US4229488A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Pasta conditioner
Assignee: Eastman Chemical Co
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Filing: 1979-04-16
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Granted: 1980-10-21
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Expires: 1999-04-16
Abstract
Abstract Composition adapted for use as a starch complexing additive in potatoes and alimentary pasta products is described. The composition comprises a blend of about 25 to about 95% saturated monoglycerides prepared from vegetable oil and about 75 to 5% unsaturated monoglycerides prepared from vegetable oil. The composition is readily dispersible in the food product and overcomes problems such as stickiness in the cooked food.
Inventors
- 👤 James L. Suggs
- 👤 Dan F. Buck
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-01 10:25
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L29/00; A23L29/03; A23L29/035; A23L29/04; A23L29/20; A23L29/206; A23L29/212; A23L29/219; A23L7/00; A23L7/10; A23L7/109
Claims Analysis
Total Claims: 22
Claim 1
Independent Claim
135 words
A water dispersible powder adapted for use as a starch complexing agent in pasta and potato product, the particles of which consist essentially of, (a) from about 85 to about 95% of at least one saturated monoester of the formula ##STR3## wherein R 1 is the residue of a vegetable oil even numbered straight chain saturated fatty acid having from 8 to 22 carbon atoms and R 2 is OH or H, and (b) from about 15% to about 5% of at least one saturated monoester of the formula ##STR4## wherein R 3 is the residue of a vegetable oil even numbered straight chain unsaturated fatty acid having from 8 to 22 carbon atoms and R 4 is OH or H, the percentages of which are based on the total monoglyceride content of the powder.
Claim 2
Dependent Claim
135 words
A water dispersible powder adapted for use as a starch complexing agent in pasta and potato product, the particles of which consist essentially of, (a) from about 85 to about 95% of at least one saturated monoester of the formula ##STR3## wherein R 1 is the residue of a vegetable oil even numbered straight chain saturated fatty acid having from 8 to 22 carbon atoms and R 2 is OH or H, and (b) from about 15% to about 5% of at least one saturated monoester of the formula ##STR4## wherein R 3 is the residue of a vegetable oil even numbered straight chain unsaturated fatty acid having from 8 to 22 carbon atoms and R 4 is OH or H, the percentages of which are based on the total monoglyceride content of the powder.
Claim 3
Dependent Claim
51 words
A water dispersible powder according to claim 1 wherein the saturated monoglyceride is present in an amount of between about 89% and about 91% and the unsaturated monoglyceride is present in an amount of between about 11% and about 9%, the percentages being based on total monoglyceride content of the powder.
Claim 4
Dependent Claim
28 words
A water dispersible powder according to claim 1 wherein the saturated monoglyceride is prepared from saturated soybean oil and the unsaturated monoglyceride is prepared from unsaturated cottonseed oil.
Claim 5
Dependent Claim
23 words
A product selected from alimentary pasta and potatoes comprising from about 0.3% to about 2% by weight of the composition of claim 1.
Claim 6
Dependent Claim
23 words
A product selected from alimentary pasta and potatoes comprising from about 0.3 to about 2% by weight of the composition of claim 2.
Claim 7
Dependent Claim
23 words
A product selected from alimentary pasta and potatoes comprising from about 0.3% to about 2% by weight of the composition of claim 3.
Claim 8
Independent Claim
52 words
The method of preparing a water dispersible powder of saturated and unsaturated monoglycerides useful as an additive in pasta and potato products which comprises melt blending from about 85% to about 95% of a saturated monoglyceride with from about 15% to about 5% of an unsaturated monoglyceride, and subsequently powdering the blend.
Claim 9
Independent Claim
52 words
The method of preparing a water dispersible powder of saturated and unsaturated monoglycerides useful as an additive in pasta and potato products which comprises melt blending from about 85% to about 95% of a saturated monoglyceride with from about 15% to about 5% of an unsaturated monoglyceride, and subsequently powdering the blend.
Claim 10
Independent Claim
58 words
The method of preparing a water dispersible powder consisting essentially of saturated and unsaturated monoglycerides useful as an additive in pasta and potato products which comprises simultaneously esterifying a mixture of from about 85% to about 95% of saturated vegetable oils and from about 15% to about 5% of unsaturated vegetable oils, and subsequently forming a powder therefrom.
