Food composition
US7153531B2 · kind B2 · utility
1Cited by
23References
36Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 23, 2002 |
| Grant date | Dec 26, 2006 |
| Priority date | — |
| Expiry date | Jun 14, 2023 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23D9/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Food components including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically has a melting point of about 100 to 120° F. and constitutes about 20 to 35 wt. % of the food components. The food component can be formed by heating a composition which includes the triacylglycerol component and bulking agent under conditions sufficient to form an outer layer having certain desired physical characteristics. Food products incorporating the food components are also provided.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.