Patent US2538743A successfully refreshed from Google Patents.
Patent US3853998A successfully refreshed from Google Patents.
US3853998A
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Tortilla and process using methyl, ethyl, butyl, and propyl esters of para-hydroxybenzoic acid
Assignee: Individual
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Filing: 1970-07-24
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Granted: 1974-12-10
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Expires: 1990-07-24
Abstract
Abstract To retard the microbiological spoilage of tortillas, which are an unleavened, unshortened food product made of nixtamalized corn or nixtamalized corn flour, by adding the methyl, ethyl, butyl or propyl esters of para-hydroxybenzoic acid.
Inventors
- 👤 M Rubio
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-08 10:42
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D13/00; A21D13/40; A21D13/42
Claims Analysis
Total Claims: 6
Claim 1
Independent Claim
32 words
A TORTILLA CONSISTING OF NIXTAMIALIZED CORN OR NIXTAMALIZED CORN FLOUR AND A PLURALITY OF THE METHYL, ETHYL, BUTYL AND PROPYL ESTERS OF PARA-HYDROXYBENZOIC ACID EACH IN THE CONCENTRATION OF 0.03 TO 0.4%.
Claim 2
Dependent Claim
32 words
A TORTILLA CONSISTING OF NIXTAMIALIZED CORN OR NIXTAMALIZED CORN FLOUR AND A PLURALITY OF THE METHYL, ETHYL, BUTYL AND PROPYL ESTERS OF PARA-HYDROXYBENZOIC ACID EACH IN THE CONCENTRATION OF 0.03 TO 0.4%.
Claim 3
Dependent Claim
47 words
Tortilla dough essentially consisting of nixtamalized corn or nixtamalized corn flour, water and a plurality of the esters of the class which consists of the methyl, ethyl, butyl and propyl esters of para-hydroxybenzoic acid in the concentration for each ester of 0.03 to 0.4% of the tortilla.
Claim 4
Dependent Claim
47 words
Tortilla dough essentially consisting of nixtamalized corn or nixtamalized corn flour, water and a plurality of the esters of the class which consists of the methyl, ethyl, butyl and propyl esters of para-hydroxybenzoic acid in the concentration for each ester of 0.03 to 0.4% of the tortilla.
Claim 5
Dependent Claim
62 words
The process of producing tortilla dough which has increased resistance to microbiological spoilage, which consists of mixing together nixtamalized corn or nixtamalized corn flour and water, and incorporating therein a plurality of the esters of the class consisting of the methyl, ethyl, butyl and propyl esters of para-hydroxybenzoic acid, the concentration as to each ester being 0.03 to 0.4% of the tortilla.
Claim 6
Dependent Claim
62 words
The process of producing tortilla dough which has increased resistance to microbiological spoilage, which consists of mixing together nixtamalized corn or nixtamalized corn flour and water, and incorporating therein a plurality of the esters of the class consisting of the methyl, ethyl, butyl and propyl esters of para-hydroxybenzoic acid, the concentration as to each ester being 0.03 to 0.4% of the tortilla.
References Cited (Backward Citations)
US2584893A
Cited
US2997394A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1977-12-09 | 1978-06-10 | 1978-12-10 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1981-12-09 | 1982-06-10 | 1982-12-10 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1985-12-09 | 1986-06-10 | 1986-12-10 | $7700.00 | Window Closed / Lapsed |