Appeal No. 2005-1598
Application 10/103,162
a frozen dough or batter food product; and
a packaged topping composition which if exposed to room temperature for a time taken
to warm the frozen food product is sufficiently fluid that the topping composition can be applied
to the warmed food product by dipping the warmed food product in the topping composition,
wherein the topping composition is sufficiently fluid at 32°F to allow the warmed food
product to be dipped into the topping, and topping adheres to the warmed food product.
43. The packaged food product of claim 37 wherein the topping composition comprises fat,
flavoring, water, high-fructose corn sweetener, and water-activity reducing agent.
47. The packaged food product of claim 37 wherein the topping composition comprises
from about 12 to about 20 weight percent fat;
from about 30 to about 60 weight percent flavoring;
from about 9 to about 22 weight percent water; and
from about 2 to about 30 weight percent high fructose corn sweetener; and
from about 1 to 15 weight percent glycerine.
53. A method of preparing a food product, the method comprising
providing a packaged food product comprising
a frozen food product; and
a topping composition which if exposed to room temperature for less than 5
minutes after removal from frozen storage is sufficiently fluid that the topping composition can
be applied to the food product by dipping the food product in the topping composition;
warming the food product; and
dipping the warmed food product into the topping composition, wherein the topping
composition is sufficiently fluid to allow the warmed food product to be dipped into the topping
and topping adheres to the food product.
64. A packaged food product comprising, in combination:
a frozen dough or batter food product; and
a packaged topping composition which if exposed to room temperature for less than 5
minutes after removal from frozen storage, is sufficiently fluid to allow the food product to be
dipped into the topping, and topping adheres to the food product.
and wherein the topping composition comprises
from about 12 to about 20 weight percent fat;
from about 30 to about 60 weight percent flavoring;
from about 9 to about 22 weight percent water; and
from about 2 to about 30 weight percent high fructose corn sweetener; and
- 2 -
Page: Previous 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Next
Last modified: November 3, 2007