US3875315A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Treatment of whey with surfactants
Assignee: TOP SCOR PRODUCTS
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Filing: 1973-05-07
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Granted: 1975-04-01
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Expires: 1993-05-07
Abstract
Abstract Edible, non-ionic, water dispersible surfactants such as polyoxyethylene (20) mono-diglyceride and polyoxyethylene (20) sorbitan monostearate are combined with whey in a water based concentrate and the resultant composition is dried. The treated whey solids, when introduced into doughs for yeast-raised products, imparts increased water holding capacity and improved physical quality over products containing untreated whey.
Inventors
- 👤 John R Moneymaker
- 👤 Bert W Landfried
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-06 01:49
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/24; A21D2/26; A21D2/261; A21D2/263; A21D2/14; A21D2/16; A23; A23C; A23C21/00; A23C21/08
Claims Analysis
Total Claims: 7
Claim 1
Independent Claim
93 words
A METHOD OF PRODUCING BAKERY PRODUCTS COMPRISING THE STEPS OF: A. INTRODUCING AN EDIBLE, NON-IONIC, WATER DISPERSIBLE SURFACTANT TAKEN FROM THE GROUP CONSISTING OF POLYOXYTHYLENE (20) MONO-DIGLYCERIDE AND POLYOXYETHTLENE (20) SORBITAN MONOSTERATE INTO AN AQUEOUS WHEY SOLUTION TO FORM AN AQUEOUS MIXTURE IN AN AMOUNT EQUAL TO APPROXIMATELY 0.5% TO 5.0% BASED UPON THE DRY WEIGHT OF THE MIXTURE, B. AGITATING THE AQUEOUS MIXTURE TO ACHIEVE DISPERSION, C. DRYING THE MIXTURE, AND D. INCORPORATING THE DRIED MIXTURE IN A SUBSTANTIAL AMOUNT IN A FLOUR-CONTAINING MIXTURE OF FROM A DOUGH, AND BAKING THE DOUGH.
Claim 2
Independent Claim
93 words
A METHOD OF PRODUCING BAKERY PRODUCTS COMPRISING THE STEPS OF: A. INTRODUCING AN EDIBLE, NON-IONIC, WATER DISPERSIBLE SURFACTANT TAKEN FROM THE GROUP CONSISTING OF POLYOXYTHYLENE (20) MONO-DIGLYCERIDE AND POLYOXYETHTLENE (20) SORBITAN MONOSTERATE INTO AN AQUEOUS WHEY SOLUTION TO FORM AN AQUEOUS MIXTURE IN AN AMOUNT EQUAL TO APPROXIMATELY 0.5% TO 5.0% BASED UPON THE DRY WEIGHT OF THE MIXTURE, B. AGITATING THE AQUEOUS MIXTURE TO ACHIEVE DISPERSION, C. DRYING THE MIXTURE, AND D. INCORPORATING THE DRIED MIXTURE IN A SUBSTANTIAL AMOUNT IN A FLOUR-CONTAINING MIXTURE OF FROM A DOUGH, AND BAKING THE DOUGH.
Claim 3
Dependent Claim
12 words
The method of claim 1 wherein said mix is a yeast dough.
Claim 4
Dependent Claim
25 words
The method of claim 1 wherein said surfactant is present in said mixture in an amount equal to approximately 2.5% based upon mixture dried weight.
Claim 5
Dependent Claim
25 words
The method of claim 1 wherein said surfactant is present in said mixture in an amount equal to approximately 5% based upon mixture dried weight.
Claim 6
Dependent Claim
16 words
The method of claim 1 wherein said whey aqueous solution is about 50% solids whey concentrate.
Claim 7
Dependent Claim
29 words
The method of claim 1 wherein said dried mixture is incorporated in the mix in an amount equal to approximately 3% by weight based upon flour in the mix.
References Cited (Backward Citations)
US2509927A
Cited
US3615663A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-03-31 | 1978-09-30 | 1979-04-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-03-31 | 1982-09-30 | 1983-04-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-03-31 | 1986-09-30 | 1987-04-01 | $7700.00 | Window Closed / Lapsed |