CA2268533C - Candy-toy - Google Patents
Candy-toy Download PDFInfo
- Publication number
- CA2268533C CA2268533C CA002268533A CA2268533A CA2268533C CA 2268533 C CA2268533 C CA 2268533C CA 002268533 A CA002268533 A CA 002268533A CA 2268533 A CA2268533 A CA 2268533A CA 2268533 C CA2268533 C CA 2268533C
- Authority
- CA
- Canada
- Prior art keywords
- layers
- layer
- sweet
- foam
- toy
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Toys (AREA)
Abstract
Disclosed is a candy-toy comprising a plurality of substantially parallel ca st disks or disk-like elements of a fruit gum and/or a marshmallow-type mass, reciprocally maintained in their wrapped position by a (transparent) wrap. The candy-toy (1, 11) presents at least four layers: A, B; D, E. Each set of two layers, AB and DE, is cast in one single piece during the manufacturing process and presents at least one outer marshmallow-type layer A and a second marshmallow-type layer E, each being associated with another B, D layer, including a fruit gum layer, a two-layer disk or a two-layer disk-like eleme nt (3, 4).
Description
Sweet-toy DESCRIPTION
The invention relates to a sweet-toy comprising a plurality of slices or disc-shaped parts made of fruit gum and/or foam mass which substantially arranged in parallel adjacent to each other and whichare kept in position pressed against one another by means of a cover in particular a transparent packaging in their final packaging for sales purposes.
The Applicant's European patent 0 349 841 discloses a sweet-toy with the features of the generic term of claim 1. This known sweet-toy consists of individual, separate lay-ers, the uppermost and the lowermost layers consist of a foamed sugar member having a rounded shape and intermediate layers consist of fruit gum layers and the like.
As further prior art sweets of a mixture of different swat masses are known, of which one is a fruit gum and the other a foamed sugar mass. For example ornaments or deco-rations made of foamed sugar are applied to flat fruit gum poured sweets; in contrast there are large surrace foamed sugar mass sweets to which fruit gum is applied. In the case of this prior art the foamed sugar mass is either poured onto the fruit gum mass or vice versa.
The invention is based on the object of simplifying a sweet-toy with the features of claim 1, which is comparatively difficult to produce, without losing the pleasant optical impression. This object is solved by the characterizing features of claim l, advantageous further developments of the invention are resulting from the subclaims.
The core of the invention is regarded as being the fact to offer a sweet-toy, which con-sists at least of four in particular, however, of five layers whereas in each case two layers are joined to one another inseparably by the production-pouring-process. The individual parts similar to slices or the like produced thus are then placed adjacent to each other in a way that intermediate layers or parts are surrounded by two outer foam layers. Placed thus the two or three individual parts are wrapped and in this way fixed to one another by the packaging as is already known. The invention is based on the finding that in the case of the known sweet-toy of the prior art part of the production costs oc-cur, because lots of individual parts have to be put together and have to be wrapped in this position. By means of the invention the number of individual parts is lowered con-siderably and assembly of the individual parts is simpler, quicker and more cost effec-tive.
In particular the sweet-toy is to be formed such that the intermediate layers surrounded by the outer layers of foamed sugar are made alternately of fruit gum and foam layers.
Thereby a sweet-toy having especially extensive variants is created that encourages children to fill the sweet again and again and thus vary the sequence of the sweet virtu-ally imitating a hamburger or a filled roll. Despite the simplified production this can be done by simply turning over the double layers.
Further subclaims concern advantageous and optically appealing embodiments of the sweet-toy.
Claims 14 and 15 relate to a production process of such a sweet-toy, which in contrast to conventional process costs can be carried out at a reasonable price.
The invention will be described in further detail by way of the examples shown in the drawings, in which:
Fig. 1 shows a sweet-toy with five layers in a pulled apart position (partial fig. a) and in wrapped position (partial fig. b);
DR. HAFNER 8~ STIPPL
Fig. 2 shows a sweet-toy with five layers where two intermediate layers are poured together;
Fig. 3 shows a sweet-toy with six layers;
Fig. 4 shows a double layer part of a sweet-toy, where foam mass is poured onto a fish-shaped bottom part;
Fig. 5 shows a double layer part of a sweet-toy) where a disc-shaped foam mass is poured onto a rod-shaped base member;
Fig. 6 shows a considerably simplified illustration of the principle of the sweet-toy's production process according to the present invention or parts thereof.
