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.
Patent No.:
Date of Patent:
Jul. 06, 1982
Filed:
Oct. 22, 1980
Andy C Chen, Belle Mead, NJ (US);
Clifford E Lang, Jr, Hicksville, NY (US);
Charles P Graham, Hicksville, NY (US);
Anthony B Rizzuto, Piscataway, NJ (US);
Amstar Corporation, New York, NY (US);
Abstract
A crystallized sugar product containing a food ingredient is prepared by concentrating a sugar syrup at a temperature in the range of about 250.degree. F. to about 300.degree. F. to a solids content of about 90 to 98% by weight, the sugar syrup containing no more than about 20% by weight non-sucrose solids, admixing the concentrated sugar syrup with a predetermined amount of the food ingredient, subjecting the admixture to impact bearing within a crystallization zone until a crystallized sugar product made up of aggregates of fondant-size sucrose crystals and the food ingredient is formed, the crystallized sugar product having a moisture content of less than 2.5% by weight, and recovering the crystallized sugar product from the crystallization zone. The resulting sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in water. The resulting sugar product may be either an intermediate food product, such as a gelatin concentrate, or an instant food product, such as an instant chocolate pudding mix, which contains all of the dry food ingredients for the final food product.