Patent US3870799A successfully refreshed from Google Patents.
US3870799A
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Dough conditioning composition and method
Assignee: CJ Patterson Co
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Filing: 1974-02-28
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Granted: 1975-03-11
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Expires: 1994-02-28
Abstract
Abstract A low cost method and composition for conditioning and softening bread doughs or the like to increase the volume, shelf-like, crumb texture, color, cell structure and other desirable taste and organoleptic properties of the finished wheat based baked or fried products. The method comprises incorporating into the dough prior to cooking thereof from about 0.25% to 2% (baker''s weight) of a hydrated admixture containing from about 20% to 80% by weight water, an alkali or alkaline earth metal salt of the acyl lactylates of C14-C22 fatty acids (preferably sodium or calcium stearoyl-2-lactylate), and ethoxylated mono-and diglycerides of the C14-C22 fatty acids. In preferred forms, the admixture is about 50% water with the weight ratio of the lactylate component to the glyceride component being about 4:1. The active components of the admixture act in a synergistic fashion to produce equal or improved quality baked goods when compared to those containing twice as much sodium stearoyl-2-lactylate alone.
Inventors
- 👤 Ralph J Tenney
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 20:41
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D2/16
Claims Analysis
Total Claims: 34
Claim 1
Independent Claim
78 words
A CONDITIONING AND SOFTENING AGENT FOR INCORPORATION INTO WHEAT BASED DOUGHS WHICH COMPRISES A HYDRATED ADDITIVE CONTAINING A MEMBER SELECTED FROM THE GROUP CONSISTING OF THE ALKALI AND ALKALINE EARTH METAL SALTS OF THE ACYL LACTYLATES OF C14-C22 FATTY ACIDS, AND A MEMBER SELECTED FROM THE GROUP CONSISTING OF THE ETHOXYLATED MONO- AND DIGLYCERIDES OF C14-C22 FATTY ACIDS, THE WEIGHT RATIO OF SAID LACTYLATE COMPONENT TO SAID GLYCERIDE COMPONENT IN SAID ADDITIVE RANGING FROM ABOUT 1:1 TO 10:1.
Claim 2
Dependent Claim
78 words
A CONDITIONING AND SOFTENING AGENT FOR INCORPORATION INTO WHEAT BASED DOUGHS WHICH COMPRISES A HYDRATED ADDITIVE CONTAINING A MEMBER SELECTED FROM THE GROUP CONSISTING OF THE ALKALI AND ALKALINE EARTH METAL SALTS OF THE ACYL LACTYLATES OF C14-C22 FATTY ACIDS, AND A MEMBER SELECTED FROM THE GROUP CONSISTING OF THE ETHOXYLATED MONO- AND DIGLYCERIDES OF C14-C22 FATTY ACIDS, THE WEIGHT RATIO OF SAID LACTYLATE COMPONENT TO SAID GLYCERIDE COMPONENT IN SAID ADDITIVE RANGING FROM ABOUT 1:1 TO 10:1.
Claim 3
Dependent Claim
78 words
A conditioning and softening agent for incorporation into wheat based doughs which comprises a hydrated additive containing a member selected from the group consisting of the alkali and alkaline earth metal salts of the acyl lactylates of C14-C22 fatty acids, and a member selected from the group consisting of the ethoxylated mono- and diglycerides of C14-C22 fatty acids, the weight ratio of said lactylate component to said glyceride component in said additive ranging from about 1:1 to 10:1.
Claim 4
Dependent Claim
78 words
A conditioning and softening agent for incorporation into wheat based doughs which comprises a hydrated additive containing a member selected from the group consisting of the alkali and alkaline earth metal salts of the acyl lactylates of C14-C22 fatty acids, and a member selected from the group consisting of the ethoxylated mono- and diglycerides of C14-C22 fatty acids, the weight ratio of said lactylate component to said glyceride component in said additive ranging from about 1:1 to 10:1.
Claim 5
Dependent Claim
21 words
An agent as set forth in claim 1 wherein said additive includes from about 20% to 80% by weight of water.
Claim 6
Dependent Claim
23 words
An agent as set forth in claim 1 wherein said lactylate is selected from the group consisting of sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate.
Claim 7
Dependent Claim
14 words
An agent as set forth in claim 3 wherein said lactylate is sodium stearoyl-2-lactylate.
Claim 8
Dependent Claim
14 words
An agent as set forth in claim 3 wherein said lactylate is calcium stearoyl-2-lactylate.
Claim 9
Dependent Claim
31 words
An agent as set forth in claim 3 wherein the water content thereof is about 50% by weight, and the weight ratio of lactylate to said glyceride component is about 4:1.
Claim 10
Dependent Claim
15 words
An agent as set forth in claim 1 wherein is included a spoilage retarding agent.
Claim 11
Dependent Claim
19 words
An agent as set forth in claim 7 wherein said spoilage retarding agent comprises about 0:5% of sodium propionate.
Claim 12
Dependent Claim
93 words
In combination with a wheat based dough formulation, a conditioning and softening agent incorporated therein in an amount of from about 0.25% to 2% (baker''s weight) and comprising a hydrated additive containing a member selected from the group consisting of the alkali and alkaline earth metal salts of the acyl lactylates of C14-C22 fatty acids, and a member selected from the group consisting of the ethoxylated mono- and diglycerides of C14-C22 fatty acids, the weight ratio of said lactylate component to said glyceride component in said additive ranging from about 1:1 to 10:1.
