US 11,779,030 B2
Caramel, confection comprising the caramel and method of making the confection
Tiago Rodrigues, McLean, VA (US); Justin Comes, Huairou (CN); Alexander Noah Suter, McLean, VA (US); Lydia Eugenia Gutierrez Mantilla, McLean, VA (US); Frank Firestone, McLean, VA (US); Lauren Popescu, McLean, VA (US); Hetvi Damodhar, McLean, VA (US); Karl Ritter, McLean, VA (US); Robert Nagle, McLean, VA (US); Keith Dixon, McLean, VA (US); Paul Capar, McLean, VA (US); and Paul Reeder, Columbus, OH (US)
Assigned to Mars, Incorporated, McLean, VA (US)
Filed by Mars, Incorporated, McLean, VA (US)
Filed on Oct. 4, 2021, as Appl. No. 17/493,650.
Application 17/493,650 is a division of application No. 14/150,242, filed on Jan. 8, 2014, granted, now 11,134,702.
Claims priority of provisional application 61/750,374, filed on Jan. 9, 2013.
Prior Publication US 2022/0095644 A1, Mar. 31, 2022
Int. Cl. A23G 3/40 (2006.01); A23G 3/54 (2006.01); A23G 3/42 (2006.01); A23G 3/32 (2006.01)
CPC A23G 3/40 (2013.01) [A23G 3/32 (2013.01); A23G 3/42 (2013.01); A23G 3/54 (2013.01)] 19 Claims
OG exemplary drawing
 
1. A method of making a confection comprising caramel, a crisp component, and a coating, said method comprising:
depositing a caramel onto a first portion of a coating, wherein the caramel comprises a solid plant fat, an amount of water less than 10 wt. %, and one or more polyols in an amount of from 3 wt. % to 8 wt. % of the caramel, the solid plant fat having a solids content of from 8% to 15% at 35° C., the caramel having an extrusion force of from 3500-8000 gm at 35° C.;
placing a crisp component onto the deposited caramel; and
depositing a second portion of a coating onto the crisp component.