US4217370A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Lipid-containing feed supplements and foodstuffs
Assignee: Blue Wing Corp
•
Filing: 1978-09-29
•
Granted: 1980-08-12
•
Expires: 1998-09-29
Abstract
Abstract A process for making lipid-containing foodstuffs comprising solubilizing particulate proteinaceous matter, admixing a lipid material so as to form an emulsion, and contacting the emulsion with an effective amount of a pH adjusting agent to lower the pH to its isoelectric point, thereby aggregating the protein and simultaneously microencapsulating the lipid.
Inventors
- 👤 Robert M. Rawlings
- 👤 Donald Procter
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 10:33
CPC Classifications
B; B01; B01J; B01J13/00; B01J13/02; B01J13/06; B01J13/08; A; A23; A23C; A23C19/00; A23C19/06; A23C19/086; A23D; A23D9/00; A23D9/02; A23D9/04; A23D9/05; A23K; A23K20/00; A23K20/10; A23K20/142; A23K20/147; A23K20/158; A23K40/00; A23K40/30; A23K40/35; A23L; A23L13/00; A23L13/60; A23P; A23P10/00; A23P10/30; Y; Y10; Y10S; Y10S426/00; Y10S426/807
Claims Analysis
Total Claims: 104
Claim 1
Independent Claim
133 words
A process for producing nutrient compositions containing microencapsulated lipids in proteinaceous matter consisting of: (a) contacting particulate protein and water and adjusting the pH thereof to a pH value between about 9 and about 13 by the addition of a protein solubilization agent thereto and admixing the resulting mixture to solubilize said protein in said water; (b) admixing a lipid material with the solubilized protein so as to form an emulsion wherein said lipid is in the form of globules of sizes in the range of from about 0.5 to about 50 microns; and (c) contacting the emulsion with an effective amount of pH adjusting agent to lower the pH of the emulsion to at least its isoelectric point, thereby aggregating the protein and microencapsulating the lipid to thereby form said nutrient composition.
Claim 2
Dependent Claim
133 words
A process for producing nutrient compositions containing microencapsulated lipids in proteinaceous matter consisting of: (a) contacting particulate protein and water and adjusting the pH thereof to a pH value between about 9 and about 13 by the addition of a protein solubilization agent thereto and admixing the resulting mixture to solubilize said protein in said water; (b) admixing a lipid material with the solubilized protein so as to form an emulsion wherein said lipid is in the form of globules of sizes in the range of from about 0.5 to about 50 microns; and (c) contacting the emulsion with an effective amount of pH adjusting agent to lower the pH of the emulsion to at least its isoelectric point, thereby aggregating the protein and microencapsulating the lipid to thereby form said nutrient composition.
Claim 3
Dependent Claim
32 words
The process of claim 1 wherein the particulate protein is solubilized by contacting it with a solubilization agent selected from the group consisting of the nontoxic alkali and alkaline earth metal hydroxides.
Claim 4
Dependent Claim
12 words
The process of claim 2 wherein the solubilization agent is sodium hydroxide.
Claim 5
Dependent Claim
20 words
The process of claim 2 wherein the solubilization agent is in aqueous solution when contacted with the particulate proteinaceous matter.
Claim 6
Dependent Claim
22 words
The process of claim 1 wherein the lipid material is heated to its melting point prior to admixing with the solubilized protein.
Claim 7
Dependent Claim
36 words
The process of claim 1 wherein the wherein said admixing of said lipid material with said solubilized protein creates frictional heat which is sufficient to raise the temperature of the lipid material above its melting point.
Claim 8
Dependent Claim
29 words
The process of claim 1 wherein the solubilized proteinaceous matter is heated to a temperature above the melting point of the lipid material prior to admixing with the lipid.
Claim 9
Dependent Claim
37 words
The process of claim 1 wherein the emulsion contains from about 5 to about 40% by weight protein, from about 50 to about 70% by weight water, and from about 6 to about 25% by weight lipid.