The sweet-toy 1 illustrated in Fig. l consists of five layers (A - E), the layers A, B and the layers D, E are components of double layer parts (3, 4; 13, 14), the layer C is a sin-gle disc of foamed sugar. The diameter of the foamed sugar layers A, C and E
project in radial direction over the diameters of the fruit gum layers B and D. With respect to the center line of the single layer slice 2 the double layer parts 3 and 4 are situated symmet-rically opposite each other.
Fig. 2 also shows a sweet-toy 11 having five layers, however, here the middle part 12 and part 13 consist of double layers, whereas bottom part 14' only consists of one layer.
In its essential parts the embodiment illustrated in Fig. 3 is similar to that in Fig. 2 and also has the same reference numbers, however, the radius of the different layers is dif ferent to the radius of those in Fig. 2.
AMENDED SHEET
Fig. 4 shows a round foamed sugar layer 31 which is poured onto a fish shaped fruit gum layer 30. Therefore the foamed sugar layer 31 freely projects over the upper and lower edge of the fruit gum layer 30. However, the head and tail end of the fish element shaped of the fruit gum layer 30 project over the periphery of the foamed sugar layer 31.
This pouring process is interesting insofar, as pouring of double layer parts is achieved in a pouring process immediately following one another, whereas a dome-shaped cap of foamed sugar having a bigger radius than the cross-section of the previously poured forms is poured onto the not yet cooled fruit gum mass. Therefore the spherical cap of foamed sugar projects over the stamped mold and lies - as is shown clearly in Fig. 6 -with its bottom sides 21 on the surface areas 20 of the base's cornflour layer adjacent to the mold 15 stamped in cornflour and hardens there.
1'he structure of the sweet tool illustrated in Fig. 5 essentially complies with that of Fig. 4, however, shape and dimension of the fruit gum layer 30 in Fig. 4 vary.
The cover embodied as transparent packaging 40 is only shown in Fig. 1 b. In order to keep the individual parts/layers of the sweet-toy in shape it is also employed in the case of the embodiments shown in figures 2 to 5.
Fig. 6 shows a considerably simplified illustration of the principle of the production, for example of the double layer middle part 12 of the sweet-toy in Fig. 2. Here, the sweet mass, for example fruit gum mass, is poured into a prepared pouring mold 15, which in the case of a sweet mass in the form of fruit gum can consist of compressed cornflour.
Thus a sweet mass layer or, for example, fruit gum layer 30 is formed. In the following a second layer, in particular consisting of foam mass, is poured onto the freshly poured, in particular not yet cooled sweet mass of the first layer. Thus a second layer, for ex-ample foam layer 31, joined to the first layer, for example fruit gum layer 30, is formed.
After cooling down of the joined parts the double layer member is powdered and assembled into a sweet-toy having at least four layers by means of further double layer form members. After that the two double layer form members can be fixed by means of a transparent packaging 40 (see Fig. 1 b). Foam layer 3 I can be poured in the most dif ferent forms, for example shaped as a disc or a dome-shaped cap, and in the most differ-ent colors and/or tastes.
The invention relates to a sweet-toy comprising a plurality of slices or disc-shaped parts made of fruit gum and/or foam mass which substantially arranged in parallel adjacent to each other and whichare kept in position pressed against one another by means of a cover in particular a transparent packaging in their final packaging for sales purposes.
The Applicant's European patent 0 349 841 discloses a sweet-toy with the features of the generic term of claim 1. This known sweet-toy consists of individual, separate lay-ers, the uppermost and the lowermost layers consist of a foamed sugar member having a rounded shape and intermediate layers consist of fruit gum layers and the like.
As further prior art sweets of a mixture of different swat masses are known, of which one is a fruit gum and the other a foamed sugar mass. For example ornaments or deco-rations made of foamed sugar are applied to flat fruit gum poured sweets; in contrast there are large surrace foamed sugar mass sweets to which fruit gum is applied. In the case of this prior art the foamed sugar mass is either poured onto the fruit gum mass or vice versa.
The invention is based on the object of simplifying a sweet-toy with the features of claim 1, which is comparatively difficult to produce, without losing the pleasant optical impression. This object is solved by the characterizing features of claim l, advantageous further developments of the invention are resulting from the subclaims.
