Patent US3928648A successfully refreshed from Google Patents.
US3928648A
Expired / Lapsed
US
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Method and composition for low ph whipped toppings
Assignee: General Foods Corp
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Filing: 1974-06-12
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Granted: 1975-12-23
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Expires: 1994-06-12
Abstract
Abstract A dry whipped topping mix, containing a minor amount of strogly hydrophilic, anionic emulsifier and a major amount of a nonionic emulsifier. The emulsions prepared in this manner are stable enough to endure the rigors of drying at elevated temperatures, without the need for added protein or gums as stabilizers, and to be stored in liquid or dried form for extended periods of time with superior temperature tolerance. A small amount of a destabilizing agent is added to the emulsion to provide superior whipping characteristics through a wide range of whipped textures.
Inventors
- 👤 Howard D Stahl
- 👤 Rex J Sims
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-24 22:01
CPC Classifications
A; A23; A23L; A23L9/00; A23L9/20
Claims Analysis
Total Claims: 34
Claim 1
Independent Claim
107 words
AN IMPROVED METHOD FOR PREPARING A DRY WHIPPED TOPING MIX FORM A STABLE EMULSION WHICH COMPRISES: FORMING AN EMULSION COMPRISING FAT, WATER, CARBOHYDRATE AND AN A AMOUNT OF AN EMULSIFIER SYSTEM WHICH IS EFFECTIVE TO PROVIDE A STABLE EMULSION, THE EMULSIFIER SYSTEM COMPRISING A MINOR AMOUNT OF A STRONGLY-HYDROPHILIC, ANIONIC EMULSIFIER AND A MAJOR AMOUNT OF A NONIONIC EMULSIFIER, THE STRONGLY-HYDROPHILIC ANIONIC EMULSIFIER AND THE NONIONIC EMULSIFIER BENG PRESENT AT A WEIGHT RATIO OF WITHIN THE RANGE OF FROM ABOUT 1:15 TO ABOUT 1:1; DRYING THE EMULSION; AND THEREAFTER ADDING AN AMOUNT OF A DESTABILIZING AGENT TO THE EMULSION EFFECTIVE TO PARTIALLY DESTABILIZE THE EMULSION UPON REHYDRATION.
Claim 2
Dependent Claim
107 words
AN IMPROVED METHOD FOR PREPARING A DRY WHIPPED TOPING MIX FORM A STABLE EMULSION WHICH COMPRISES: FORMING AN EMULSION COMPRISING FAT, WATER, CARBOHYDRATE AND AN A AMOUNT OF AN EMULSIFIER SYSTEM WHICH IS EFFECTIVE TO PROVIDE A STABLE EMULSION, THE EMULSIFIER SYSTEM COMPRISING A MINOR AMOUNT OF A STRONGLY-HYDROPHILIC, ANIONIC EMULSIFIER AND A MAJOR AMOUNT OF A NONIONIC EMULSIFIER, THE STRONGLY-HYDROPHILIC ANIONIC EMULSIFIER AND THE NONIONIC EMULSIFIER BENG PRESENT AT A WEIGHT RATIO OF WITHIN THE RANGE OF FROM ABOUT 1:15 TO ABOUT 1:1; DRYING THE EMULSION; AND THEREAFTER ADDING AN AMOUNT OF A DESTABILIZING AGENT TO THE EMULSION EFFECTIVE TO PARTIALLY DESTABILIZE THE EMULSION UPON REHYDRATION.
Claim 3
Dependent Claim
32 words
An improved method according to claim 1 wherein the emulsifier system is present in an amount of from about 2 to about 15 percent based on the weight of the dry ingredients.
Claim 4
Dependent Claim
33 words
An improved method according to claim 2 wherein the strongly-hydrophilic, anionic emulsifier and the nonionic emulsifier are present at a weight ratio of within the range of from about 1:12 to about 1:2.
Claim 5
Dependent Claim
32 words
An improved method according to claim 3 wherein the emulsifier system is present in an amount of from about 4 to about 13 percent based upon the weight of the dry ingredients.
Claim 6
Dependent Claim
47 words
An improved method according to claim 4 wherein the fat is present in an amount of from about 10 to about 70 percent and the carbohydrate is present in an amount of from about 10 to about 70 percent, both based upon the weight of the emulsion.
Claim 7
Dependent Claim
14 words
An improved method according to claim 1 wherein the destabilizing agent is an acid.
Claim 8
Dependent Claim
25 words
An improved method according to claim 1 wherein the destabilizing agent is a higher polymeric carbohydrate which complexes in aqueous solution with the anionic emulsifier.
Claim 9
Dependent Claim
26 words
An improved method according to claim 1 wherein the destabilizing agent is a source of polyvalent cations which form insoluble, edible salts with the anionic emulsifier.
Claim 10
Dependent Claim
13 words
An improved method according to claim 8 wherein the destabilizing agent is milk.
Claim 11
Dependent Claim
13 words
An improved method according to claim 1 wherein the emulsion is spray dried.
Claim 12
Dependent Claim
13 words
An improved method according to claim 1 wherein the emulsion is drum dried.
Claim 13
Dependent Claim
107 words
An improved method for preparing a whipped topping which comprises: forming a stable emulsion comprising fat, water, carbohydrate and an amount of an emulsifier system which is effective to provide a stable emulsion, the emulsifier system comprising a minor amount of a strongly-hydrophilic, anionic emulsifier and a major amount of a nonionic emulsifier, the strongly-hydrophilic anionic emulsifier and the nonionic emulsifier being present at a weight ratio of within the range of from about 1:15 to about 1:1; drying the emulsion; thereafter adding an amount of a destabilizing agent to the emulsion effective to partially destabilize the emulsion upon rehydration; rehydrating the emulsion; and whipping the emulsion.