Claim 10
Dependent Claim
32 words
The process of claim 1 wherein the pH adjusting agent is selected from the group consisting of phosphoric acid, hydrochloric acid, lactic acid, acetic acid, sulfuric acid, and salts of polyvalent metals.
Claim 11
Dependent Claim
19 words
The process of claim 1 wherein the size of the particulate proteinaceous matter is not greater than about 1/8".
Claim 12
Dependent Claim
35 words
The process of claim 1 wherein the particulate proteinaceous matter is selected from the group consisting of animal bone, animal tissue, fish bone, fish tissue, poultry bone, poultry tissue, vegetable protein, milk whey, and collagen.
Claim 13
Dependent Claim
28 words
The process of claim 1 wherein the lipid material is selected from the group consisting of animal fat, poultry fat, fish oil, polyunsaturated vegetable oil, and dairy products.
Claim 14
Dependent Claim
48 words
A method of providing dietary lipid and proteinaceous material to ruminant animals such that when consumed by said ruminant said lipid bypasses the rumen and is assimilated in the abomasum and lower gut comprising: feeding said ruminant animals a nutrient composition produced by the process of claim 1.
Claim 15
Dependent Claim
24 words
The process of claim 1 wherein the pH of the pH adjusted emulsion at its isoelectric point ranges from about 3.0 to about 8.5.
Claim 16
Dependent Claim
23 words
The process of claim 1 wherein the proteinaceous matter is meat and the pH of the emulsion is lowered to its isoelectric point.
Claim 17
Dependent Claim
22 words
The process of claim 1 wherein the admixing step is performed at a temperature from about 40 to about 60 degrees C.
Claim 18
Dependent Claim
10 words
The product produced according to the process of claim 1.
Claim 19
Dependent Claim
20 words
The process of claim 1 wherein the lipid globules range in size from about 0.5 microns to about 10 microns.
Claim 20
Dependent Claim
19 words
The process of claim 1 including the additional step of grinding proteinaceous matter into particulate form prior to solubilizing.
Claim 21
Dependent Claim
13 words
The product of claim 17 incorporated into meat products suitable for human consumption.
Claim 22
Dependent Claim
25 words
The product of claim 20 wherein the meat products suitable for human consumption are selected from the group consisting of meat patties, sausage, and bologna.
Claim 23
Dependent Claim
143 words
A process for producing nutrient compositions containing microencapsulated lipids in proteinaceous matter consisting of: (a) grinding the proteinaceous matter to particulate form; (b) simultaneously with the grinding step of (a), contacting said protein with water and adjusting the pH value between about 9 and about 13 with a protein solubiliization agent and admixing the resultng mixture to solubilize said protein in said water; (c) admixing a lipid material with the solubilized proteinaceous matter so as to form an emulsion wherein said lipids are in the form of globules of a size in the range of from about 0.5 to about 50 microns; and (d) contacting the emulsion with an effective amount of a pH adjusting agent to lower the pH of the emulsion to at least its isoelectric point, thereby aggregating the protein and microencapsulating the lipid to thereby form said nutrient composition.
Claim 24
Dependent Claim
143 words
A process for producing nutrient compositions containing microencapsulated lipids in proteinaceous matter consisting of: (a) grinding the proteinaceous matter to particulate form; (b) simultaneously with the grinding step of (a), contacting said protein with water and adjusting the pH value between about 9 and about 13 with a protein solubiliization agent and admixing the resultng mixture to solubilize said protein in said water; (c) admixing a lipid material with the solubilized proteinaceous matter so as to form an emulsion wherein said lipids are in the form of globules of a size in the range of from about 0.5 to about 50 microns; and (d) contacting the emulsion with an effective amount of a pH adjusting agent to lower the pH of the emulsion to at least its isoelectric point, thereby aggregating the protein and microencapsulating the lipid to thereby form said nutrient composition.
Claim 25
Dependent Claim
38 words
The process of claim 22 wherein said pH of the particulate proteinaceous matter and water is adjusted by contacting it with a solubilization agent selected from the group consisting of the nontoxic alkali and alkaline earth metal hydroxides.