The core of the invention is regarded as being the fact to offer a sweet-toy, which con-sists at least of four in particular, however, of five layers whereas in each case two layers are joined to one another inseparably by the production-pouring-process. The individual parts similar to slices or the like produced thus are then placed adjacent to each other in a way that intermediate layers or parts are surrounded by two outer foam layers. Placed thus the two or three individual parts are wrapped and in this way fixed to one another by the packaging as is already known. The invention is based on the finding that in the case of the known sweet-toy of the prior art part of the production costs oc-cur, because lots of individual parts have to be put together and have to be wrapped in this position. By means of the invention the number of individual parts is lowered con-siderably and assembly of the individual parts is simpler, quicker and more cost effec-tive.
In particular the sweet-toy is to be formed such that the intermediate layers surrounded by the outer layers of foamed sugar are made alternately of fruit gum and foam layers.
Thereby a sweet-toy having especially extensive variants is created that encourages children to fill the sweet again and again and thus vary the sequence of the sweet virtu-ally imitating a hamburger or a filled roll. Despite the simplified production this can be done by simply turning over the double layers.
Further subclaims concern advantageous and optically appealing embodiments of the sweet-toy.
Claims 14 and 15 relate to a production process of such a sweet-toy, which in contrast to conventional process costs can be carried out at a reasonable price.
The invention will be described in further detail by way of the examples shown in the drawings, in which:
Fig. 1 shows a sweet-toy with five layers in a pulled apart position (partial fig. a) and in wrapped position (partial fig. b);
DR. HAFNER 8~ STIPPL
Fig. 2 shows a sweet-toy with five layers where two intermediate layers are poured together;
Fig. 3 shows a sweet-toy with six layers;
Fig. 4 shows a double layer part of a sweet-toy, where foam mass is poured onto a fish-shaped bottom part;
Fig. 5 shows a double layer part of a sweet-toy) where a disc-shaped foam mass is poured onto a rod-shaped base member;
Fig. 6 shows a considerably simplified illustration of the principle of the sweet-toy's production process according to the present invention or parts thereof.
The sweet-toy 1 illustrated in Fig. l consists of five layers (A - E), the layers A, B and the layers D, E are components of double layer parts (3, 4; 13, 14), the layer C is a sin-gle disc of foamed sugar. The diameter of the foamed sugar layers A, C and E
project in radial direction over the diameters of the fruit gum layers B and D. With respect to the center line of the single layer slice 2 the double layer parts 3 and 4 are situated symmet-rically opposite each other.
Fig. 2 also shows a sweet-toy 11 having five layers, however, here the middle part 12 and part 13 consist of double layers, whereas bottom part 14' only consists of one layer.
In its essential parts the embodiment illustrated in Fig. 3 is similar to that in Fig. 2 and also has the same reference numbers, however, the radius of the different layers is dif ferent to the radius of those in Fig. 2.
AMENDED SHEET
Fig. 4 shows a round foamed sugar layer 31 which is poured onto a fish shaped fruit gum layer 30. Therefore the foamed sugar layer 31 freely projects over the upper and lower edge of the fruit gum layer 30. However, the head and tail end of the fish element shaped of the fruit gum layer 30 project over the periphery of the foamed sugar layer 31.
This pouring process is interesting insofar, as pouring of double layer parts is achieved in a pouring process immediately following one another, whereas a dome-shaped cap of foamed sugar having a bigger radius than the cross-section of the previously poured forms is poured onto the not yet cooled fruit gum mass. Therefore the spherical cap of foamed sugar projects over the stamped mold and lies - as is shown clearly in Fig. 6 -with its bottom sides 21 on the surface areas 20 of the base's cornflour layer adjacent to the mold 15 stamped in cornflour and hardens there.
1'he structure of the sweet tool illustrated in Fig. 5 essentially complies with that of Fig. 4, however, shape and dimension of the fruit gum layer 30 in Fig. 4 vary.
The cover embodied as transparent packaging 40 is only shown in Fig. 1 b. In order to keep the individual parts/layers of the sweet-toy in shape it is also employed in the case of the embodiments shown in figures 2 to 5.
