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:
Feb. 28, 2023

Filed:

Jun. 28, 2019
Applicant:

Intercontinental Great Brands Llc, East Hanover, NJ (US);

Inventors:

Jill Critchley, East Hanover, NJ (US);

Lynn Haynes, East Hanover, NJ (US);

Alan Kino, East Hanover, NJ (US);

Kenneth Maas, East Hanover, NJ (US);

Mihaelos Mihalos, East Hanover, NJ (US);

Assignee:

INTERCONTINENTAL GREAT BRANDS LLC, East Hanover, NJ (US);

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23C 19/086 (2006.01); A21D 13/10 (2017.01); A21D 13/22 (2017.01); A23C 19/076 (2006.01);
U.S. Cl.
CPC ...
A23C 19/086 (2013.01); A21D 13/10 (2017.01); A21D 13/22 (2017.01); A23C 19/076 (2013.01); A23C 2250/10 (2013.01); A23V 2002/00 (2013.01);
Abstract

A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an appearance of melted cheese uniformly adhered to the outer surface of the baked dough product, and up to 1 percent reducing sugars, polyols, or a combination thereof and substantially no enzyme-modified cheese, buttermilk, whey, maltodextrins, or yeast extract so that the cheese slurry composition is resistant to undesirable browning and burning upon baking.


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