Claim 26
Dependent Claim
12 words
The process of claim 23 wherein the solubilization agent is sodium hydroxide.
Claim 27
Dependent Claim
20 words
The process of claim 23 wherein the solubilization agent is in aqueous solution when added to the particulate proteinaceous matter.
Claim 28
Dependent Claim
23 words
The process of claim 22 wherein the lipid material is heated to its melting point prior to admixing with the solubilized proteinaceous material.
Claim 29
Dependent Claim
34 words
The process of claim 22 wherein said admixing of said lipid material and said solubilized protein creates frictional heat which is sufficient to raise the temperature of the lipid material above its melting point.
Claim 30
Dependent Claim
29 words
The process of claim 22 wherein the solubilized proteinaceous matter is heated to a temperature above the melting point of the lipid material prior to admixing with the lipid.
Claim 31
Dependent Claim
37 words
The process of claim 22 wherein the emulsion contains from about 5 to about 40% by weight protein, from about 50 to about 70% by weight water, and from about 6 to about 25% by weight lipid.
Claim 32
Dependent Claim
32 words
The process of claim 22 wherein the pH adjusting agent is selected from the group consisting of phosphoric acid, hydrochloric acid, lactic acid, acetic acid, sulfuric acid, and salts of polyvalent metals.
Claim 33
Dependent Claim
19 words
The process of claim 22 wherein the size of the particulate proteinaceous matter is not greater than about 1/8".
Claim 34
Dependent Claim
35 words
The process of claim 22 wherein the particulate proteinaceous matter is selected from the group consisting of animal bone, animal tissue, fish bone, fish tissue, poultry bone, poultry tissue, vegetable protein, milk whey, and collagen.
Claim 35
Dependent Claim
28 words
The process of claim 22 wherein the lipid material is selected from the group consisting of animal fat, poultry fat, fish oil, polyunsaturated vegetable oil, and dairy products.
Claim 36
Dependent Claim
24 words
The process of claim 22 wherein the pH of the pH adjusted emulsion at its isoelectric point ranges from about 3.0 to about 8.5.
Claim 37
Dependent Claim
23 words
The process of claim 22 wherein the proteinaceous matter is meat and the pH of the emulsion is lowered to its isoelectric point.
Claim 38
Dependent Claim
23 words
The process of claim 22 wherein the admixing step is performed at a temperature of from about 40 to about 60 degrees C.
Claim 39
Dependent Claim
10 words
The product produced according to the process of claim 22.
Claim 40
Dependent Claim
20 words
The process of claim 22 wherein the lipid globules range in size from about 0.5 microns to about 10 microns.
Claim 41
Dependent Claim
13 words
The product of claim 37 incorporated into meat products suitable for human consumption.
Claim 42
Dependent Claim
25 words
The product of claim 39 wherein the meat products suitable for human consumption are selected from the group consisting of meat patties, sausage, and bologna.
Claim 43
Dependent Claim
160 words
A process for producing processed meat products containing microencapsulated lipids in proteinaceous matter comprising: (a) grinding a mixture of proteinaceous matter, lipid, and water which has at least 5 weight percent protein based upon said lipid said mixture comprising meat; (b) adding an effective amount of a solubilization agent to said mixture to result in a pH thereof between about 9 and about 13 to thereby solubilize said proteinaceous matter in said water; (c) agitating the mixture of solubilized proteinaceous matter and lipids for an effective period of time to form an emulsion wherein said lipid is in globule form having sizes in the range of from about 0.5 to about 50 microns; and (d) contacting the emulsion with an effective amount of a pH adjusting agent to lower the pH of the emulsion to at least the isoelectric point of said proteinaceous matter, thereby aggregating said proteinaceous matter and microencapsulating said lipid to thereby form said processed meat product.
