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:
Dec. 06, 2011
Filed:
Sep. 07, 2007
Normanella T. Dewille, Columbus, OH (US);
Judith R Atkinson, Powell, OH (US);
Neile K. Edens, Columbus, OH (US);
Terrence B. Mazer, New Albany, OH (US);
Kelley J. Lowe, Powell, OH (US);
Douglas J. Wearly, Blacklick, OH (US);
Allison Ogilvie, Longmont, CO (US);
Normanella T. DeWille, Columbus, OH (US);
Judith R Atkinson, Powell, OH (US);
Neile K. Edens, Columbus, OH (US);
Terrence B. Mazer, New Albany, OH (US);
Kelley J. Lowe, Powell, OH (US);
Douglas J. Wearly, Blacklick, OH (US);
Allison Ogilvie, Longmont, CO (US);
Abbott Laboratories, Abbott Park, IL (US);
Abstract
The present invention provides a food product comprising: a formed reduced glycemic response cereal component; and a non-sticky reduced glycemic response sweetener coating over the formed cereal component, the sweetener coating comprising: a first sticky layer comprising at least about 30% fructose (of the total sweetener coating); a second less sticky layer having a DE value of about 60 or less and comprising up to about 17% fructose and at least about 1% non-fructose carbohydrates (of the total sweetener coating); and third layer comprising crystalline fructose. The present invention also provides a process for forming the sweetener coating over the formed cereal component comprising the following steps: (a) providing a formed cereal component having thereon a first sticky layer comprising fructose; (b) forming over the first sticky layer a less stick second layer comprising non-fructose carbohydrates and optionally fructose; and (c) applying crystalline fructose over the second layer.