US4044168A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Flavored fat composition
Assignee: Lever Brothers Co
•
Filing: 1975-09-17
•
Granted: 1977-08-23
•
Expires: 1995-09-17
Abstract
Abstract The invention relates to fatty foodstuffs, particularly anhydrous frying fats containing phosphatides, proteinaceous material, preferably whey and/or skim milk powder and an ammonium salt, preferably ammonium adipate, for improving its browning characteristics upon frying.
Inventors
- 👤 Arie Steenhoek
- 👤 Herman Olsman
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-25 09:04
CPC Classifications
A; A23; A23D; A23D9/00; A23D9/007; A23D9/013
Claims Analysis
Total Claims: 17
Claim 1
Independent Claim
72 words
An improved frying fat composition, suitable for the preparation of a gravy, comprising: a. fat, wherein said fat is present in said composition at a level of at least about 80 percent by weight, b. at least one proteinaceous material selected from the group consisting of whey powder and milk powder c. phosphatides, and d. an amount, effective to improve the browing of gravy prepared from said composition, of an ammonium salt.
Claim 2
Dependent Claim
72 words
An improved frying fat composition, suitable for the preparation of a gravy, comprising: a. fat, wherein said fat is present in said composition at a level of at least about 80 percent by weight, b. at least one proteinaceous material selected from the group consisting of whey powder and milk powder c. phosphatides, and d. an amount, effective to improve the browing of gravy prepared from said composition, of an ammonium salt.
Claim 3
Dependent Claim
32 words
The improved frying fat composition according to claim 1 further comprising a flavoring amount of at least one calcium salt of acids selected from the group consisting of glutamic and lactic acid.
Claim 4
Dependent Claim
22 words
The improved frying fat composition according to claim 1 wherein said proteinaceous material is a mixture of whey powder and milk powder
Claim 5
Dependent Claim
29 words
The improved frying fat composition according to claim 3 wherein the ratio of said milk powder to said whey powder in said mixture is about 2:1 to about 1:10.
Claim 6
Dependent Claim
35 words
The improved frying fat compositiion according to claim 1 wherein said ammonium salt is present in said composition at a level of about 0.2 to about 5 mg equivalents per 100 grams of said composition.
Claim 7
Dependent Claim
16 words
The improved frying fat composition according to claim 1 wherein said ammonium salt is ammonium adipate.
Claim 8
Dependent Claim
16 words
The improved frying fat composition according to claim 5 wherein said ammonium salt is ammonium adipate.
Claim 9
Dependent Claim
16 words
The improved frying fat composition according to claim 5 wherein said ammonium salt is monoammonium adipate.
Claim 10
Dependent Claim
29 words
The improved frying fat composition according to claim 1 further comprising at least one citrate compound selected from the group consisting of citric acid, sodium citrate and potassium citrate.
Claim 11
Dependent Claim
35 words
The improved frying fat composition according to claim 9 wherein said citrate compound is present in said composition at a level of about 0.5 to about 15 mg equivalents per 100 grams of said composition.
Claim 12
Dependent Claim
32 words
The improved frying fat composition according to claim 2 wherein said calcium salt of glutamic acid is present in said composition at a level of about 0.2 percent to about 1 percent.
Claim 13
Dependent Claim
32 words
The improved frying fat composition according to claim 2 wherein said calcium salt of lactic acid is present in said composition at a level of about 0.1 percent to about 1 percent.
Claim 14
Dependent Claim
44 words
The improved frying fat composition according to claim 2 wherein the salts are present as a mixture and the ratio of said calcium salts of glutamic acid to said calcium salts of lactic acid present in said composition is about 1:10 to about 2:1.
Claim 15
Dependent Claim
116 words
An improved frying fat composition, suitable for the preparation of a gravy, comprising a. fat, wherein said fat is present in said composition at a level of at least about 80 percent by weight, b. at least one proteinaceous material selected from the group consisting of whey powder and milk powder, wherein said whey powder is present in said composition at a level up to about 8 percent by weight, and said milk powder is present in said composition at a level up to about 2 percent by weight, c. about 0.1 to about 1.5 percent of phosphatide, and d. about 0.2 to about 5 mg equivalents per 100 grams of said composition of monoammonium adipate.
Claim 16
Dependent Claim
116 words
An improved frying fat composition, suitable for the preparation of a gravy, comprising a. fat, wherein said fat is present in said composition at a level of at least about 80 percent by weight, b. at least one proteinaceous material selected from the group consisting of whey powder and milk powder, wherein said whey powder is present in said composition at a level up to about 8 percent by weight, and said milk powder is present in said composition at a level up to about 2 percent by weight, c. about 0.1 to about 1.5 percent of phosphatide, and d. about 0.2 to about 5 mg equivalents per 100 grams of said composition of monoammonium adipate.
Claim 17
Dependent Claim
22 words
The improved frying fat composition according to claim 14 wherein said fat is a substantially water free liquid or plastic frying fat.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1980-08-22 | 1981-02-21 | 1981-08-23 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-08-22 | 1985-02-21 | 1985-08-23 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-08-22 | 1989-02-21 | 1989-08-23 | $7700.00 | Window Closed / Lapsed |