Claim 44
Dependent Claim
160 words
A process for producing processed meat products containing microencapsulated lipids in proteinaceous matter comprising: (a) grinding a mixture of proteinaceous matter, lipid, and water which has at least 5 weight percent protein based upon said lipid said mixture comprising meat; (b) adding an effective amount of a solubilization agent to said mixture to result in a pH thereof between about 9 and about 13 to thereby solubilize said proteinaceous matter in said water; (c) agitating the mixture of solubilized proteinaceous matter and lipids for an effective period of time to form an emulsion wherein said lipid is in globule form having sizes in the range of from about 0.5 to about 50 microns; and (d) contacting the emulsion with an effective amount of a pH adjusting agent to lower the pH of the emulsion to at least the isoelectric point of said proteinaceous matter, thereby aggregating said proteinaceous matter and microencapsulating said lipid to thereby form said processed meat product.
Claim 45
Dependent Claim
33 words
The process of claim 41 wherein the particulate proteinaceous matter is solubilized by contacting it with a solubilization agent selected from the group consisting of the nontoxic alkali and alkaline earth metal hydroxides.
Claim 46
Dependent Claim
12 words
The process of claim 42 wherein the solubilization agent is sodium hydroxide.
Claim 47
Dependent Claim
19 words
The process of claim 41 wherein the solubilization agent is in aqueous solution when added to the proteinaceous matter.
Claim 48
Dependent Claim
26 words
The process of claim 41 wherein the mixture of proteinaceous matter and lipid is heated to a temperature above the melting point of the lipid material.
Claim 49
Dependent Claim
32 words
The process of claim 41 wherein the pH adjusting agent is selected from the group consisting of phosphoric acid, hydrochloric acid, lactic acid, acetic acid, sulfuric acid, and salts of polyvalent metals.
Claim 50
Dependent Claim
19 words
The process of claim 41 wherein the lipid globules range in size from about 0.5 to about 10 microns.
Claim 51
Dependent Claim
19 words
The process of claim 41 wherein the size of the particulate proteinaceous matter is not greater than about 1/8".
Claim 52
Dependent Claim
35 words
The process of claim 41 wherein the particulate proteinaceous matter is selected from the group consisting of animal bone, animal tissue, fish bone, fish tissue, poultry bone, poultry tissue, vegetable protein, milk whey, and collagen.
Claim 53
Dependent Claim
28 words
The process of claim 41 wherein the lipid material is selected from the group consisting of animal fat, poultry fat, fish oil, polyunsaturated vegetable oil, and dairy products.
Claim 54
Dependent Claim
24 words
The process of claim 41 wherein the pH of the pH adjusted emulsion at its isoelectric point ranges from about 3.0 to about 8.5.
Claim 55
Dependent Claim
32 words
The process of claim 41 wherein the proteinaceous matter is meat and the pH of the emulsion is lowered to a value in the range of from about 6.5 to about 8.5.
Claim 56
Dependent Claim
10 words
The product produced according to the process of claim 41.
Claim 57
Dependent Claim
13 words
The product of claim 41 incorporated into meat products suitable for human consumption.
Claim 58
Dependent Claim
25 words
The product of claim 41 wherein the meat products suitable for human consumption are selected from the group consisting of meat patties, sausage, and bologna.
Claim 59
Dependent Claim
167 words
A process for microencapsulating lipids selected from the groups comprising polyunsaturated vegetable oil and animal fats into textured vegetable protein for inclusion into meat products consisting of: (a) solubilizing said textured vegetable protein in water by adding an effective amount of a solubilization agent to effect a pH in the range of from about 9 to about 13 therein; (b) blending the resulting solubilized textured vegetable protein for an effective amount of time to produce a smooth texture; (c) admixing a lipid selected from the group comprising polyunsaturated vegetable oil and animal fat for an effective period of time to form an emulsion containing solubilized protein and fat in the form of discrete globules having a particle size in the range of from about 0.5 to about 50 microns; and (d) contacting the emulsion with an effective amount of pH adjusting agent to lower the pH of the emulsion to at least the isoelectric point of said textured protein, thereby aggregating the protein and microencapsulating the fat.
