Coated food product and method of producing the coated food product
US10973233B2 · kind B2 · utility
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17References
8Claims
0Family size
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Key dates
| Filing date | Oct 5, 2017 |
| Grant date | Apr 13, 2021 |
| Priority date | — |
| Expiry date | Mar 9, 2038 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P30/20
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A coated food product is produced by combining a plurality of dry ingredients to form a dry mix and combining the dry mix with water to form a dough. A plurality of base pieces is formed from the dough. A slurry is prepared by combining at least sucrose, fruit purée and calcium carbonate. The slurry is combined with the plurality of base pieces to coat the plurality of base pieces and form a plurality of coated base pieces. After preparing the slurry and before combining the slurry with the plurality of base pieces, the slurry is stored or held for at least 30 minutes.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.