Patent US905936A successfully refreshed from Google Patents.
EP0056682A2
Expired / Lapsed
EP
⏱️ 0.0 years remaining
A process for the preparation of beads of fat and fat in the form of beads
Assignee: Unilever PLC
•
Filing: 1982-01-05
•
Granted: —
•
Expires: 2002-01-05
Abstract
Abstract Solid butter beads suitable for use in dry food mixes such as pancake mixes are visible in a batter made from the mix and then visibly melt when the batter is cooked. The beads are substantially anhydrous and contain real butter and a high melting triglyceride. The presence of the high melting triglyceride and the absence of water stabilises the beads against melting and spoiling during normal shipping and storage. The beads can be made by a process comprising a) melting a fat at a temperature below about 80°C; b) cooling the melted fat to a temperature about 1.5 to 4.5°C below the clear point of the fat; c) allowing the formation of an amount of solids sufficient to permit the fat to hold its shape when formed into drops at the temperature described in step (b); d) forming the melted fat containing the solids into drops; and e) cooling and collecting the drops.
Inventors
- 👤 Lino Luigi Linteris
- 👤 John Patrick Mcnaught
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-05 17:38
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D2/16; A21D2/165; A21D10/00; A23; A23D; A23D7/00; A23D7/02; A23D9/00
Claims Analysis
Total Claims: 26
Claim 1
Independent Claim
83 words
A process for preparing beads of fat characterised'by a) melting a fat at a temperature below about 80°C; b) cooling the melted fat to a temperature about 1.5 to 4.5°C below the clear point of the fat; c) allowing the formation of an amount of solids sufficient to permit the fat to hold its shape when formed into drops at the temperature described in step (b); d) forming the melted fat containing the solids into drops; and e) cooling and collecting the drops.
Claim 2
Dependent Claim
83 words
A process for preparing beads of fat characterised'by a) melting a fat at a temperature below about 80°C; b) cooling the melted fat to a temperature about 1.5 to 4.5°C below the clear point of the fat; c) allowing the formation of an amount of solids sufficient to permit the fat to hold its shape when formed into drops at the temperature described in step (b); d) forming the melted fat containing the solids into drops; and e) cooling and collecting the drops.
Claim 3
Dependent Claim
16 words
A process according to Claim 1 wherein the drops are in the form of truncated cones.
Claim 4
Dependent Claim
21 words
A process according to Claim 1 or Claim 2 wherein the melted fat is nearly opaque before being formed into drops.
Claim 5
Dependent Claim
38 words
A process according to any one of the preceding claims wherein solids are added to the melt before the melt reaches the temperature of 1.5 to 4.5°C below the clear point of the fat in order to aid,crystallisation.
Claim 6
Dependent Claim
17 words
A process according to any one of the preceding claims wherein the fat contains butter or margarine.
Claim 7
Dependent Claim
11 words
A process according to Claim 5 wherein the butter is dehydrated.
Claim 8
Dependent Claim
15 words
A process according to Claim 7 wherein the fat further contains a higher melting triglyceride.
Claim 9
Dependent Claim
96 words
A butter bead composition, suitable for use in food characterised in that the composition comprises: a) 20 to 70% butter containing no more than 4% water; and b) a quantity of a high melting triglyceride sufficient to produce in the butter oead composition a percentage of solids as measured by NMR of: 20 to 43% at 36°C 10 to 28% at 46°C the butter bead composition containing no more than 2.5% water and having an average size not less than the size that is visible to the naked eye and not greater than about 62 mm.
Claim 10
Dependent Claim
96 words
A butter bead composition, suitable for use in food characterised in that the composition comprises: a) 20 to 70% butter containing no more than 4% water; and b) a quantity of a high melting triglyceride sufficient to produce in the butter oead composition a percentage of solids as measured by NMR of: 20 to 43% at 36°C 10 to 28% at 46°C the butter bead composition containing no more than 2.5% water and having an average size not less than the size that is visible to the naked eye and not greater than about 62 mm.