Fig. 6 shows a considerably simplified illustration of the principle of the production, for example of the double layer middle part 12 of the sweet-toy in Fig. 2. Here, the sweet mass, for example fruit gum mass, is poured into a prepared pouring mold 15, which in the case of a sweet mass in the form of fruit gum can consist of compressed cornflour.
Thus a sweet mass layer or, for example, fruit gum layer 30 is formed. In the following a second layer, in particular consisting of foam mass, is poured onto the freshly poured, in particular not yet cooled sweet mass of the first layer. Thus a second layer, for ex-ample foam layer 31, joined to the first layer, for example fruit gum layer 30, is formed.
After cooling down of the joined parts the double layer member is powdered and assembled into a sweet-toy having at least four layers by means of further double layer form members. After that the two double layer form members can be fixed by means of a transparent packaging 40 (see Fig. 1 b). Foam layer 3 I can be poured in the most dif ferent forms, for example shaped as a disc or a dome-shaped cap, and in the most differ-ent colors and/or tastes.
Claims (15)
1. Sweet-toy comprising a plurality of poured slices or disc-shaped parts made of foam mass and fruit gum, which substantially are arranged in parallel adjacent to each other and which are kept in position pressed against one another by means of a cover in the form of a transparent packaging in their final packaging for sales purposes, whereas the sweet-toy (1, 11) comprises at least four layers (A, B, D, E) altogether, characterized in that two layers (AB) and (DE) each are joined to each other inseparably by a production-pouring-process forming at least one outer foam layer A and a second foam layer E, each having a further fruit gum layer (B, D) this forming a double layer slice or a double layer disc-shaped part (3, 4).
2. Sweet-toy according to claim 1, characterized in that it consists of five layers (A-E) and three individual parts (2, 3, 4) or slices.
3. Sweet-toy according to claim 1 or 2, characterized in that both of the two outer layers (A, E) are made of foam layers and the intermediate layers (B, C, D) consist of fruit gum and foam layers, which are arranged alternately.
4. Sweet-toy according to claim 1, characterized in that it comprises six layers, which are formed by three double layer slices (12, 13, 14) each of them consisting of foam and/or fruit gum.
5. Sweet-toy accoring to claim 1, characterized in that intermediate layers exclusively consist of fruit gum.
6. Sweet-toy according to claim 1, characterized in that intermediate layers exclusively consist of foam.
7. Sweet-toy according to any one of the preceding claims 1-6, characterized in that both of the outer layers (A, E) are identically colored and all intermediate layers have different colors which differ from the colors of the outer layers.
8. Sweet-toy according to any one of the preceding claims 1-7, characterized in that the outer layers (A, E) have the same taste and the tastes of the intermediate layers are different to them and differ from the taste of the outer layers.
9. Sweet-toy according to any one of the preceding claims 1-6 or 7, characterized in that all layers (A-E) have different colors.
10. Sweet-toy according to any one of the preceding claims 1-9, characterized in that both of the poured together layers (AB, DE) of the double layer slices (3, 4, 13, 14) or parts are of different shape/diameter, color and taste.
11. Sweet-toy according to any one of the preceding claims 1-10, characterized in that disc-shaped fruit gum layers (30) have a smaller diameter than the disc-shaped foam layers (31) joined with them by pouring.
12. Sweet-toy according to any one of the preceding claims 1-10, characterized in that at least one rod or sausage shaped fruit gum layer (30) is provided, which is poured together with a foam layer (31 ) such that the sausage or rod ends project over the diameter of the substantially circular-shaped or oval foam layer (31).
13. Sweet-toy according to any one of the preceding claims 1-12, characterized in that a fruit gum layer (30) shaped like a fish is poured together with a foam layer (31) having a round or oval cross-section.
14. Process for producing a sweet-toy characterized by the following steps:
a) stamping the pouring molds for a first layer of a fruit gum mass into a layer of compressed cornflour, b) pouring fruit gum mass into the prepared pouring molds, c) pouring a second layer of foam mass onto the freshly poured, not yet cooled fruit gum mass of the first layer, d) powdering of the double-layer-members produced according to the steps a) - c) after their joint cooling, e) assembling of a plurality of double-layer-shaped members into a sweet-toy having at least four layers in such a way that each time at least two double layer-shaped-members are fixed to one another by means of a transparent packaging with the foam layer facing outward.
a) stamping the pouring molds for a first layer of a fruit gum mass into a layer of compressed cornflour, b) pouring fruit gum mass into the prepared pouring molds, c) pouring a second layer of foam mass onto the freshly poured, not yet cooled fruit gum mass of the first layer, d) powdering of the double-layer-members produced according to the steps a) - c) after their joint cooling, e) assembling of a plurality of double-layer-shaped members into a sweet-toy having at least four layers in such a way that each time at least two double layer-shaped-members are fixed to one another by means of a transparent packaging with the foam layer facing outward.
