Process of preparing gasified candy
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Sep 15, 1981
Grant Date -
N/A
app pub date -
Mar 12, 1980
filing date -
Mar 12, 1980
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Gasified candy which produces a more pronounced popping sensation is prepared by maintaining a sugar melt at a temperature of below about 280.degree. F. during gasification. This product contains observable gas bubbles with a majority of the large bubbles having a diameter greater than about 225.mu. which is substantially larger than those in the gasified candy produced heretofore.
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Family
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Cited Art Landscape
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