US2973268A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of making potato chips
Assignee: Unilever Bestfoods North America
•
Filing: 1958-08-22
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Granted: 1961-02-28
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Expires: 1978-08-22
Abstract
No abstract record available.
Inventors
- 👤 Chester M Gooding
- 👤 Melnick Daniel
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 20:01
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/18
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
41 words
A PROCESS WHICH COMPRISES FRYING POTATO SLICES CONTINUOUSLY IN A DEODORIZED HYDROGENATED VEGETABLE SEED OIL HAVING AN IODINE VALUE OF FROM 75 TO 94, A MELTING POINT OF FROM 80* TO 95*F., AND A SETTING POINT OF FROM 55* TO 65*F.
Claim 2
Dependent Claim
41 words
A PROCESS WHICH COMPRISES FRYING POTATO SLICES CONTINUOUSLY IN A DEODORIZED HYDROGENATED VEGETABLE SEED OIL HAVING AN IODINE VALUE OF FROM 75 TO 94, A MELTING POINT OF FROM 80* TO 95*F., AND A SETTING POINT OF FROM 55* TO 65*F.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1964-02-28 | 1964-08-29 | 1965-02-28 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1968-02-28 | 1968-08-29 | 1969-02-28 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1972-02-28 | 1972-08-29 | 1973-02-28 | $7700.00 | Window Closed / Lapsed |