Claim 13
Dependent Claim
93 words
In combination with a wheat based dough formulation, a conditioning and softening agent incorporated therein in an amount of from about 0.25% to 2% (baker''s weight) and comprising a hydrated additive containing a member selected from the group consisting of the alkali and alkaline earth metal salts of the acyl lactylates of C14-C22 fatty acids, and a member selected from the group consisting of the ethoxylated mono- and diglycerides of C14-C22 fatty acids, the weight ratio of said lactylate component to said glyceride component in said additive ranging from about 1:1 to 10:1.
Claim 14
Dependent Claim
23 words
The combination as set forth in claim 9 wherein said lactylate is selected from the group consisting of sodium stearoyl-2-lactylate and calcium stearoyl-2-lactYlate.
Claim 15
Dependent Claim
14 words
The combination as set forth in claim 10 wherein said lactylate is sodium stearoyl-2-lactylate.
Claim 16
Dependent Claim
14 words
The combination as set forth in claim 10 wherein said lactylate is calcium stearoyl-2-lactylate.
Claim 17
Dependent Claim
18 words
The combination of claim 9 wherein said additive is provided with from about 20% to 80% of water.
Claim 18
Dependent Claim
34 words
The combination as set forth in claim 13, wherein the water content of said additive is about 50% by weight, and the weight ratio of sodium stearoyl-2-lactylate to said glyceride component is about 4:1.
Claim 19
Dependent Claim
16 words
The combination as set forth in claim 9 wherein said dough is a bread dough formulation.
Claim 20
Dependent Claim
27 words
The combination as set forth in claim 15 wherein said agent is present in said bread dough in an amount of about 0.5% to 1% (baker''s weight).
Claim 21
Dependent Claim
17 words
The combination as set forth in claim 9 wherein a spoilage retardant is included in said additive.
Claim 22
Dependent Claim
36 words
The combination as set forth in claim 17 wherein sodium propionate is present in said additive as said spoilage retardant in an amount of about 0.5% by weight, based upon the total weight of the additive.
Claim 23
Independent Claim
102 words
A method of conditioning and softening wheat based doughs which comprises the step of: incorporating into said dough prior to cooking thereof from about 0.25% to 2% (baker''s weight) of a conditioning and softening agent which comprises a hydrated additive containing a member selected from the group consisting of the alkali and alkaline earth metal salts of the acyl lactylates of C14-C22 fatty acids, and a member selected from the group consisting of the ethoxylated mono- and diglycerides of C14-C22 fatty acids, the weight ratio of said lactylate component to said glyceride component in said additive ranging from about 1:1 to 10:1.
Claim 24
Independent Claim
102 words
A method of conditioning and softening wheat based doughs which comprises the step of: incorporating into said dough prior to cooking thereof from about 0.25% to 2% (baker''s weight) of a conditioning and softening agent which comprises a hydrated additive containing a member selected from the group consisting of the alkali and alkaline earth metal salts of the acyl lactylates of C14-C22 fatty acids, and a member selected from the group consisting of the ethoxylated mono- and diglycerides of C14-C22 fatty acids, the weight ratio of said lactylate component to said glyceride component in said additive ranging from about 1:1 to 10:1.
Claim 25
Dependent Claim
21 words
The method of claim 19 wherein is included the step of providing about 20% to 80% of water in said additive.
Claim 26
Dependent Claim
36 words
The method of claim 20 wherein is included the step of employing an additive having a water content of about 50% by weight, with the weight ratio of lactylate to said glyceride component being about 4:1.
Claim 27
Dependent Claim
28 words
The method of claim 19 wherein is included the step of employing a lactylate in said additive selected from the group consisting of sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate.
Claim 28
Dependent Claim
17 words
The method of claim 22 wherein is included the step of employing sodium stearoyl-2-lactylate as said lactylate.
Claim 29
Dependent Claim
17 words
The method of claim 22 wherein is included the step of employing calcium stearoyl-2-lactylate as said lactylate.
Claim 30
Dependent Claim
18 words
The method of claim 19 wherein is included the step of providing a spoilage retardant in said additive.
Claim 31
Dependent Claim
31 words
The method of claim 25 wherein is included the step of adding about 0.5% by weight, based upon the total weight of the additive, of sodium propionate as said spoilage retardant.
Claim 32
Independent Claim
93 words
A method of formulating a conditioning and softening agent for incorporation into doughs, comprising the steps of: heating together a member selected from the group consisting of the alkali and alkaline earth salts of the acyl lactylates of C14-C22 fatty acids, and a member selected from the group consisting of the ethoxylated mono- and diglycerides of C14-C22 fatty acids, at reaction conditions of time and temperature sufficient to melt the lactylate component; adding hot water to the heated admixture; and cooling the admixture with continuous agitation until the latter forms a plastic solid.
Claim 33
Independent Claim
93 words
A method of formulating a conditioning and softening agent for incorporation into doughs, comprising the steps of: heating together a member selected from the group consisting of the alkali and alkaline earth salts of the acyl lactylates of C14-C22 fatty acids, and a member selected from the group consisting of the ethoxylated mono- and diglycerides of C14-C22 fatty acids, at reaction conditions of time and temperature sufficient to melt the lactylate component; adding hot water to the heated admixture; and cooling the admixture with continuous agitation until the latter forms a plastic solid.
Claim 34
Dependent Claim
44 words
The method of claim 27 wherein is included the step of employing a member selected from the group consisting of sodium or calcium stearoyl-2-lactylate as said lactylate component, the ratio of said lactylate component to said glyceride component ranging from about 1:1 to 10:1.
References Cited (Backward Citations)
US2744825A
Cited
US3433645A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-03-10 | 1978-09-09 | 1979-03-11 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-03-10 | 1982-09-09 | 1983-03-11 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-03-10 | 1986-09-09 | 1987-03-11 | $7700.00 | Window Closed / Lapsed |