US3892871A
Expired / Lapsed
US
⏱️ 0.0 years remaining
High fructose corn syrup jellies and method for manufacture thereof
Assignee: Individual
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Filing: 1974-02-19
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Granted: 1975-07-01
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Expires: 1994-02-19
Abstract
Abstract Edible flavored jellies, such as fruit jellies, are made from corn syrup which includes at least 15% of high fructose content corn syrup, flavor, preferably natural fruit flavor, gelling agent, preferably pectin or modified pectin, and acidifying agent, e.g., citric, phosphoric, malic, tartaric or other suitable acid or mixture of such acids. The jellies made may have sugar solids and flavor contents lower than ordinary jellies, with no loss of product quality. The finished product is stable, resistant to syneresis, even at low pH''s and is of improved appearance (glossier), spreadability and ''''mouth feel''''. It may be made more efficiently and at lower cost, compared to ordinary jelly making processes, by utilizing a short cook in an open kettle.
Inventors
- 👤 Ned Cooper
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 15:09
CPC Classifications
A; A23; A23L; A23L21/00; A23L21/10; A23L21/15; A23L29/00; A23L29/20
Claims Analysis
Total Claims: 16
Claim 1
Independent Claim
55 words
AN EDIBLE FLAVOURED JELLY COMPRISING 55 TO 67% OF CORN SYRUP SOLIDS, OF WHICH AT LEAST 15% IS FROM HIGH FRUCTOSE CORN SYRUP, A FLAVOURING MATERIAL, 0.2 TO 5% OF A GELLING AGENT, AN ACIDIFYING AGENT IN SUFFICIENT QUANTITY TO MAKE THE PH OF THE JELLY IN THE RANGE OF 1.5 TO 3.5, AND WATER.
Claim 2
Dependent Claim
55 words
AN EDIBLE FLAVOURED JELLY COMPRISING 55 TO 67% OF CORN SYRUP SOLIDS, OF WHICH AT LEAST 15% IS FROM HIGH FRUCTOSE CORN SYRUP, A FLAVOURING MATERIAL, 0.2 TO 5% OF A GELLING AGENT, AN ACIDIFYING AGENT IN SUFFICIENT QUANTITY TO MAKE THE PH OF THE JELLY IN THE RANGE OF 1.5 TO 3.5, AND WATER.
Claim 3
Dependent Claim
58 words
A jelly according to claim 1 wherein the flavoring material is selected from the group consisting of fruit and vegetable juices, natural flavors and artificial flavors, the gelling agent is selected from the group consisting of hydrophilic polysaccharidic gelling agents and gelatin and the acidifying agent is selected from the group consisting of phosphoric acid and organic acids.
Claim 4
Dependent Claim
26 words
A jelly according to claim 2 wherein the gelling agent is pectin or a modified pectin and the acidifying agent is phosphoric, citric or malic acid.
Claim 5
Dependent Claim
19 words
A jelly according to claim 1 wherein the gelling agent is pectin and the acidifying agent is critic acid.
Claim 6
Dependent Claim
53 words
A jelly according to claim 1, consisting essentially of 55 to 63% of corn syrup solids, 0.0001 to 10% of flavoring material, 0.2 to 5% of gelling agent and 0.1 to 2% of acidifying agent, with such proportions given being proportions of the final product constituted by anhydrous forms of the materials described.
Claim 7
Dependent Claim
123 words
A jelly according to claim 5 wherein the corn syrup solids content is at least 80% of the total sugar content present in the jelly and 20 to 90% of the corn syrup solids is from high fructose corn syrup, and which jelly contains 58 to 61% of corn syrup solids, 0.1 to 5% of flavoring material, 0.3 to 1.5% of gelling agent and 0.2 to 1% of acidifying agent, on the same basis as in claim 5, with the flavoring material being a natural flavor or juice, the gelling agent being pectin and the acidifying agent being citric acid, malic acid or phosphoric acid or a mixture of two or more thereof which makes the pH of the jelly 1.5 to 3.
