Patent US4127679A successfully refreshed from Google Patents.
US4127679A
Expired / Lapsed
US
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Method of making ice cream
Assignee: Kao Corp
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Filing: 1977-08-17
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Granted: 1978-11-28
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Expires: 1997-08-17
Abstract
Abstract Frozen desserts are prepared using, as an emulsifier, esters of elaidic acid with polyhydric alcohols selected from the group consisting of glycerol, propylene glycol, sorbitol and saccharose.
Inventors
- 👤 Haruyuki Amano
- 👤 Akira Nakano
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 14:00
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/32; A23G9/327
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
91 words
In a method of making oil-in-water emulsion type frozen dessert, including the steps of preparing a starting mixture of the ingredients of the frozen dessert and homogenizing and freezing the starting mixture, the improvement which comprises: incorporating in the starting mixture, prior to homogenizing and freezing, an emulsifier selected from the group consisting of glyceryl monoelaidate, eladic acid ester of propylene glycol, elaidic acid ester of sorbitol, elaidic acid ester of saccharose and mixtures thereof, the amount of said emulsifier being effective to form an oil-in-water emulsion of said starting mixture.
Claim 2
Dependent Claim
91 words
In a method of making oil-in-water emulsion type frozen dessert, including the steps of preparing a starting mixture of the ingredients of the frozen dessert and homogenizing and freezing the starting mixture, the improvement which comprises: incorporating in the starting mixture, prior to homogenizing and freezing, an emulsifier selected from the group consisting of glyceryl monoelaidate, eladic acid ester of propylene glycol, elaidic acid ester of sorbitol, elaidic acid ester of saccharose and mixtures thereof, the amount of said emulsifier being effective to form an oil-in-water emulsion of said starting mixture.
Claim 3
Dependent Claim
43 words
A method of making frozen desserts as set forth in claim 1, wherein said emulsifier is glyceryl monoelaidate and it is added said starting mixture in an amount of from 0.1 to 0.5% by weight, based on the weight of said starting mixture.
Claim 4
Dependent Claim
59 words
A method of making frozen desserts as set forth in claim 1, wherein said emulsifier is elaidic acid ester of propylene glycol, elaidic acid ester of sorbitol or elaidic acid ester of saccharose and it is added to the starting mixture in an amount of from 0.1 to 0.5% by weight, based on the weight of said starting mixture.
Claim 5
Dependent Claim
44 words
A frozen dessert containing, as an emulsifier, from 0.1 to 0.5 percent by weight of a substance selected from the group consisting of glyceryl monoelaidate, elaidic acid ester of propylene glycol, elaidic acid ester of sorbitol, elaidic acid ester of saccharose and mixtures thereof.
Claim 6
Dependent Claim
44 words
A frozen dessert containing, as an emulsifier, from 0.1 to 0.5 percent by weight of a substance selected from the group consisting of glyceryl monoelaidate, elaidic acid ester of propylene glycol, elaidic acid ester of sorbitol, elaidic acid ester of saccharose and mixtures thereof.
Claim 7
Dependent Claim
16 words
A frozen dessert according to claim 5, in which said emulsifier consists essentially of glyceryl monoelaidate.
Claim 8
Dependent Claim
30 words
A frozen dessert according to claim 5, in which said emulsifier consists essentially of a major amount of glyceryl monoelaidate and a minor amount of monoelaidic acid ester of sorbitol.
Claim 9
Dependent Claim
30 words
A frozen dessert according to claim 5, in which said emulsifier consists essentially of a major amount of glyceryl monoelaidate and a minor amount of monoelaidic ester of propylene glycol.
Claim 10
Dependent Claim
30 words
A frozen dessert according to claim 5, in which said emulsifier consists essentially of a major amount of glyceryl monoelaidate and a minor amount of monoelaidic acid ester of saccharose.
Claim 11
Dependent Claim
46 words
A frozen dessert according to claim 5, in which said emulsifier consists of from 85 to 100 weight percent of glyceryl monoelaidate and from zero to 15 weight percent of monoelaidic acid ester of sorbitol, propylene glycol or saccharose, or mixtures of said monoelaidic acid esters.
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) | 1981-11-27 | 1982-05-29 | 1982-11-28 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1985-11-27 | 1986-05-29 | 1986-11-28 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1989-11-27 | 1990-05-29 | 1990-11-28 | $7700.00 | Window Closed / Lapsed |