Claim 60
Dependent Claim
167 words
A process for microencapsulating lipids selected from the groups comprising polyunsaturated vegetable oil and animal fats into textured vegetable protein for inclusion into meat products consisting of: (a) solubilizing said textured vegetable protein in water by adding an effective amount of a solubilization agent to effect a pH in the range of from about 9 to about 13 therein; (b) blending the resulting solubilized textured vegetable protein for an effective amount of time to produce a smooth texture; (c) admixing a lipid selected from the group comprising polyunsaturated vegetable oil and animal fat for an effective period of time to form an emulsion containing solubilized protein and fat in the form of discrete globules having a particle size in the range of from about 0.5 to about 50 microns; and (d) contacting the emulsion with an effective amount of pH adjusting agent to lower the pH of the emulsion to at least the isoelectric point of said textured protein, thereby aggregating the protein and microencapsulating the fat.
Claim 61
Dependent Claim
10 words
The product formed according to the process of claim 56.
Claim 62
Dependent Claim
11 words
The product of claim 57 further mixed with ground lean meat.
Claim 63
Dependent Claim
22 words
The process of claim 56 wherein the solubilization agent is selected from the group consisting of alkali and alkaline earth metal hydroxides.
Claim 64
Dependent Claim
13 words
The process of claim 56 wherein the polyunsaturated vegetable oil is safflower oil.
Claim 65
Dependent Claim
13 words
The process of claim 56 wherein the pH adjusting agent is phosphoric acid.
Claim 66
Dependent Claim
15 words
The method of claim 56 wherein the pH of the solubilized mixture is about 11.7.
Claim 67
Dependent Claim
20 words
The process of claim 56 wherein the pH of the pH adjusted emulsion at its isoelectric point is about 7.5.
Claim 68
Dependent Claim
26 words
The process of claim 56 wherein animal fat is heated to a temperature above its melting point prior to admixing with the solubilized textured vegetable protein.
Claim 69
Dependent Claim
134 words
A process for microencapsulating the fat contained in cheese comprising: (a) contacting ground cheese with an effective amount of a solubilization agent to effect a pH in the range of from about 9 to about 13 therein and to solubilize the protein contained in the cheese; (b) agitating the solubilized mixture to form an emulsion containing the solubilized protein and fat in the form of discrete globules having sizes in the range of from about 0.5 to about 50 microns; (c) contacting the emulsion with an effective amount of a pH adjusting agent to lower the pH of the emulsion to the isoelectric point of said protein, thereby aggregating the protein and microencapsulating the fat; and (d) drying the resulting gel to form a granular to powder particulate having no signs of free fat.
Claim 70
Dependent Claim
134 words
A process for microencapsulating the fat contained in cheese comprising: (a) contacting ground cheese with an effective amount of a solubilization agent to effect a pH in the range of from about 9 to about 13 therein and to solubilize the protein contained in the cheese; (b) agitating the solubilized mixture to form an emulsion containing the solubilized protein and fat in the form of discrete globules having sizes in the range of from about 0.5 to about 50 microns; (c) contacting the emulsion with an effective amount of a pH adjusting agent to lower the pH of the emulsion to the isoelectric point of said protein, thereby aggregating the protein and microencapsulating the fat; and (d) drying the resulting gel to form a granular to powder particulate having no signs of free fat.
Claim 71
Dependent Claim
12 words
The powdered cheese product prepared according to the process of claim 65.
Claim 72
Dependent Claim
16 words
The process of claim 65 wherein the solubilization agent is an aqueous solution of sodium hydroxide.
Claim 73
Dependent Claim
13 words
The process of claim 65 wherein the pH adjusting agent is phosphoric acid.
Claim 74
Dependent Claim
15 words
The process of claim 65 wherein the pH of the solubilized mixture is about 9.3.
Claim 75
Dependent Claim
20 words
The process of claim 65 wherein the pH of the pH adjusted emulsion at its isoelectric point is about 4.7.
