US4211802A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of making a cooking vessel release material
Assignee: Individual
•
Filing: 1978-12-21
•
Granted: 1980-07-08
•
Expires: 1998-12-21
Abstract
Abstract A composition and method for making a cooking vessel release paste containing 50 parts by weight of a clear flour, from 23-30 parts by weight of soybean flour, from 118-140 parts by weight of a liquid hydrogenated vegetable oil, from 95-110 parts by weight of a vegetable shortening and from 5-10 parts by weight of lecithin.
Inventors
- 👤 Wayne C. Carey
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-27 13:55
CPC Classifications
A; A21; A21D; A21D8/00; A21D8/08
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
61 words
A cooking vessel release paste composition, consisting essentially of: 50 parts by weight of clear flour, 23-30 parts by weight of a soybean flour, from 95-110 parts by weight of a hydrogenated soybean oil having a capillary melting point of approximately 117° F., from 118-140 parts by weight of a soybean oil stabilized against oxidation, and from 5-10 parts of lecithin.
Claim 2
Dependent Claim
61 words
A cooking vessel release paste composition, consisting essentially of: 50 parts by weight of clear flour, 23-30 parts by weight of a soybean flour, from 95-110 parts by weight of a hydrogenated soybean oil having a capillary melting point of approximately 117° F., from 118-140 parts by weight of a soybean oil stabilized against oxidation, and from 5-10 parts of lecithin.
Claim 3
Dependent Claim
31 words
A cooking vessel release paste composition, according to claim 1, wherein said soybean oil stabilized against oxidation has a peroxide value of about 1.0, and an A.O.M. value of 20 hours.
Claim 4
Dependent Claim
65 words
A cooking vessel release paste composition, according to claim 2, wherein said hydrogenated soybean oil has a penetration of 136 and SFI values at 50° F. of 30.1, at 70° F. of 20.2, at 80° F. of 18.8, at 92° F. of 13.9, and at 101° F. of 9.7, and wherein said soybean oil stabilized against oxidation has a cold test value of 15 hours.
Claim 5
Dependent Claim
62 words
A cooking vessel release paste composition, according to claim 3, wherein the amount of said soybean flour is 25 parts by weight, wherein the amount of said soybean oil stabilized against oxidation is 125 parts by weight, wherein the amount of said hydrogenated soybean oil is 100 parts by weight, and wherein the amount of said lecithin is 8 parts by weight.
Claim 6
Dependent Claim
102 words
A process for making a cooking vessel release paste consisting essentially of the steps of: adding to a blending container 50 parts by weight of clear flour, 23-30 parts by weight of a soybean flour, from 95-110 parts by weight of a hydrogenated soybean oil having a capillary melting point of approximately 117° F., from 118-140 parts by weight of a soybean oil stabilized against oxidation, and from 5-10 parts of lecithin, heating and mixing said ingredients in said blending container to a temperature of from about 70° F. to about 130° F., and placing said mixed ingredients into a carrier container.
Claim 7
Dependent Claim
102 words
A process for making a cooking vessel release paste consisting essentially of the steps of: adding to a blending container 50 parts by weight of clear flour, 23-30 parts by weight of a soybean flour, from 95-110 parts by weight of a hydrogenated soybean oil having a capillary melting point of approximately 117° F., from 118-140 parts by weight of a soybean oil stabilized against oxidation, and from 5-10 parts of lecithin, heating and mixing said ingredients in said blending container to a temperature of from about 70° F. to about 130° F., and placing said mixed ingredients into a carrier container.
Claim 8
Dependent Claim
27 words
A process according to claim 5, wherein said soybean oil stabilized against oxidation has a peroxide value of about 1.0, and an A.O.M. value of 20 hours.
Claim 9
Dependent Claim
61 words
A process according to claim 6, wherein said hydrogenated soybean oil has a penetration of 136 and SFI values of 50° F. of 30.1, at 70° F. of 20.2, at 80° F. of 18.8, at 92° F. of 13.9, and at 101° F. of 9.7, and wherein said soybean oil stabilized against oxidation has a cold test value of 15 hours.
Claim 10
Dependent Claim
58 words
A process according to claim 7, wherein the amount of said soybean flour is 25 parts by weight, wherein the amount of said soybean oil stabilized against oxidation is 125 parts by weight, wherein the amount of said hydrogenated soybean oil is 100 parts by weight, and wherein the amount of said lecithin is 8 parts by weight.
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) | 1983-07-08 | 1984-01-07 | 1984-07-08 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-07-08 | 1988-01-07 | 1988-07-08 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-07-08 | 1992-01-07 | 1992-07-08 | $7700.00 | Window Closed / Lapsed |