15. Process according to claim 14, characterized in that disc or dome-shaped foam members are poured onto shaped fruit gum members of different color, shape and taste and after having cooled down are assembled into a two-part member having four layers or - by adding an additional single-layer disc - into a three-part member having five layers, such that the layers of different shape, dimension, color and/or taste alternate or lie opposite each other in a definite sequence.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19643088.7 | 1996-10-18 | ||
| DE19643088A DE19643088C1 (en) | 1996-10-18 | 1996-10-18 | Sweet toy which consists of a mixture of different sweet materials |
| PCT/DE1997/002400 WO1998017122A1 (en) | 1996-10-18 | 1997-10-17 | Candy-toy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2268533A1 CA2268533A1 (en) | 1998-04-30 |
| CA2268533C true CA2268533C (en) | 2001-07-31 |
Family
ID=7809150
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002268533A Expired - Fee Related CA2268533C (en) | 1996-10-18 | 1997-10-17 | Candy-toy |
Country Status (28)
| Country | Link |
|---|---|
| EP (1) | EP0936872B2 (en) |
| JP (1) | JP3375138B2 (en) |
| KR (1) | KR100338677B1 (en) |
| CN (1) | CN1083242C (en) |
| AR (1) | AR013616A1 (en) |
| AT (1) | ATE198532T1 (en) |
| AU (1) | AU732480B2 (en) |
| BR (1) | BR9711915B1 (en) |
| CA (1) | CA2268533C (en) |
| CR (1) | CR5638A (en) |
| DE (3) | DE29618809U1 (en) |
| DK (1) | DK0936872T4 (en) |
| EA (1) | EA000782B1 (en) |
| ES (1) | ES2154060T5 (en) |
| GR (1) | GR3035580T3 (en) |
| HK (1) | HK1021117A1 (en) |
| HN (1) | HN1997000138A (en) |
| HR (1) | HRP970556B1 (en) |
| ID (1) | ID18607A (en) |
| IN (1) | IN186462B (en) |
| MY (1) | MY116992A (en) |
| PE (1) | PE599A1 (en) |
| PL (1) | PL185995B1 (en) |
| TR (1) | TR199900839T2 (en) |
| TW (1) | TW355666B (en) |
| UY (1) | UY24749A1 (en) |
| WO (1) | WO1998017122A1 (en) |
| ZA (1) | ZA979345B (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19743398A1 (en) * | 1997-10-01 | 1999-04-08 | Jung Sung Pil | Edible gyro spinning toy |
| FR2790366A1 (en) * | 1999-03-04 | 2000-09-08 | Didier Marechal | Process for producing a confectionery product comprising two pieces made from fruit paste sandwiched together e.g. with hazelnut paste filling |
| US20060034976A1 (en) * | 2004-08-12 | 2006-02-16 | Cotten Gerald B | Dual textured swirled confections |
| EP1808079A1 (en) * | 2005-12-14 | 2007-07-18 | Mederer GmbH | Paintable confectionery pieces |
| KR100919653B1 (en) * | 2007-10-17 | 2009-09-30 | 롯데제과주식회사 | Coating gum and manufacturing method thereof |
| RU168400U1 (en) * | 2016-10-26 | 2017-02-01 | Денис Сергеевич Харлашкин | CANDY TOY |
| RU168401U1 (en) * | 2016-10-26 | 2017-02-01 | Денис Сергеевич Харлашкин | CANDY TOY |
| RU169257U1 (en) * | 2016-10-26 | 2017-03-13 | Денис Сергеевич Харлашкин | CANDY TOY |
| RU168382U1 (en) * | 2016-10-26 | 2017-02-01 | Денис Сергеевич Харлашкин | CANDY TOY |
| RU169258U1 (en) * | 2016-10-26 | 2017-03-13 | Денис Сергеевич Харлашкин | CANDY TOY |
| RU169260U1 (en) * | 2016-10-26 | 2017-03-13 | Денис Сергеевич Харлашкин | CANDY TOY |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4068007A (en) * | 1974-11-18 | 1978-01-10 | Forkner John H | Food product containing expanded cellular material and method of manufacture |
