Patent EP0040386A2 successfully refreshed from Google Patents.
EP0040386A2
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EP
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Stabilizing agent for dry mix food products
Assignee: FMC Corp
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Filing: 1981-05-11
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Granted: —
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Expires: 2001-05-11
Abstract
Abstract A stabilizing agent for dry mix food products is a powder the individual particles of which comprise beta-1, 4 glucan, sodium carboxymethyl cellulose and either whey or milk solids. The application discloses the composition of the stabilizing agent and the method of making and using the same.
Inventors
- 👤 Emanuel Joseph Mcginley
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-05 15:45
CPC Classifications
A; A23; A23G; A23G1/00; A23G1/30; A23G1/56; A23G3/00; A23G3/34; A23G3/343; A23G9/00; A23G9/52; A23L; A23L29/00; A23L29/20; A23L29/206; A23L29/262; A23L9/00; A23L9/20; A23L9/22; A23G2200/00; A23G2200/06; Y; Y10; Y10S; Y10S516/00; Y10S516/01; Y10S516/06
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
122 words
The process of making a powder stabilizing agent for dry mix food products, characterized by forming an aqueous dispersion of beta-1,4 glucan particles having a small amount of sodium carboxymethyl cellulose intimately associated therewith, adding either whey or milk solids to the dispersion, the ratio by weight between the whey or milk solids and the beta-1,4 glucan combined with the sodium carboxymethyl cellulose being between 1:1 and 9:1, agitating the dispersion to uniformly distribute the whey or milk solids throughout the dispersion, and drying and recovering particles individually composed of an intimate admixture of beta-1,4 glucan, sodium carboxymethyl cellulose and either whey or milk solids, which particles form a powder capable of functioning as a stabilizing agent for dry mix food products.
Claim 2
Dependent Claim
122 words
The process of making a powder stabilizing agent for dry mix food products, characterized by forming an aqueous dispersion of beta-1,4 glucan particles having a small amount of sodium carboxymethyl cellulose intimately associated therewith, adding either whey or milk solids to the dispersion, the ratio by weight between the whey or milk solids and the beta-1,4 glucan combined with the sodium carboxymethyl cellulose being between 1:1 and 9:1, agitating the dispersion to uniformly distribute the whey or milk solids throughout the dispersion, and drying and recovering particles individually composed of an intimate admixture of beta-1,4 glucan, sodium carboxymethyl cellulose and either whey or milk solids, which particles form a powder capable of functioning as a stabilizing agent for dry mix food products.
Claim 3
Dependent Claim
33 words
The process of claim 1 characterized in that the sodium carboxymethyl cellulose is present in an amount from 5% to 15% of the combined weight of the beta-1,4 glucan and sodium carboxymethyl cellulose.
Claim 4
Dependent Claim
31 words
The process of claim 1 characterized in that said ratio by weight between the whey or milk solids and the beta-1,4 glucan combined with the sodium carboxymethyl cellulose is about 3:1.
Claim 5
Dependent Claim
17 words
The process of claim 1 characterized in that the whey or milk solids is sweet dairy whey.
Claim 6
Dependent Claim
19 words
The process of claim 1 including the additional step of blending the powder with a dry mix food product.
Claim 7
Dependent Claim
18 words
The process of claim 5 characterized in that the dry mix food product is a chocolate drink powder.
Claim 8
Dependent Claim
57 words
A powder stabilizing agent for dry mix food products, the individual particles of said powder consisting of an intimate admixture of beta-1,4 glucan, sodium carboxymethyl cellulose and either whey or milk solids, the ratio by weight between the whey or milk solids and the beta-1,4 glucan combined with the sodium carboxymethyl cellulose being between 1:1 and 9:1.
Claim 9
Dependent Claim
57 words
A powder stabilizing agent for dry mix food products, the individual particles of said powder consisting of an intimate admixture of beta-1,4 glucan, sodium carboxymethyl cellulose and either whey or milk solids, the ratio by weight between the whey or milk solids and the beta-1,4 glucan combined with the sodium carboxymethyl cellulose being between 1:1 and 9:1.
Claim 10
Dependent Claim
12 words
The powder of claim 7 characterized in that said ratio is 3:1.
Claim 11
Dependent Claim
17 words
The powder of claim 7 characterized in that the whey or milk solids is sweet dairy whey.
References Cited (Backward Citations)
No citation records indexed.
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