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US 6,746,700 B1Granted
Caramel corn product and a method of making the caramel corn product
AssigneeLand O'Lakes, Inc.
InventorTodd Landon
Life of this patent
Estimating the term…
Abstract
A composition that includes a puffable food component and an edible emulsion, where the edible emulsion is a water-in-oil emulsion or an oil-in-water-in-oil emulsion, and the edible emulsion includes a sweetening agent, the edible emulsion transformable into a coating on a puffed form of the puffable food component upon application of energy to the composition that is sufficient to puff the puffable food component.
Claims70
A composition, the composition comprising:
- a puffable food component;
- and
- an edible emulsion in coating relation with the puffable food component, the edible emulsion being a water-in-oil emulsion or an oil-in-water-in-oil emulsion and the edible emulsion comprising a sweetening agent, the edible emulsion transformable into a coating on a puffed form of the puffable food component upon application of energy to the composition that is sufficient to puff the puffable food component.
A composition, the composition comprising:
- a puffable food component;
- and
- a coating blend, the puffable food component located in coating relation with the coating blend, the coating blend comprising a sweetening agent, the coating blend effective for forming a fat continuous coating that comprises water on a puffed form of the puffable food component upon application of energy to the composition that is sufficient to puff the puffable food component.
A composition, the composition comprising:
- a puffable food element;
- and
- an edible emulsion that comprises one or more fluid components, the edible emulsion being a water-in-oil emulsion or an oil-in-water-in-oil emulsion, the puffable food element located in coating relation with the edible emulsion, and about 35 grams of the edible emulsion exhibiting less than about 2 grams of fluid component leakage during a 48 hour period when the edible emulsion is held at a temperature of about 72° F.
A composition, the composition comprising:
- a puffable food component;
- and
- a coating blend, the puffable food component located in coating relation with the coating blend, the coating blend comprising:
- fat or oil;
- and
- an aqueous component, the aqueous component present in the coating blend as droplets having a maximum diameter of about 30 micrometers, the coating blend effective for forming a fat continuous coating on a puffed form of the puffable food component upon application of energy to the composition that is sufficient to puff the puffable food component.
3 more elements
A composition, the composition comprising:
- a puffable food component;
- and
- a coating blend, the puffable food component located in coating relation with the coating blend, the coating blend comprising:
- fat or oil;
- water;
- a sweetener;
- and
- a flavor additive, the flavor additive isolated from the sweetener and from the puffable food component and the sweetener isolated from the flavor additive and from the puffable food component.
5 more elements
A puffable food composition, the puffable food composition comprising:
- a puffable food component;
- and
- a coating blend, the puffable food component located in coating relation with the coating blend, the coating blend comprising:
- fat or oil;
- water;
- a sweetener;
- and
- a flavor additive, the coating blend in coating relation with the puffable food component and the coating blend effective for forming a coating on puffed forms of the puffable food component, the coating exhibiting stability against degradation after storage at a temperature of at least about 70° F. during a storage period of at least about six months.
5 more elements
A method of making a coated puffed food product, the method comprising:
- forming an edible emulsion, the edible emulsion being a water-in-oil emulsion or an oil-in-water-in-oil emulsion and the edible emulsion comprising a sweetening agent;
- placing the edible emulsion and a puffable food component in coating relation with each other;
- and
- applying energy to the edible emulsion and to the puffable food component, the applied energy effective to transform the puffable food component into a puffed food component while transforming the edible emulsion into a coating on the puffed food component to form the coated puffed food product.
1 more element
A method of making a coated puffed food product, the method comprising:
- forming a coating blend, the coating blend comprising a sweetening agent;
- placing the coating blend and a puffable food component in coating relation with each other;
- and
- applying energy to the coating blend and to the puffable food component, the applied energy effective to transform the puffable food component into a puffed food component while transforming the edible emulsion into a fat continuous coating on the puffed food component to form the coated puffed food product, the fat continuous coating comprising water.
1 more element
A method of making a coated puffed food product, the method comprising:
- forming an edible emulsion that comprises one or more fluid components, the edible emulsion being a water-in-oil emulsion or an oil-in-water-in-oil emulsion, about 35 grams of the edible emulsion exhibiting less than about 2 grams of fluid component leakage during a 48 hour period when the edible emulsion is held at a temperature of about 72° F.;
- placing the edible emulsion and a puffable food element in coating relation with each other;
- and
- applying energy to the edible emulsion and to the puffable food element, the applied energy effective to transform the puffable food element into a puffed food element while transforming the edible emulsion into a coating on the puffed food element to form the coated puffed food product.
1 more element
A method of making a coated puffed food product, the method comprising:
- forming a coating blend, the coating blend comprising:
- fat;
- and
- droplets of an aqueous component, the droplets of the aqueous component having a maximum diameter of about 30 micrometers;
- placing the coating blend and a puffable food component in coating relation with each other;
- and
- applying energy to the coating blend and to the puffable food component, the applied energy effective to transform the puffable food component into a puffed food component while transforming the coating blend into a fat-continuous coating on the puffed food component to form the coated puffed food product.
4 more elements
A method of making a coated puffed food product, the method comprising:
- forming a coating blend, the coating blend comprising:
- a fat;
- water;
- a sweetener;
- and
- a flavor additive;
- placing the coating blend and a puffable food component in coating relation with each other, the flavor additive isolated from the sweetener and from the puffable food component and the sweetener isolated from the flavor additive and from the puffable food component;
- and
- applying energy to the coating blend and to the puffable food component, the applied energy effective to transform the puffable food component into a puffed food component while transforming the coating blend into a coating on the puffed food component to form the coated puffed food product.
6 more elements
A method of making a coated puffed food product, the method comprising:
- forming a coating blend, the coating blend comprising:
- fat;
- water;
- and
- a first potentially reactive additive;
- placing the coating blend and a puffable food component in coating relation with each other;
- and
- applying energy to the coating blend and to the puffable food component, the applied energy effective to transform the puffable food component into a puffed food component while transforming the coating blend into a coating on the puffed food component to form the coated puffed food product, the coating blend being stable against degradation during storage for a period of at least about six months at a temperature of at least about 70° F.
5 more elements
A composition, the composition comprising:
- a puffable food component;
- and
- a coating blend, the coating blend comprising:
- a sweetening agent;
- and
- water, the concentration of water in the coating blend ranging from about five weight percent to about 40 weight percent, based on the total weight of the coating blend;
- and
- wherein the puffable food component is located in coating relation with the coating blend, and the coating blend is effective for forming a fat continuous coating that comprises water on a puffed form of the puffable food component upon application of energy to the composition that is sufficient to puff the puffable food component.
5 more elements
A method of making a coated puffed food product, the method comprising:
- forming a coating blend, the coating blend comprising
- a sweetening agent;
- and
- water, the concentration of water in the coating blend ranging from about five weight percent to about 40 weight percent, based on the total weight of the coating blend;
- placing the coating blend and a puffable food component in coating relation with each other;
- and
- applying energy to the coating blend and to the puffable food component, the applied energy effective to transform the puffable food component into a puffed food component while transforming the [[edible emulsion]] coating blend into a fat continuous coating that comprises water on the puffed food component to form the coated puffed food product.
4 more elements
Dependencies are inferred from the claim text.