| SU1107820A2 (en) * | 1983-03-11 | 1984-08-15 | Ордена Трудового Красного Знамени Кондитерская Фабрика "Пяргале" | Apparatus for maturing sweets cast into starch molds |
| SU1588355A1 (en) * | 1987-07-10 | 1990-08-30 | Всесоюзный научно-исследовательский институт кондитерской промышленности | Method of producing two-layer sweets |
| US4911937A (en) * | 1988-06-24 | 1990-03-27 | Warner-Lambert Company | Chewable, peelable, layered soft nougat candies |
| DE8808355U1 (en) * | 1988-06-30 | 1990-07-26 | Mederer GmbH, 8510 Fürth | Candy toys |
| DE4004688A1 (en) * | 1990-02-15 | 1991-08-22 | Mederer Gmbh | Prodn. of sweets or candies, esp. fruit gums - by casting sweetmeat mixt. into two half-shapes of thin, shape-stable film, and joining the two halves |
| RU1777770C (en) * | 1990-10-26 | 1992-11-30 | Московский технологический институт пищевой промышленности | Method for production of kneaded sweets |
-
1996
- 1996-10-18 DE DE29618809U patent/DE29618809U1/en not_active Expired - Lifetime
- 1996-10-18 DE DE19643088A patent/DE19643088C1/en not_active Expired - Fee Related
-
1997
- 1997-10-17 AR ARP970104821A patent/AR013616A1/en unknown
- 1997-10-17 AT AT97947007T patent/ATE198532T1/en active
- 1997-10-17 AU AU52215/98A patent/AU732480B2/en not_active Ceased
- 1997-10-17 MY MYPI97004901A patent/MY116992A/en unknown
- 1997-10-17 JP JP51881398A patent/JP3375138B2/en not_active Expired - Fee Related
- 1997-10-17 UY UY24749A patent/UY24749A1/en not_active IP Right Cessation
- 1997-10-17 CN CN97198936A patent/CN1083242C/en not_active Expired - Lifetime
- 1997-10-17 KR KR1019997003318A patent/KR100338677B1/en not_active IP Right Cessation
- 1997-10-17 WO PCT/DE1997/002400 patent/WO1998017122A1/en active IP Right Grant
- 1997-10-17 EP EP97947007A patent/EP0936872B2/en not_active Expired - Lifetime
- 1997-10-17 ES ES97947007T patent/ES2154060T5/en not_active Expired - Lifetime
- 1997-10-17 PL PL97332732A patent/PL185995B1/en unknown
- 1997-10-17 PE PE1997000920A patent/PE599A1/en not_active Application Discontinuation
- 1997-10-17 HR HR19643088.7A patent/HRP970556B1/en not_active IP Right Cessation
- 1997-10-17 ZA ZA979345A patent/ZA979345B/en unknown
- 1997-10-17 HN HN1997000138A patent/HN1997000138A/en unknown
- 1997-10-17 DE DE59702909T patent/DE59702909D1/en not_active Expired - Lifetime
- 1997-10-17 DK DK97947007T patent/DK0936872T4/en active
- 1997-10-17 BR BRPI9711915-6A patent/BR9711915B1/en not_active IP Right Cessation
- 1997-10-17 EA EA199900389A patent/EA000782B1/en not_active IP Right Cessation
- 1997-10-17 CA CA002268533A patent/CA2268533C/en not_active Expired - Fee Related
- 1997-10-17 TR TR1999/00839T patent/TR199900839T2/en unknown
- 1997-10-20 IN IN2357MA1997 patent/IN186462B/en unknown
- 1997-10-20 CR CR5638A patent/CR5638A/en unknown
- 1997-10-20 ID IDP973472A patent/ID18607A/en unknown
- 1997-12-03 TW TW086115347A patent/TW355666B/en not_active IP Right Cessation
-
2000
- 2000-01-11 HK HK00100165A patent/HK1021117A1/en not_active IP Right Cessation
-
2001
- 2001-03-14 GR GR20010400427T patent/GR3035580T3/en unknown
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| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |
Effective date: 20151019 |