Claim 76
Dependent Claim
145 words
A process for producing animal meal from animal processing wastes comprising: (a) grinding the animal wastes to form a slurry, said animal wastes containing fat and at least 5 weight percent protein; (b) simultaneously with the grinding step of (a), solubilizing the protein contained within the slurry with an effective amount of a solubilization agent to impart a pH thereto in the range of from about 9.5 to about 13; (c) agitating the slurry for an effective period of time to form an emulsion containing solubilized protein and fat in the form of discrete globules having particle sizes in the range of from about 0.5 to about 50 microns; and (d) contacting the emulsion with an effective amount of a pH adjusting agent to lower the pH of the emulsion to the isoelectric point of said protein, thereby aggregating the protein and microencapsulating the fat.
Claim 77
Dependent Claim
145 words
A process for producing animal meal from animal processing wastes comprising: (a) grinding the animal wastes to form a slurry, said animal wastes containing fat and at least 5 weight percent protein; (b) simultaneously with the grinding step of (a), solubilizing the protein contained within the slurry with an effective amount of a solubilization agent to impart a pH thereto in the range of from about 9.5 to about 13; (c) agitating the slurry for an effective period of time to form an emulsion containing solubilized protein and fat in the form of discrete globules having particle sizes in the range of from about 0.5 to about 50 microns; and (d) contacting the emulsion with an effective amount of a pH adjusting agent to lower the pH of the emulsion to the isoelectric point of said protein, thereby aggregating the protein and microencapsulating the fat.
Claim 78
Dependent Claim
10 words
The animal meal produced by the process of claim 71.
Claim 79
Dependent Claim
23 words
The process of claim 71 wherein the solubilization agent is selected from the group consisting of sodium hydroxide, calcium hydroxide, and potassium hydroxide.
Claim 80
Dependent Claim
35 words
The process of claim 71 wherein the slurry is sufficiently agitated to form an emulsion containing fat in the form of discrete globules having a particle dimension ranging from about 0.5 to about 10 microns.
Claim 81
Dependent Claim
24 words
The process of claim 71 wherein the pH of the pH adjusted emulsion at its isoelectric point ranges from about 3.0 to about 8.5.
Claim 82
Dependent Claim
30 words
The process of claim 71 wherein the pH adjusting agent is selected from the group consisting of phosphoric acid, hydrochloric acid, sulfuric acid, acetic acid, and salts of polyvalent metals.
Claim 83
Dependent Claim
58 words
The process of claim 71 including the additional steps of: contacting the resulting fat encapsulated animal meal with an effective amount of a pH adjusting agent to lower the pH level of the animal meal to less than about 6.5; and maintaining the animal meal for an effective period of time to effect syneresis of the animal meal.
Claim 84
Dependent Claim
17 words
The process of claim 77 wherein the water exuded during syneresis is separated from the animal meal.
Claim 85
Dependent Claim
19 words
The process of claim 71 wherein the resulting fat encapsulated animal meal is dried to form a particulate powder.
Claim 86
Dependent Claim
34 words
The process of claim 71 wherein the animal waste is heated to a temperature above the melting point of the fat contained therein during the step of grinding the animal wastes to a slurry.
Claim 87
Dependent Claim
29 words
The process of claim 71 wherein agitation of the slurry to form the emulsion is carried out at a temperature sufficient to melt the fat contained within the slurry.
Claim 88
Dependent Claim
24 words
The process of claim 71 wherein the agitation step is carried out at the temperature of from about 40 to about 60 degrees C.
Claim 89
Dependent Claim
30 words
The process of claim 79 wherein water is admixed with the powdered animal meal formed thereby, and the individual particles of meal absorb up to about 80 weight percent water.
Claim 90
Dependent Claim
15 words
The process of claim 80 wherein the protein containing slurry is solubilized after said grinding.
