); A23G 3/0097 (2013.01); A23G 3/545 (2013.01); B33Y 10/00 (2014.12); B33Y 80/00 (2014.12); A23P 2020/253 (2016.08);
Abstract

A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure and a plurality of non-random cavities. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure. In some embodiments, confections may be formed from high-quality chocolate, where the confection has a reduced caloric content with acceptable mouthfeel. In other embodiments, a confection may have a previously unrealized mouthfeel and taste.


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