US4279941A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Low-fat, butter-flavored spread and process
Assignee: Conagra Brands Inc
•
Filing: 1979-11-19
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Granted: 1981-07-21
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Expires: 1999-11-19
Abstract
Abstract Disclosed are a low-fat, butter-flavored spread and a process for preparing it. The spread is solid at 40 DEG F., preferably at 70 DEG F., and will preferably comprise: from 10 to 30% of a dispersed fat; a continuous aqueous phase containing an emulsion stabilizer; and an emulsifier system comprising a lipophilic emulsifier and a hydrophilic emulsifier. According to a preferred aspect of the process: the ingredients are emulsified at a temperature elevated sufficiently to maintain the fat in the liquid state; the emulsion is rapidly cooled; and, the cooled emulsion is then agitated to promote crystallization of the fat and enhance solidification. The product realistically simulates the flavor, texture, mouthfeel, appearance, and stability of butter, yet reduces the caloric density by from 50 to 90%.
Inventors
- 👤 Peter M. Bosco
- 👤 William L. Sledzieski
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 14:54
CPC Classifications
A; A23; A23D; A23D7/00; A23D7/01; A23D7/011; A23D7/005; A23D7/0053; A23D7/015; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 32
Claim 1
Independent Claim
128 words
A low-fat, butter-flavored spread comprising: butter flavor; a dispersed phase comprising from 5 to 40%, based on the weight of the spread, of fat having an SFI profile with the following ranges 50° F.-40-80% 70° F.-25-50% 92° F.-<10%; a continuous aqueous phase including a stabilizer; and an emulsifier system comprising a combination of a lipophilic emulsifier and a hydrophilic emulsifier, the emulsifier system being present in an amount of from 0.3 to 4.0%, based on the total weight of the spread, and each of the lipophilic and hydrophilic emulsifiers are present at levels of at least 0.05% on the same basis; the relative and total amounts of the emulsifiers and the stabilizer being effective to provide a stable emulsion and a product which is solid at 40° F.
Claim 2
Dependent Claim
128 words
A low-fat, butter-flavored spread comprising: butter flavor; a dispersed phase comprising from 5 to 40%, based on the weight of the spread, of fat having an SFI profile with the following ranges 50° F.-40-80% 70° F.-25-50% 92° F.-<10%; a continuous aqueous phase including a stabilizer; and an emulsifier system comprising a combination of a lipophilic emulsifier and a hydrophilic emulsifier, the emulsifier system being present in an amount of from 0.3 to 4.0%, based on the total weight of the spread, and each of the lipophilic and hydrophilic emulsifiers are present at levels of at least 0.05% on the same basis; the relative and total amounts of the emulsifiers and the stabilizer being effective to provide a stable emulsion and a product which is solid at 40° F.
Claim 3
Dependent Claim
23 words
A low-fat, butter-flavored spread according to claim 1 wherein the fat comprises from 10 to 30% of the total weight of the spread.
Claim 4
Dependent Claim
30 words
A low-fat, butter-flavored spread according to claim 1 wherein the fat comprises a partially-hydrogenated vegetable oil having an SFI profile with the following ranges: 50° F.-50-70% 70° F.-30-40% 92° F.-<5%.
Claim 5
Dependent Claim
47 words
A low-fat, butter-flavored spread according to claim 1 which exhibits a penetrometer reading at 40° F. within the range of 60 to 250 units using a standard penetrometer cone, having a 2.5 inch diameter and a 45° angle, with 47.5 grams added weight at a 5-second interval.
Claim 6
Dependent Claim
25 words
A low-fat, butter-flavored spread according to claim 4, which exhibits a penetrometer reading within the range of 100 to 200 units under the same conditions.
Claim 7
Dependent Claim
33 words
A low-fat, butter-flavored spread according to claim 1 wherein the hydrophilic emulsifier comprises a member selected from the group consisting of polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate, and mixtures of these.
Claim 8
Dependent Claim
17 words
A low-fat, butter-flavored spread according to claim 1 wherein the hydrophilic emulsifier comprises polyoxyethylene (20) sorbitan tristearate.
Claim 9
Dependent Claim
15 words
A low-fat, butter-flavored spread according to claim 1 wherein the hydrophilic emulsifier comprises octaglycerol monooleate.
Claim 10
Dependent Claim
18 words
A low-fat, butter-flavored spread according to claim 1 having less than 40% by volume of gas incorporated therein.
Claim 11
Dependent Claim
23 words
A low-fat, butter-flavored spread according to claim 1 wherein the stabilizer comprises from 0.1 to 3.0% of the total weight of the spread.
Claim 12
Dependent Claim
47 words
A low-fat, butter-flavored spread according to claim 1 wherein the emulsifier system is present at a level of from 0.5 to 2.0%, and the lipophilic and hydrophilic emulsifiers are each present at levels of at least 0.1%, all percentages based on the total weight of the spread.
Claim 13
Dependent Claim
14 words
A low-fat, butter-flavored spread according to claim 11 which is solid at 70° F.