Claim 14
Dependent Claim
107 words
An improved method for preparing a whipped topping which comprises: forming a stable emulsion comprising fat, water, carbohydrate and an amount of an emulsifier system which is effective to provide a stable emulsion, the emulsifier system comprising a minor amount of a strongly-hydrophilic, anionic emulsifier and a major amount of a nonionic emulsifier, the strongly-hydrophilic anionic emulsifier and the nonionic emulsifier being present at a weight ratio of within the range of from about 1:15 to about 1:1; drying the emulsion; thereafter adding an amount of a destabilizing agent to the emulsion effective to partially destabilize the emulsion upon rehydration; rehydrating the emulsion; and whipping the emulsion.
Claim 15
Dependent Claim
32 words
An improved method according to claim 12 wherein the emulsifier system is present in an amount of from about 2 to about 15 percent based upon the weight of the dry ingredients.
Claim 16
Dependent Claim
33 words
An improved method according to claim 13 wherein the strongly-hydrophilic, anionic emulsifier and the nonionic emulsifier are present at a weight ratio of within the range of from about 1:12 to about 1:2.
Claim 17
Dependent Claim
33 words
An improved method according to claim 14 wherein the emulsifier system is present in an amount of from about 4 percent to about 13 percent based upon the weight of the dry ingredients.
Claim 18
Dependent Claim
49 words
An improved method according to claim 15 wherein the fat is present in an amount of from about 10 to about 70 percent, and the carbohydrate is present in an amount of from about 10 to about 70 percent, both based upon the weight of the emulsion befoRe drying.
Claim 19
Dependent Claim
13 words
An improved method according to claim 12 wherein the emulsion is spray dried.
Claim 20
Dependent Claim
13 words
An improved method according to claim 12 wherein the emulsion is drum dried.
Claim 21
Dependent Claim
14 words
An improved method according to claim 12 wherein the destabilizing agent is an acid.
Claim 22
Dependent Claim
25 words
An improved method according to claim 12 wherein the destabilizing agent is a higher polymeric carbohydrate which complexes in aqueous solution with the anionic emulsifier.
Claim 23
Dependent Claim
26 words
An improved method according to claim 12 wherein the destabilizing agent is a source of polyvalent cations which form insoluble, edible salts with the anionic emulsifier.
Claim 24
Dependent Claim
13 words
An improved method according to claim 21 wherein the destabilizing agent is milk.
Claim 25
Dependent Claim
91 words
An improved, dry whipped topping mix which comprises: a fat encapsulated in a carbohydrate, and including an amount of an emulsifier system which is effective to provide a stable emulsion, the emulsifier system comprising a minor amount of a strongly hydrophilic anionic emulsifier and a major amount of a nonionic emulsifier, the strongly hydrophilic anionic emulsifier and the nonionic emulsifier being present at a weight ratio of within the range of from about 1:15 to about 1: 1; and an amount of a destabilizing agent effective to partially destabilize the emulsion.
Claim 26
Dependent Claim
91 words
An improved, dry whipped topping mix which comprises: a fat encapsulated in a carbohydrate, and including an amount of an emulsifier system which is effective to provide a stable emulsion, the emulsifier system comprising a minor amount of a strongly hydrophilic anionic emulsifier and a major amount of a nonionic emulsifier, the strongly hydrophilic anionic emulsifier and the nonionic emulsifier being present at a weight ratio of within the range of from about 1:15 to about 1: 1; and an amount of a destabilizing agent effective to partially destabilize the emulsion.
Claim 27
Dependent Claim
33 words
An improved topping mix according to claim 23 wherein the emulsifier system is present in an amount of from about 2 to about 15 percent based upon the weight of the dry ingredients.
Claim 28
Dependent Claim
35 words
An improved topping mix according to claim 24 wherein the strongly hydrophilic, anionic emulsifier and the nonionic emulsifier are present at a weight ratio of within the range of from about 1:12 to about 1:2.
Claim 29
Dependent Claim
33 words
An improved topping mix according to claim 25 wherein the emulsifier system is present in an amount of from about 4 to about 13 percent based upon the weight of the dry ingredients.
Claim 30
Dependent Claim
26 words
An improved topping mix according to claim 26 wherein the fat and carbohydrate are present at a weight ratio of from about 1:7 to about 7:1.
Claim 31
Dependent Claim
15 words
An improved topping mix according to claim 23 wherein the destabilizing agent is an acid.
Claim 32
Dependent Claim
26 words
An improved topping mix according to claim 23 wherein the destabilizing agent is a high polymeric carbohydrate which complexes in aqueous solution with the anionic emulsifier.
Claim 33
Dependent Claim
27 words
An improved topping mix according to claim 23 wherein the destabilizing agent is a source of polyvalent cations which form insoluble, edible salts with the anionic emulsifier.
Claim 34
Dependent Claim
16 words
An improved topping mix according to claim 30 wherein the destabilizing agent is dry milk solids.
References Cited (Backward Citations)
US2786765A
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US3098748A
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US3353965A
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US3434848A
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US3514298A
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US3597233A
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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) | 1978-12-22 | 1979-06-23 | 1979-12-23 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-12-22 | 1983-06-23 | 1983-12-23 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-12-22 | 1987-06-23 | 1987-12-23 | $7700.00 | Window Closed / Lapsed |