Patent US4178390A successfully refreshed from Google Patents.
US4178390A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Compositions for stabilizing soft serve and hard frozen yogurt
Assignee: Monsanto Co
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Filing: 1977-12-14
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Granted: 1979-12-11
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Expires: 1997-12-14
Abstract
Abstract This invention relates to a stabilizer for soft serve and hard frozen yogurt. The stabilizer blend which consists of propylene glycol alginate, sodium alginate, guar, carrageenan and an emulsifier.
Inventors
- 👤 Robert S. Igoe
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-25 12:32
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/32; A23G9/40; A23C; A23C9/00; A23C9/12; A23C9/13; A23C9/137; A23G9/34; A23L; A23L29/00; A23L29/20; A23L29/206; A23L29/238; A23L29/256; A23C2210/00; A23C2210/30; A23G2200/00; A23G2200/06
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
22 words
A stabilizer for use in soft serve or hard frozen yogurt which comprises by weight: Propylene glycol alginate--45-60% Sodium Alginate--15-35% Guar--10-20% Carrageenan--2-10%
Claim 2
Dependent Claim
22 words
A stabilizer for use in soft serve or hard frozen yogurt which comprises by weight: Propylene glycol alginate--45-60% Sodium Alginate--15-35% Guar--10-20% Carrageenan--2-10%
Claim 3
Dependent Claim
20 words
The stabilizer of claim 1 which comprises by weight Propylene glycol alginate--about 53% Sodium alginate--about 25% Guar--about 16% Carrageenan--about 6%
Claim 4
Dependent Claim
19 words
A stabilizer blend which comprises by weight 55-75% of a stabilizer of claim 1 and 25-45% of an emulsifier.
Claim 5
Dependent Claim
26 words
A soft serve or hard frozen yogurt containing a 0.1-0.4% by weight of a stabilizer which comprises by weight: Propylene glycol alginate--45-60% Sodium alginate--15-35% Guar--10-20% Carrageenan--2-10%
Claim 6
Dependent Claim
26 words
A soft serve or hard frozen yogurt containing a 0.1-0.4% by weight of a stabilizer which comprises by weight: Propylene glycol alginate--45-60% Sodium alginate--15-35% Guar--10-20% Carrageenan--2-10%
Claim 7
Dependent Claim
16 words
A yogurt of claim 4 containing about 0.2% by weight of a stabilizer of claim 2.
Claim 8
Dependent Claim
31 words
A soft serve or hard frozen yogurt containing 0.15-0.60% by weight of a stabilizer blend which comprises by weight 25-45% of an emulsifier and 55-75% of a stabilizer of claim 1.
Claim 9
Dependent Claim
44 words
A yogurt of claim 6 containing about 0.3% by weight of a stabilizer blend which comprises by weight about 33% of an emulsifier and about 67% of a stabilizer which comprises by weight: Propylene glycol alginate--about 53% Sodium alginate--about 25% Guar--about 16% Carrageenan--about 6%
Claim 10
Dependent Claim
57 words
In a process for the preparation of a cultured soft serve or hard frozen yogurt which comprises the stabilization, pasteurization, homogenization and culturing of a milk solution, the improvement comprising the addition, prior to pasteurization and culturing, of 0.1 to 0.4% by weight of a stabilizer which comprises by weight: Propylene glycol alginate--45-60% Sodium alginate--15-35% Guar--10-20% Carrageenan--2-10%
Claim 11
Dependent Claim
57 words
In a process for the preparation of a cultured soft serve or hard frozen yogurt which comprises the stabilization, pasteurization, homogenization and culturing of a milk solution, the improvement comprising the addition, prior to pasteurization and culturing, of 0.1 to 0.4% by weight of a stabilizer which comprises by weight: Propylene glycol alginate--45-60% Sodium alginate--15-35% Guar--10-20% Carrageenan--2-10%
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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) | 1982-12-10 | 1983-06-11 | 1983-12-11 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1986-12-10 | 1987-06-11 | 1987-12-11 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1990-12-10 | 1991-06-11 | 1991-12-11 | $7700.00 | Window Closed / Lapsed |