Claim 14
Dependent Claim
23 words
A low-fat, butter-flavored spread according to claim 12 wherein the stabilizer comprises from 0.1 to 3.0% of the total weight of the spread.
Claim 15
Dependent Claim
168 words
A process for preparing a low-fat, butter-flavored spread, which comprises: preparing an oil-in-water emulsion comprising blending and emulsifying butter flavor, a dispersed phase comprising from 5 to 40%, based on the weight of the emulsion, of fat having an SFI profile with the following ranges 50° F. - 40-80% 70° F. - 25-50% 92° F. - <10%, a continuous aqueous phase including a stabilizer, and an emulsifier system comprising a combination of a lipophilic emulsifier and a hydrophilic emulsifier, the emulsifier system being present in an amount of from 0.3 to 4.0%, based on the total weight of the spread, and each of the lipophilic and hydrophilic emulsifiers are present at levels of at least 0.05% on the same basis, and the relative and total amounts of the emulsifiers and the stabilizer being effective to provide a stable emulsion and a product which is solid at 40° F.; and cooling the emulsion under conditions effective to solidify it to form a product which is solid at 40° F.
Claim 16
Dependent Claim
168 words
A process for preparing a low-fat, butter-flavored spread, which comprises: preparing an oil-in-water emulsion comprising blending and emulsifying butter flavor, a dispersed phase comprising from 5 to 40%, based on the weight of the emulsion, of fat having an SFI profile with the following ranges 50° F. - 40-80% 70° F. - 25-50% 92° F. - <10%, a continuous aqueous phase including a stabilizer, and an emulsifier system comprising a combination of a lipophilic emulsifier and a hydrophilic emulsifier, the emulsifier system being present in an amount of from 0.3 to 4.0%, based on the total weight of the spread, and each of the lipophilic and hydrophilic emulsifiers are present at levels of at least 0.05% on the same basis, and the relative and total amounts of the emulsifiers and the stabilizer being effective to provide a stable emulsion and a product which is solid at 40° F.; and cooling the emulsion under conditions effective to solidify it to form a product which is solid at 40° F.
Claim 17
Dependent Claim
19 words
A process according to claim 14 wherein the emulsion is agitated after cooling to promote crystallization and enhance solidification.
Claim 18
Dependent Claim
29 words
A process according to claim 14 wherein all of the ingredients are thoroughly blended, at a temperature sufficient to maintain the fat in a liquid state, prior to emulsification.
Claim 19
Dependent Claim
20 words
A process according to claim 16 wherein the emulsion is rapidly cooled to a temperature below 70° F. after emulsification.
Claim 20
Dependent Claim
21 words
A process according to claim 17 wherein the emulsion is agitated after cooling to a temperature of 50° F. or less.
Claim 21
Dependent Claim
21 words
A process according to claim 14 wherein the fat comprises from 10 to 30% of the total weight of the spread.
Claim 22
Dependent Claim
34 words
A process according to claim 14 wherein the fat comprises a partially-hydrogenated vegetable oil having an SFI profile with the following ranges: 50° F. - 50-70% 70° F. - 30-40% 92° F. - <5%
Claim 23
Dependent Claim
31 words
A process according to claim 14 wherein the hydrophilic emulsifier comprises a member selected from the group consisting of polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate, and mixtures of these.
Claim 24
Dependent Claim
15 words
A process according to claim 14 wherein the hydrophilic emulsifier comprises polyoxyethylene (20) sorbitan tristearate.
Claim 25
Dependent Claim
13 words
A process according to claim 14 wherein the hydrophilic emulsifier comprises octaglycerol monooleate.
Claim 26
Dependent Claim
19 words
A process according to claim 14 wherein the spread has less than 40% by volume of gas incorporated therein.
Claim 27
Dependent Claim
21 words
A process according to claim 14 wherein the stabilizer comprises from 0.1 to 3.0% of the total weight of the spread.
Claim 28
Dependent Claim
14 words
A process according to claim 14 wherein the spread is solid at 70° F.
Claim 29
Dependent Claim
45 words
A process according to claim 14 wherein the emulsifier system is present at a level of from 0.5 to 2.0%, and the lipophilic and hydrophilic emulsifiers are each present at levels of at least 0.1%, all percentages based on the total weight of the spread.
Claim 30
Dependent Claim
14 words
A process according to claim 27 wherein the spread is solid at 70° F.
Claim 31
Dependent Claim
21 words
A process according to claim 28 wherein the stabilizer comprises from 0.1 to 3.0% of the total weight of the spread.
Claim 32
Dependent Claim
31 words
A process according to claim 29 wherein the hydrophilic emulsifier comprises a member selected from the group consisting of polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate, and mixtures of these.
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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) | 1984-07-20 | 1985-01-19 | 1985-07-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1988-07-20 | 1989-01-19 | 1989-07-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1992-07-20 | 1993-01-19 | 1993-07-21 | $7700.00 | Window Closed / Lapsed |