US3720519A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Flavor potentiator comprising dried, yeast fermented whey and method of use
Assignee: Beatrice Companies Inc
•
Filing: 1971-02-16
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Granted: 1973-03-13
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Expires: 1991-02-16
Abstract
Abstract Flavor potentiators for use in foods and food products. The potentiators are dried yeast fermented whey of low moisture content and the potentiators are mixed with food at levels up to 10 percent by weight. After the potentiators are mixed with foods the potentiators are, preferably, in a hydrated state.
Inventors
- 👤 R Hamilton
- 👤 S Ziccarelli
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 14:57
CPC Classifications
A; A23; A23L; A23L27/00; A23L27/20; A23L27/24
Claims Analysis
Total Claims: 17
Claim 1
Independent Claim
44 words
A mixture comprising a food and a flavor potentiation amount of from 0.01 to 10 percent by weight of dried yeast fermented whey wherein the dried yeast fermented whey has been previously dried to a moisture content of less than 5 percent by weight.
Claim 2
Dependent Claim
44 words
A mixture comprising a food and a flavor potentiation amount of from 0.01 to 10 percent by weight of dried yeast fermented whey wherein the dried yeast fermented whey has been previously dried to a moisture content of less than 5 percent by weight.
Claim 3
Dependent Claim
18 words
A mixture according to claim 1 also having present a flavor potentiating amount of monosodium glutamate or nucleotides.
Claim 4
Dependent Claim
19 words
A mixture according to claim 1 having from 0.05 to 5 percent of said dried yeast fermented whey therein.
Claim 5
Dependent Claim
21 words
A mixture according to claim 1 wherein after admixture with the food the yeast fermented whey is at least partially hydrated.
Claim 6
Dependent Claim
24 words
A mixture according to claim 1 wherein the yeast fermented whey is in an at least partially hydrated form when mixed with the food.
Claim 7
Dependent Claim
18 words
A mixture according to claim 1 wherein the inItial moisture content is less than 3 percent by weight.
Claim 8
Dependent Claim
19 words
A flavor potentiator comprising dried yeast fermented whey having a moisture content of less than 5 percent by weight.
Claim 9
Dependent Claim
19 words
A flavor potentiator comprising dried yeast fermented whey having a moisture content of less than 5 percent by weight.
Claim 10
Dependent Claim
19 words
A flavor potentiator according to claim 7 which also contains a flavor potentiating amount of monosodium glutamate or nucleotides.
Claim 11
Dependent Claim
18 words
A flavor potentiator according to claim 7 wherein the moisture content is less than 3 percent by weight.
Claim 12
Dependent Claim
30 words
A flavor potentiator according to claim 8 wherein the dried yeast fermented whey is provided in an at least partially hydrated form either prior to or after addition to food.
Claim 13
Independent Claim
51 words
A method of potentiating the flavor of food comprising mixing with the food a flavor potentiating amount of from 0.01 to 10 percent by weight of dried yeast fermented whey wherein the dried yeast fermented whey has been previously dried to a moisture content of less than 5 percent by weight.
Claim 14
Independent Claim
51 words
A method of potentiating the flavor of food comprising mixing with the food a flavor potentiating amount of from 0.01 to 10 percent by weight of dried yeast fermented whey wherein the dried yeast fermented whey has been previously dried to a moisture content of less than 5 percent by weight.
Claim 15
Dependent Claim
13 words
The method of claim 11 wherein the amount is up to 5 percent.
Claim 16
Dependent Claim
16 words
The method of claim 11 wherein the moisture content is less than 3 percent by weight.
Claim 17
Dependent Claim
25 words
The method of claim 11 wherein the dried yeast fermented whey is at least partially hydrated either prior to or after mixing with the food.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1976-03-12 | 1976-09-11 | 1977-03-13 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1980-03-12 | 1980-09-11 | 1981-03-13 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1984-03-12 | 1984-09-11 | 1985-03-13 | $7700.00 | Window Closed / Lapsed |