US3947604A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Edible jelly and method of preparing same
Assignee: FMC Corp
•
Filing: 1975-03-28
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Granted: 1976-03-30
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Expires: 1995-03-28
Abstract
Abstract An edible jelly having improved spreading characteristics and ability for withstanding heat is made by incorporating into the recipe finely-divided, water-insoluble organic particles consisting of 85 to 95% by weight of beta-1, 4 glucan intimately associated with 5 to 15% by weight of sodium carboxymethyl cellulose having a degree of substitution of 0.75 ± 0.15.
Inventors
- 👤 Emanual J. McGinley
- 👤 Francis H. Tolan
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 06:39
CPC Classifications
A; A23; A23L; A23L33/00; A23L33/20; A23L33/21; A23L33/24; A23L21/00; A23L21/10; A23L21/12; A23L29/00; A23L29/20; A23L29/206; A23L29/262
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
73 words
An edible jelly having improved spreadability and heat-resistance comprising a mixture of a gelling agent, sucrose, flavoring, a food acid, water and finely-divided water-insoluble organic particles consisting of from 85 to 95% by weight of beta-1, 4 glucan intimately associated with 5 to 15% by weight of sodium carboxymethyl cellulose having a degree of substitution of 0.75 ± 0.15, said organic particles constituting at least about 0.5% of the weight of the mixture.
Claim 2
Dependent Claim
73 words
An edible jelly having improved spreadability and heat-resistance comprising a mixture of a gelling agent, sucrose, flavoring, a food acid, water and finely-divided water-insoluble organic particles consisting of from 85 to 95% by weight of beta-1, 4 glucan intimately associated with 5 to 15% by weight of sodium carboxymethyl cellulose having a degree of substitution of 0.75 ± 0.15, said organic particles constituting at least about 0.5% of the weight of the mixture.
Claim 3
Dependent Claim
21 words
The jelly of claim 1 wherein said organic particles constitute between about 0.5 and 1.5% of the weight of the mixture.
Claim 4
Dependent Claim
8 words
The jelly of claim 1 including real fruit.
Claim 5
Dependent Claim
11 words
The jelly of claim 1 wherein the gelling agent is pectin.
Claim 6
Dependent Claim
7 words
The jelly of claim 4 including starch.
Claim 7
Dependent Claim
11 words
The jelly of claim 1 wherein the gelling agent is starch.
Claim 8
Independent Claim
99 words
The method of preparing an edible jelly having improved spreadability and heat-resistance comprising dispersing in water finely-divided water-insoluble organic particles consisting of from 85 to 95% by weight of beta-1, 4 glucan intimately associated with 5 to 15% by weight of sodium carboxymethyl celluose having a degree of substitution of 0.75 ± 0.15, adding pectin to the dispersion, heating sufficiently to solubilize the pectin, adding sucrose and artificial coloring, mixing the foregoing, adding flavoring and adding sufficient food acid to form a jelly, said water-insoluble organic particles constituting between about 0.5 to 1.5% of the weight of the jelly.
Claim 9
Independent Claim
99 words
The method of preparing an edible jelly having improved spreadability and heat-resistance comprising dispersing in water finely-divided water-insoluble organic particles consisting of from 85 to 95% by weight of beta-1, 4 glucan intimately associated with 5 to 15% by weight of sodium carboxymethyl celluose having a degree of substitution of 0.75 ± 0.15, adding pectin to the dispersion, heating sufficiently to solubilize the pectin, adding sucrose and artificial coloring, mixing the foregoing, adding flavoring and adding sufficient food acid to form a jelly, said water-insoluble organic particles constituting between about 0.5 to 1.5% of the weight of the jelly.
Claim 10
Dependent Claim
22 words
The method of claim 7 comprising adding a starch slurry, heating to gelatinize and stirring immediately prior to adding the food acid.
Claim 11
Independent Claim
98 words
The method of preparing an edible jelly having improved spreadability and heat-resistance comprising dispersing in water finely-divided water-insoluble organic particles consisting of from 85 to 95% by weight of beta-1, 4 glucan intimately associated with 5 to 15% by weight of sodium carboxymethyl cellulose having a degree of substitution of 0.75 ± 0.15, adding to the dispersion sucrose and artificial coloring, mixing the foregoing, adding flavoring, adding a starch slurry, heating to gelatinize, then adding sufficient food acid to balance the flavor, said water-insoluble organic particles constituting between about 0.5 to 1.5% of the weight of the jelly.
Claim 12
Independent Claim
98 words
The method of preparing an edible jelly having improved spreadability and heat-resistance comprising dispersing in water finely-divided water-insoluble organic particles consisting of from 85 to 95% by weight of beta-1, 4 glucan intimately associated with 5 to 15% by weight of sodium carboxymethyl cellulose having a degree of substitution of 0.75 ± 0.15, adding to the dispersion sucrose and artificial coloring, mixing the foregoing, adding flavoring, adding a starch slurry, heating to gelatinize, then adding sufficient food acid to balance the flavor, said water-insoluble organic particles constituting between about 0.5 to 1.5% of the weight of the jelly.
References Cited (Backward Citations)
US3539365A
Cited
US3754925A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1979-03-30 | 1979-09-29 | 1980-03-30 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-03-30 | 1983-09-29 | 1984-03-30 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-03-30 | 1987-09-29 | 1988-03-30 | $7700.00 | Window Closed / Lapsed |