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:
Oct. 04, 2011
Filed:
Sep. 17, 2004
Stephen B. Richey, Marshall, MI (US);
Guoshen Yang, Battle Creek, MI (US);
Myung Hee Lohman, Battle Creek, MI (US);
Mary E. Steele, Battle Creek, MI (US);
Brian M. Reifsteck, Battle Creek, MI (US);
Pradip K. Roy, Grand Rapids, MI (US);
Sylvia L. Schonauer, Battle Creek, MI (US);
Stephen B. Richey, Marshall, MI (US);
Guoshen Yang, Battle Creek, MI (US);
Myung Hee Lohman, Battle Creek, MI (US);
Mary E. Steele, Battle Creek, MI (US);
Brian M. Reifsteck, Battle Creek, MI (US);
Pradip K. Roy, Grand Rapids, MI (US);
Sylvia L. Schonauer, Battle Creek, MI (US);
Kellogg Company, Battle Creek, MI (US);
Abstract
A multi-piece food product () comprising a plurality of strands (A-K) that are extruded and aggregated to form an aesthetically pleasing food product is provided. A formulation used to make each of the strands (A-K) includes a mixture comprising at least 20% sweetener, at least 15% starchy material, and at least 1% fruit by weight based a total dry weight of the mixture to yield a starch-based confectionary food product. One process for forming the multi-piece food product () includes extruding a food stream from a slurry, dividing the food stream into three separate food streams (A,B), injecting color, flavor, and ascorbic acid into the food streams (A,B), conveying the food streams (A,B) into a former () and extruding the strands (A-K) therefrom, forming the strands (A,B) into an aggregate food mass (), cooling the food mass (), and cutting the food mass () into individual portions.