Claim 11
Independent Claim
58 words
The method of preparing a water dispersible powder consisting essentially of saturated and unsaturated monoglycerides useful as an additive in pasta and potato products which comprises simultaneously esterifying a mixture of from about 85% to about 95% of saturated vegetable oils and from about 15% to about 5% of unsaturated vegetable oils, and subsequently forming a powder therefrom.
Claim 12
Dependent Claim
72 words
In the process for preparing an alimentary pasta product wherein water and alimentary pasta flour are admixed to form a pasta, the improvement which comprises incorporating into the alimentary pasta from about 0.3 to about 2%, based on the weight of flour, of a powder consisting essentially of from about 25% to about 95% of a saturated monoglyceride and from about 75% to about 5% of an unsaturated monoglyceride into the product.
Claim 13
Dependent Claim
72 words
In the process for preparing an alimentary pasta product wherein water and alimentary pasta flour are admixed to form a pasta, the improvement which comprises incorporating into the alimentary pasta from about 0.3 to about 2%, based on the weight of flour, of a powder consisting essentially of from about 25% to about 95% of a saturated monoglyceride and from about 75% to about 5% of an unsaturated monoglyceride into the product.
Claim 14
Dependent Claim
58 words
A water dispersible powder according to claim 1 characterized in that said powder is in the form of a free flowing homogeneous powder has a melting point of about 50° C. or more, an iodine value of about 5 to about 20 and is wettable in water at 25° C. under mild agitation to form a particulate dispersion.
Claim 15
Dependent Claim
16 words
A powder according to claim 10 having a wettability value of from 0 to about 80.
Claim 16
Dependent Claim
19 words
A powder according to claim 10 wherein the acid residues of said monoesters are from natural oils or fats.
Claim 17
Dependent Claim
19 words
An alimentary pasta product comprising from about 0.3% to about 2% by weight of the composition of claim 10.
Claim 18
Independent Claim
60 words
The method of preparing a water dispersible powder consisting essentially of saturated and unsaturated monoglycerides useful as an additive in pasta and potato products which comprises simultaneously esterifying a mixture of from about 85% to about 95% of naturally saturated vegetable oils and from about 15% to about 5% of naturally unsaturated vegetable oils, and subsequently forming a powder therefrom.
Claim 19
Independent Claim
60 words
The method of preparing a water dispersible powder consisting essentially of saturated and unsaturated monoglycerides useful as an additive in pasta and potato products which comprises simultaneously esterifying a mixture of from about 85% to about 95% of naturally saturated vegetable oils and from about 15% to about 5% of naturally unsaturated vegetable oils, and subsequently forming a powder therefrom.
Claim 20
Dependent Claim
49 words
In the process for preparing an alimentary pasta product wherein water and alimentary pasta flour are admixed to form a pasta, the improvement which comprises incorporating into the alimentary pasta from about 0.3 to about 2%, based on the weight of flour, of a powder according to claim 1.
Claim 21
Dependent Claim
79 words
In the process for preparing an alimentary pasta product wherein water and alimentary pasta flour are admixed to form a pasta, the improvement which comprises incorporating into the alimentary pasta from about 0.3 to about 2%, based on the weight of flow or potato, of a free-flowing homogeneous monoglyceride powder having a melting point of about 50° C. or more, and iodine value of from about 5 to about 35, and a wettability of from 0 to about 80.
Claim 22
Dependent Claim
79 words
In the process for preparing an alimentary pasta product wherein water and alimentary pasta flour are admixed to form a pasta, the improvement which comprises incorporating into the alimentary pasta from about 0.3 to about 2%, based on the weight of flow or potato, of a free-flowing homogeneous monoglyceride powder having a melting point of about 50° C. or more, and iodine value of from about 5 to about 35, and a wettability of from 0 to about 80.
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) | 1983-10-21 | 1984-04-21 | 1984-10-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-10-21 | 1988-04-21 | 1988-10-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-10-21 | 1992-04-21 | 1992-10-21 | $7700.00 | Window Closed / Lapsed |