US3889004A
Expired / Lapsed
US
⏱️ 0.0 years remaining
High pressure injection of a fatty in aqueous phase
Assignee: Lever Brothers Co
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Filing: 1973-12-20
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Granted: 1975-06-10
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Expires: 1993-12-20
Abstract
Abstract A process for preparing emulsions, particularly edible emulsions, is described in which one liquid phase is injected into another liquid phase at a pressure difference of at least 100 atmospheres and with a pressure in the second liquid of at least 0.3 atmospheres. A wide range of emulsions can be obtained which are useful in the preparation of cheese, margarine, coffeecream, drinking-milk and yoghurt.
Inventors
- 👤 Heinrich Gottlieb Schmidt
- 👤 Kunc Gustav Strauss
- 👤 Josef Tennikat
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 20:54
CPC Classifications
A; A23; A23D; A23D7/00; A23D7/02; A23C; A23C11/00; A23C11/02; A23C11/04; A23C19/00; A23C19/02; A23C19/055; B; B01; B01F; B01F23/00; B01F23/40; B01F23/41; B01F23/4105; B01F25/00; B01F25/30; B01F25/31; B01F25/313
Claims Analysis
Total Claims: 14
Claim 1
Independent Claim
86 words
A PROCESS FOR PREPARING AN AQUEOUS FATTY EMULSION IN WHICH A FIRST LIQUID IS INJECTED THROUGH A NOZZLE INTO A STREAM OF A SECOND LIQUID FLOWING AT BETWEEN ABOUT 2 AND ABOUT 50 CMS/SEC PER NOZZLE THROUGH AND FILLING A PIPE WITH, IMMEDIATELY BEFORE INJECTION, A PRESSURE DIFFERENCE BETWEEN SAID FIRST AND SAID SECOND LIQUID OF AT LEAST 100 ATMOSPHERES AND A PRESSURE IN SAID SECOND LIQUID OF AT LEAST 0.3 ATMOSPHERES SAID FIRST AND SECOND LIQUIDS CONSISTING ESSENTIALLY OF A FATTY AND AN AQUEOUS PHASE.
Claim 2
Dependent Claim
86 words
A PROCESS FOR PREPARING AN AQUEOUS FATTY EMULSION IN WHICH A FIRST LIQUID IS INJECTED THROUGH A NOZZLE INTO A STREAM OF A SECOND LIQUID FLOWING AT BETWEEN ABOUT 2 AND ABOUT 50 CMS/SEC PER NOZZLE THROUGH AND FILLING A PIPE WITH, IMMEDIATELY BEFORE INJECTION, A PRESSURE DIFFERENCE BETWEEN SAID FIRST AND SAID SECOND LIQUID OF AT LEAST 100 ATMOSPHERES AND A PRESSURE IN SAID SECOND LIQUID OF AT LEAST 0.3 ATMOSPHERES SAID FIRST AND SECOND LIQUIDS CONSISTING ESSENTIALLY OF A FATTY AND AN AQUEOUS PHASE.
Claim 3
Dependent Claim
22 words
A process for preparing an aqueous fatty emulsion according to claim 1, in which there is a multiplicity of nozzles in series.
Claim 4
Dependent Claim
24 words
A process for preparing an aqueous fatty emulsion according to claim 1, in which the injection conditions are not the same for every nozzle.
Claim 5
Dependent Claim
17 words
A process for preparing a margarine by working an aqueous fatty emulsion prepared according to claim 3.
Claim 6
Dependent Claim
23 words
A process according to claim 2, in which the distance between successive nozzles is at least 20 times the diameter of the pipe.
Claim 7
Dependent Claim
16 words
A process according to claim 1, in which said second liquid is a milk-based aqueous phase.
Claim 8
Dependent Claim
24 words
A cheese prepared from an emulsion with an emulsification efficiency in the range 15 to 30 prepared by a process according to claim 6.
Claim 9
Dependent Claim
42 words
A cheese as claimed in claim 7 in which said first liquid is a fat at a temperature in the range about 50*C to about 90*C and the second liquid is at a temperature in the range about 20*C to about 60*C.
Claim 10
Dependent Claim
52 words
A cheese as claimed in claim 8 in which the fat is a vegetable fat with a slip-melting point in the range about 24*C to about 37*C and comprising an interesterified blend of a polyunsaturated fat and a high-melting fat with a slip-melting point in the range about 50*C to about 70*C.
Claim 11
Dependent Claim
43 words
A cheese as claimed in claim 8 in which the fat is a vegetable fat with dilatations D0 of 50 to 400, D10 if 40 to 350, D20 of 25 to 220, D30 of 10 to 135 and D40 of 2 to 50.
Claim 12
Dependent Claim
48 words
A cheese containing a vegetable fat with a slip-melting point in the range 24*C to 37*C and comprising an interesterified blend of a polyunsaturated fat and a high-melting fat with a slip-melting point in the range 50*C to 70*C and prepared by a process according to claim 6.
Claim 13
Dependent Claim
28 words
A cheese according to claim 11, in which the vegetable fat consists essentially of the interesterified blend or a mixture of the interesterified blend and a polyunsaturated fat.
Claim 14
Dependent Claim
39 words
A cheese according to claim 12, in which the vegetable fat has dilatations D0 of 50 to 400, D10 of 40 to 350, D20 of 25 to 220, D30 of 10 to 135 and D40 of 2 to 50.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-06-09 | 1978-12-09 | 1979-06-10 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-06-09 | 1982-12-09 | 1983-06-10 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-06-09 | 1986-12-09 | 1987-06-10 | $7700.00 | Window Closed / Lapsed |