Claim 11
Dependent Claim
16 words
A butter bead composition according to Claim 8 wherein the butter bead composition melts below 54°C.
Claim 12
Dependent Claim
21 words
A butter bead composition according to Claim 8 or Claim 9 wherein the butter bead composition melts between 45°C and 48°C.
Claim 13
Dependent Claim
21 words
A butter bead composition according to any one of Claims 8 to 10 wherein the beads remain substantially solid at 40°C.
Claim 14
Dependent Claim
31 words
A butter bead composition according to any one of Claims 8 to 11 wherein the high melting triglyceride is derived from hydrogenated soybean oil, cottonseed oil, palm oil, or mixtures thereof.
Claim 15
Dependent Claim
25 words
A butter bead composition according to any one of Claims 8 to 12 wherein the size of the beads is from 3 to 62 mm.
Claim 16
Dependent Claim
20 words
A butter bead composition according to Claim 13 wherein the size of the beads is from 5 to 25 mm.
Claim 17
Dependent Claim
22 words
A butter bead composition according to any one of Claims 8 to 14 wherein the butter contains no more than 1% water.
Claim 18
Dependent Claim
19 words
A butter bead composition according to any one of Claims 8 to 15 containing no more than 1% water.
Claim 19
Dependent Claim
43 words
A butter bead composition according to any one of Claims 8 to 16 wherein the percentage of solids as measured by NMR are: 70 to 90% at 0°C 60 to 70% at 20°C 30 to 43% at 36°C 10 to 28% at 46°C
Claim 20
Dependent Claim
162 words
A dry food mix suitable for reconstitution to a batter form characterised that the mix includes a stabilised solid butter bead composition suitable for use in food cooked from a batter made from a dry mix comprising: (a) 20 to 70% butter containing no more than 4% water; and (b) a quantity of a high melting triglyceride sufficient to produce a butter bead composition containing a percentage of solids as measured by NMR of: 20 to 43% at 36°C 10 to 28% at 42°C the melting point of the butter bead composition being below the temperature to which the batter is heated during cooking; the butter bead composition containing no more than 2.5% water and remaining substantially solid in the presence of flour during normal shipping and storage whereby rancidity and mould formation are substantially reduced; said butter bead composition having a size not less than the size that is visible to the naked eye and not greater than about 62 mm.
Claim 21
Dependent Claim
162 words
A dry food mix suitable for reconstitution to a batter form characterised that the mix includes a stabilised solid butter bead composition suitable for use in food cooked from a batter made from a dry mix comprising: (a) 20 to 70% butter containing no more than 4% water; and (b) a quantity of a high melting triglyceride sufficient to produce a butter bead composition containing a percentage of solids as measured by NMR of: 20 to 43% at 36°C 10 to 28% at 42°C the melting point of the butter bead composition being below the temperature to which the batter is heated during cooking; the butter bead composition containing no more than 2.5% water and remaining substantially solid in the presence of flour during normal shipping and storage whereby rancidity and mould formation are substantially reduced; said butter bead composition having a size not less than the size that is visible to the naked eye and not greater than about 62 mm.
Claim 22
Dependent Claim
44 words
A dry food mix comprising flour, an effective amount of leavening and 2 to 25% by weight of butter beads according to any one of Claims 8 to 17 or as prepared by a process according to any one of Claims 1 to 8.
Claim 23
Dependent Claim
30 words
A dry food mix according to Claim 18 or Claim 19 wherein the mix is suitable for preparing pancakes, biscuits, rolls, waffles, griddle cakes, corn bread, muffins or the like.
Claim 24
Dependent Claim
18 words
A dry food mix according to any one of Claims 18 to 20 including milk and egg solids.
Claim 25
Dependent Claim
17 words
A batter prepared from a dry food mix according to any one of Claims 18 to 21.
Claim 26
Dependent Claim
10 words
Cooked foodstuff prepared from a batter according to Claim 22.
References Cited (Backward Citations)
No citation records indexed.
USPTO Annuity & Maintenance Windows
Maintenance schedule is calculated for granted US utility patents.