Patent Leaderboard
USPTO Patent Rankings Data through Dec 31, 2025
Home › Method for reducing color migration in multi-layered, caramel colored, gel-based dessert products and the products so produced

Method for reducing color migration in multi-layered, caramel colored, gel-based dessert products and the products so produced

US Patent 6645540 · Granted Nov 11, 2003

Estimated economic value: $70,531,000 ⓘ

Assignee

Inventors

View full patent text on Google Patents →

More Patents by These Inventors

Food dispensing apparatus2013
Method for reducing color migration in multi-layered and colored gel-based desse2004
Method for reducing color migration in multi-layered and colored gel-based desse2004
Method for reducing color migration in multi-layered and colored gel-based desse2004
Method for reducing color migration in multi-layered and colored gel-based desse2004
Multi-layer food products2004
Multi-layer food products2004
Multi-layer food products2004
Multi-layer food products2004
Cocoa powder for use in multi-layered gel-based dessert products and method for 2002
Cocoa powder for use in multi-layered gel-based dessert products and method for 2002
Cocoa powder for use in multi-layered gel-based dessert products and method for 2002