US4112125A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Semi-moist shelf stable particle for carrying a food color and flavor
Assignee: Beatrice Companies Inc
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Filing: 1977-02-15
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Granted: 1978-09-05
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Expires: 1997-02-15
Abstract
Abstract A semi-moist, semi-soft, shelf-stable and non-bleeding particle for carrying a food flavor contains 5-30% protein, 5-70% gelatinized starch, 5-40% vegetable fat and at least one of 5-50% dextrose and 5-50% sucrose. The moisture content is between 2 and 30%. The particles may be flavored with natural and artificial fruit flavors, cheese flavors, etc. The texture, mouth feel and flavors closely approximate the natural corresponding particles. The particles may be used in various conventional food compositions such as dry muffin and cake mixes.
Inventors
- 👤 Jon C. Chesnut
- 👤 Edward Epstein
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-08 22:07
CPC Classifications
A; A23; A23L; A23L5/00; A23L5/40; A23L5/42; A23L27/00; A23L27/70
Claims Analysis
Total Claims: 26
Claim 1
Independent Claim
108 words
A semi-moist, semi-soft, shelf-stable and non-bleeding composition in the form of a particle for carrying a food flavor and color, comprising: (1) 5 to 30% of vegetable or dairy protein; (2) 0 to 50% of dextrose; (3) 0 to 50% of sucrose; (4) 5 to 70% of gelatinized starch; (5) 5 to 40% of vegetable fat having an average melt temperature of 100° F. or less; and (6) an effective amount of a color and flavor but where at least one of the sucrose and dextrose is at least 5 % and the moisture content is between 5 and 30% and the water activity is 0.85 or less.
Claim 2
Dependent Claim
108 words
A semi-moist, semi-soft, shelf-stable and non-bleeding composition in the form of a particle for carrying a food flavor and color, comprising: (1) 5 to 30% of vegetable or dairy protein; (2) 0 to 50% of dextrose; (3) 0 to 50% of sucrose; (4) 5 to 70% of gelatinized starch; (5) 5 to 40% of vegetable fat having an average melt temperature of 100° F. or less; and (6) an effective amount of a color and flavor but where at least one of the sucrose and dextrose is at least 5 % and the moisture content is between 5 and 30% and the water activity is 0.85 or less.
Claim 3
Dependent Claim
13 words
The composition of claim 1 which includes up to 20% of cereal flour.
Claim 4
Dependent Claim
13 words
The composition of claim 1 which includes up to 15% of a humectant.
Claim 5
Dependent Claim
20 words
The composition of claim 1 which contains both dextrose and sucrose in a combined amount of from 5% to 40%.
Claim 6
Dependent Claim
17 words
The composition of claim 1 which contains essentially no sucrose and from 5% to 40% of dextrose.
Claim 7
Dependent Claim
24 words
The composition of claim 1 wherein the protein is selected from soy bean protein, whey protein, gelatin, gluten and alkali caseinate and mixtures thereof.
Claim 8
Dependent Claim
23 words
The composition of claim 1 wherein the gelatinized starch is selected from corn, wheat, tapioca, potato and rice derived starch and mixtures thereof.
Claim 9
Dependent Claim
14 words
The composition of claim 1 wherein the gelatinized starch is at least 50% gelatinized.
Claim 10
Dependent Claim
17 words
The composition of claim 1 wherein the fat is at least 50% an oil at room temperature.
Claim 11
Dependent Claim
28 words
The composition of claim 9 wherein the oil is selected from corn oil, soy bean oil, cottonseed oil, sunflower oil, safflower oil and palm oil and mixtures thereof.
Claim 12
Dependent Claim
15 words
The composition of claim 1 wherein the percent of protein is between 10 and 25%.
Claim 13
Dependent Claim
15 words
The composition of claim 1 wherein the percent of dextrose is between 0 and 20%.
Claim 14
Dependent Claim
15 words
The composition of claim 1 wherein the percent of sucrose is between 0 and 15%.
Claim 15
Dependent Claim
16 words
The composition of claim 1 wherein the percent of gelatinized starch is between 20 and 40%.
Claim 16
Dependent Claim
15 words
The composition of claim 1 wherein the percent of fat is between 8 and 23%.
Claim 17
Dependent Claim
15 words
The composition of claim 1 wherein the percent of moisture is between 5 and 25%.
Claim 18
Dependent Claim
16 words
The composition of claim 1 which includes at least one of a preservative and food-grade acid.
Claim 19
Dependent Claim
12 words
The composition of claim 1 wherein the flavor includes a natural flavor.
Claim 20
Dependent Claim
12 words
The composition of claim 1 wherein the flavor includes an imitation flavor.
Claim 21
Dependent Claim
20 words
The composition of claim 1 in physical admixture with a food composition ready for cooking or in a dry form.
Claim 22
Dependent Claim
15 words
The composition of claim 20 wherein the food composition is a muffin or cake composition.
Claim 23
Dependent Claim
13 words
The composition of claim 21 wherein the good composition is a cookie composition.
Claim 24
Dependent Claim
13 words
The composition of claim 21 wherein the food composition is a pie composition.
Claim 25
Dependent Claim
13 words
The composition of claim 21 wherein the food composition is a cereal composition.
Claim 26
Dependent Claim
13 words
The composition of claim 21 herein the food composition is a candy composition.
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) | 1981-09-04 | 1982-03-06 | 1982-09-05 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1985-09-04 | 1986-03-06 | 1986-09-05 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1989-09-04 | 1990-03-06 | 1990-09-05 | $7700.00 | Window Closed / Lapsed |