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:
Sep. 05, 1995
Filed:
Jun. 14, 1994
Van Miller, Brisbane, Ontario N0B 1T0, CA;
Other;
Abstract
An anhydrous fat-based discrete flavoring additive is provided for incorporation into baked goods and flour confections. The discrete flavoring additive product comprises from substantially 0% to 2% by weight of moisture, from about 5% to about 15% by weight of finely ground cinnamon or other flavoring, from about 25% to about 35% by weight of a bakery-compatible oil that is substantially liquid at about 35.degree. C. to about 40.degree. C., with the balance being granulated sugar. The bakery-compatible oil is selected from the group consisting of vegetable oils and liquid butter fats, and mixtures thereof, which exhibit a solid fat index curve characteristic which is substantially that of butter fat. The bakery-compatible oil or fat system has finely ground cinnamon or other flavoring in suspension, is mixed with granulated sugar, and is then solidified at about 6.degree. C. to about 12.degree. C. The product, when solidified, will remain substantially solidified at temperatures below about 35.degree. C., and particularly at room temperature of about 20.degree. C..+-.. In manufacture, the oil and fat content is mixed together with the finely ground cinnamon or other flavoring, slightly cooled, and then mixed with granulated sugar. It is then cooled at temperatures of from about 6.degree. C. to about 12.degree. C. Other flavors that are compatible with sugar for sweetening, and that may be finely ground for suspension in the fat systems, may include ginger, nutmeg, cloves, allspice, maple sugar, or mixtures thereof.