Claim 91
Dependent Claim
166 words
A process for producing a lipid containing feed supplement containing from about 5 to about 40 weight percent proteinaceous material, from about 50 to about 70 percent by weight water, and from about 6 to about 25 weight percent liquid consisting of: (a) solubilizing said proteinaceous material in said water to form a proteinaceous water mixture by contacting said proteinaceous material in water with an effective amount of a solubilization agent to yield a pH in the range of from about 9 to about 13; (b) admixing said lipid material with the proteinaceous solution to form an emulsion wherein said lipid material is in globule form having particle sizes in the range of from about 0.5 to about 50 microns; (c) contacting the emulsion with an effective amount of a pH adjusting agent sufficient to lower the pH of the emulsion to not greater than about 6 and to cause gelatinization of the emulsion; and (d) drying the resulting gel to form a particulate feed supplement.
Claim 92
Dependent Claim
166 words
A process for producing a lipid containing feed supplement containing from about 5 to about 40 weight percent proteinaceous material, from about 50 to about 70 percent by weight water, and from about 6 to about 25 weight percent liquid consisting of: (a) solubilizing said proteinaceous material in said water to form a proteinaceous water mixture by contacting said proteinaceous material in water with an effective amount of a solubilization agent to yield a pH in the range of from about 9 to about 13; (b) admixing said lipid material with the proteinaceous solution to form an emulsion wherein said lipid material is in globule form having particle sizes in the range of from about 0.5 to about 50 microns; (c) contacting the emulsion with an effective amount of a pH adjusting agent sufficient to lower the pH of the emulsion to not greater than about 6 and to cause gelatinization of the emulsion; and (d) drying the resulting gel to form a particulate feed supplement.
Claim 93
Dependent Claim
20 words
The process of claim 85 wherein prior to the step of drying the resulting gel, free water is separated therefrom.
Claim 94
Dependent Claim
28 words
The process of claim 85 wherein the proteinaceous material is solubilized by a solubilization agent selected from the group consisting of the alkali and alkaline earth metal hydroxides.
Claim 95
Dependent Claim
12 words
The process of claim 87 wherein the solubilization agent is sodium hydroxide.
Claim 96
Dependent Claim
19 words
The process of claim 85 wherein the solubilization agent is in aqueous solution when contacted with the proteinaceous material.
Claim 97
Dependent Claim
45 words
The process of claim 85 wherein the emulsion is prepared by admixing an aqueous solution containing from about 5 to about 40 weight percent protein as the continuous phase and from about 6 to about 25 weight percent liquid lipid material as the disperse phase.
Claim 98
Dependent Claim
23 words
The process of claim 85 wherein the lipid material is in liquid form during admixture with the proteinaceous material to form the emulsion.
Claim 99
Dependent Claim
29 words
The process of claim 85 wherein the preferred pH adjusting agent is an acid selected from the group consisting of phosphoric acid, lactic acid, acetic acid, and sulfuric acid.
Claim 100
Dependent Claim
24 words
The process of claim 85 wherein the pH of the pH adjusted emulsion at its isoelectric point ranges from about 3.0 to about 5.0.
Claim 101
Dependent Claim
29 words
The process of claim 85 wherein the preferred moisture content of the particulate feed supplement is not more than about 14 weight percent of the total particulate feed supplement.
Claim 102
Dependent Claim
10 words
The feed supplement produced by the process of claim 85.
Claim 103
Dependent Claim
47 words
A method of providing dietary lipid and proteinaceous material to ruminant animals such that when consumed by said ruminant said lipid bypasses the rumen and is assimulated in the abomasum and lower gut comprising: feeding said ruminant aninals animal meal produced by the process of claim 71.
Claim 104
Dependent Claim
48 words
A method of providing dietary lipid and proteinaceous material to ruminant animals such that when consumed by said ruminant said lipid bypasses the rumen and is assimilated in the abomasum and lower gut comprising: feeding said ruminant animals the feed supplement produced by the process of claim 85.
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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) | 1983-08-12 | 1984-02-11 | 1984-08-12 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-08-12 | 1988-02-11 | 1988-08-12 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-08-12 | 1992-02-11 | 1992-08-12 | $7700.00 | Window Closed / Lapsed |