US4226895A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Flavored spreadable emulsion
Assignee: Durkee Industrial Foods Corp
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Filing: 1979-02-01
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Granted: 1980-10-07
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Expires: 1999-02-01
Abstract
Abstract A non-pourable, flavored, spreadable emulsion comprising about 8 to about 15% of a high solids fat, the balance being water and sweetening agent with lesser amounts of stabilizing agent, emulsifier, and protein. The use of a high solids fat makes the emulsion temperature stable over a wide temperature range. The emulsion is particularly suitable as a spreadable syrup for such food products as pancakes and waffles, and becomes fluid at the usual temperatures of serving of such products.
Inventors
- 👤 Donald E. Miller
- 👤 Charles E. Werstak
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-09 09:10
CPC Classifications
A; A23; A23L; A23L35/00; A23L29/00; A23L29/30; A23L5/00
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
157 words
A flavored, spreadable emulsion which is non-pourable over a wide temperature range including room temperature and which is readily spreadable at elevated temperatures above about 110° F. consisting essentially of, based on the total weight of the emulsion, about 8% to about 15% vegetable fat, water and sweetening agent, in the proportion of about 3-4:1 sweetening agent to water, a bodying amount of stabilizing agent, and emulsifying amounts of an oil-in-water emulsifier and water dispersible or soluble protein, the relative proportions of emulsifier and protein being those necessary to maintain said non-pourable but spreadable emulsion consistency, said stabilizing agent, emulsifier and protein in combination comprising less than about 10% by weight of the emulsion; said fat having a Wiley Melting Point in the range of about 90° to about 115° F., and an approximate solid-fat index of: ______________________________________
Temperature, Approximate
° F. Solid-Fat Index
______________________________________
50 65 ± 10
92 more than 18
100 11 max.
______________________________________
Claim 2
Dependent Claim
157 words
A flavored, spreadable emulsion which is non-pourable over a wide temperature range including room temperature and which is readily spreadable at elevated temperatures above about 110° F. consisting essentially of, based on the total weight of the emulsion, about 8% to about 15% vegetable fat, water and sweetening agent, in the proportion of about 3-4:1 sweetening agent to water, a bodying amount of stabilizing agent, and emulsifying amounts of an oil-in-water emulsifier and water dispersible or soluble protein, the relative proportions of emulsifier and protein being those necessary to maintain said non-pourable but spreadable emulsion consistency, said stabilizing agent, emulsifier and protein in combination comprising less than about 10% by weight of the emulsion; said fat having a Wiley Melting Point in the range of about 90° to about 115° F., and an approximate solid-fat index of: ______________________________________
Temperature, Approximate
° F. Solid-Fat Index
______________________________________
50 65 ± 10
92 more than 18
100 11 max.
______________________________________
Claim 3
Dependent Claim
27 words
The emulsion of claim 1 wherein said fat has a low lauric acid content, at least a substantial portion of the sweetening agent being corn syrup solids.
Claim 4
Dependent Claim
20 words
The emulsion of claim 2 wherein table syrup provides at least a portion of the water and sweetening agent content.
Claim 5
Dependent Claim
18 words
The emulsion of claim 3 wherein said emulsifier is a mono- and diglyceride having a soft plastic consistency.
Claim 6
Dependent Claim
13 words
The emulsion of claim 4 wherein said stabilizing agent is a carrageenan gum.
Claim 7
Dependent Claim
139 words
A flavored, spreadable emulsion which is non-pourable over a wide temperature range including room temperature and which is readily spreadable at elevated temperatures above about 110° F. consisting essentially, based on the total weight of the emulsion, of about 8-15% hydrogenated vegetable fat, about 0.8-1% water dispersible or soluble protein defined as actual protein content, about 0.5-1.4% stabilizer, about 0.1-2% oil-in-water emulsifier and sweetening agent and water in the proportion of about 3-4:1 sweetening agent to water, at least a substantial portion of the sweetening agent being corn syrup solids, said hydrogenated vegetable fat being essentially non-lauric and having a Wiley Melting Point in the range of about 90° F. to about 115° and an approximate solid-fat index of: ______________________________________
Temperature, Approximate
° F. Solid-Fat Index
______________________________________
50 65 ± 10
92 more than 18
100 11 max.
______________________________________
Claim 8
Dependent Claim
139 words
A flavored, spreadable emulsion which is non-pourable over a wide temperature range including room temperature and which is readily spreadable at elevated temperatures above about 110° F. consisting essentially, based on the total weight of the emulsion, of about 8-15% hydrogenated vegetable fat, about 0.8-1% water dispersible or soluble protein defined as actual protein content, about 0.5-1.4% stabilizer, about 0.1-2% oil-in-water emulsifier and sweetening agent and water in the proportion of about 3-4:1 sweetening agent to water, at least a substantial portion of the sweetening agent being corn syrup solids, said hydrogenated vegetable fat being essentially non-lauric and having a Wiley Melting Point in the range of about 90° F. to about 115° and an approximate solid-fat index of: ______________________________________
Temperature, Approximate
° F. Solid-Fat Index
______________________________________
50 65 ± 10
92 more than 18
100 11 max.
______________________________________
Claim 9
Dependent Claim
27 words
The emulsion of claim 6 wherein said emulsifier is a mono- and diglyceride having a plastic consistency and a Capillary Melting Point less than about 140° F.
Claim 10
Dependent Claim
33 words
The emulsion of claim 6 wherein said emulsifier is selected from the group consisting of a soft partial glycerol ester; a propylene glycol ester; a sorbitan ester; and an ethoxylated mono- and diglyceride.
Claim 11
Dependent Claim
10 words
The emulsion of claim 8 wherein said stabilizer is carrageenan.
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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) | 1983-10-07 | 1984-04-07 | 1984-10-07 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-10-07 | 1988-04-07 | 1988-10-07 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-10-07 | 1992-04-07 | 1992-10-07 | $7700.00 | Window Closed / Lapsed |