Claim 8
Dependent Claim
143 words
A jelly according to claim 1 wherein the corn syrup solids are of a corn syrup containing, on a solids basis, 20 to 90% of high fructose corn syrup, in which high fructose corn syrup at least 25% of the sugar content is fructose, at least 80% of the total sugar content present in the jelly is of corn syrup solids, and which jelly contains 58 to 61% of corn syrup solids, 0.1 to 5% of flavoring material, 0.3 to 1.5% of gelling agent and 0.2 to 1% of acidifying agent, on the same basis as in claim 5, with the flavoring material being a natural flavor or juice, the gelling agent being pectin and the acidifying agent being citric acid, malic acid or phosphoric acid or mixture of two or more thereof which makes the pH of the jelly 1.5 to 3.
Claim 9
Dependent Claim
17 words
A jelly according to claim 6 wherein the corn syrup solids contain at least 25% of fructose.
Claim 10
Dependent Claim
17 words
A jelly according to claim 8 wherein substantially all of the sugar content is from corn syrup.
Claim 11
Dependent Claim
111 words
A jelly according to claim 7 wherein the corn syrup solids are those of a mixture of about 40 to 60 parts of high fructose corn syrup solids containing about 40 to 60% of dextrose, about 30 to 50% of fructose and about 5 to 15% of other saccharides and about 40 to 60 parts of corn syrup solids containing about 30 to 50% of dextrose, about 20 to 40% of maltose, about 10 to 20% of trisaccharides and about 10 to 35% of other saccharides, the pH is in the range of 1.8 to 2.2, the viscosity is about 60* Brix and which contains 0.01 to 0.2% of a preservative.
Claim 12
Independent Claim
93 words
A method of manufacturing an edible flavored jelly comprising corn syrup solids, of which at least 15% thereof are from high fructose corn syrup, flavoring material, gelling agent, acidifying agent and water which comprises heating A mixture of such materials for from 15 seconds to 5 minutes, with the final corn syrup solids content, plus other sugar content, if other sugar is present, being 55 to 67%, said heating being effected at about atmospheric pressure and at a temperature within 30*F. boiling, pouring the liquid jelly into containers and cooling and setting it.
Claim 13
Independent Claim
93 words
A method of manufacturing an edible flavored jelly comprising corn syrup solids, of which at least 15% thereof are from high fructose corn syrup, flavoring material, gelling agent, acidifying agent and water which comprises heating A mixture of such materials for from 15 seconds to 5 minutes, with the final corn syrup solids content, plus other sugar content, if other sugar is present, being 55 to 67%, said heating being effected at about atmospheric pressure and at a temperature within 30*F. boiling, pouring the liquid jelly into containers and cooling and setting it.
Claim 14
Dependent Claim
98 words
A method according to claim 11 wherein the jelly consists essentially of 55 to 63% of corn syrup solids, of which 20 to 90% thereof are of high fructose corn syrup, 0.0001 to 10% of flavoring material, 0.2 to 5% of gelling agent, 0.1 to 2% of acidifying agent and water, such proportions given being proportions of the final product constituted by anhydrous forms of the materials described, the pH of the jelly is in the range of 1.5 to 3.5 and the heating is for 30 seconds to 2 minutes and is to about the boiling point.
Claim 15
Dependent Claim
109 words
A method according to claim 12 wherein the corn syrup solids content is at least 80% of the total sugar content present in the jelly and the jelly contains 58 to 61% of corn syrup solids, 0.1 to 5% of flavoring material, 0.3 to 1.5% of gelling agent and 0.2 to 1% of acidifying agent, on the same basis as in claim 12, and with the flavoring material being a natural flavor or juice, the gelling agent being pectin and the acidifying agent being citric acid, malic acid or phosphoric acid or a mixture of two or more thereof adjusting the pH of the jelly to 1.5 to 3.
Claim 16
Dependent Claim
40 words
A method according to claim 13 wherein the corn syrup solids contain at least 25% of fructose, substantially all of the sugar content of the jelly is from corn syrup solids and the jelly pH is from 1.8 to 2.2.
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) | 1978-06-30 | 1978-12-30 | 1979-07-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-06-30 | 1982-12-30 | 1983-07-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-06-30 | 1986-12-30 | 1987-07-01 | $7700.00 | Window Closed / Lapsed |