US4293580A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Frozen fruit and vegetable juices
Assignee: SWEETHART CUP COMPANY Inc
•
Filing: 1979-11-23
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Granted: 1981-10-06
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Expires: 1999-11-23
Abstract
Abstract Fruit and vegetable juice concentrates, such as orange juice, are prepared by simultaneously whipping and freezing a concentrate in the presence of whipping agents and, optionally, stabilizers. Suitable whipping agents to be employed include soya proteins and egg whites. The resulting concentrated juice is discharged from, e.g., an ice cream freezer at a temperature of 18°-30° F. The frozen fruit concentrate has a soft whipped texture, which makes it divisible into aliquot portions for use by a consumer.
Inventors
- 👤 Irving H. Rubenstein
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 08:35
CPC Classifications
A; A23; A23L; A23L2/00; A23L2/52
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
100 words
A method for the preparation of a soft-frozen whipped fruit or vegetable juice concentrate which comprises the steps of: adding one or more whipping proteins or emulsifiers to single strength juice in an amount effective to whip the resulting juice concentrate mixture; blending the single strength juice containing the whipping proteins or emulsifiers in an amount ranging from greater than 0% to 90% by weight of the total with a fruit or vegetable juice concentrate; and subjecting the resulting mixture to simultaneous whipping and freezing at a temperature of about 18° to 30° F. to provide said soft-frozen whipped concentrate.
Claim 2
Independent Claim
100 words
A method for the preparation of a soft-frozen whipped fruit or vegetable juice concentrate which comprises the steps of: adding one or more whipping proteins or emulsifiers to single strength juice in an amount effective to whip the resulting juice concentrate mixture; blending the single strength juice containing the whipping proteins or emulsifiers in an amount ranging from greater than 0% to 90% by weight of the total with a fruit or vegetable juice concentrate; and subjecting the resulting mixture to simultaneous whipping and freezing at a temperature of about 18° to 30° F. to provide said soft-frozen whipped concentrate.
Claim 3
Dependent Claim
20 words
The method of claim 1, wherein the whipping and freezing step is conducted in an atmosphere of an inert gas.
Claim 4
Dependent Claim
12 words
The method of claim 1, wherein the whipping proteins comprise soya proteins.
Claim 5
Dependent Claim
22 words
The method of claim 3, wherein the amount of soya protein in the whipped concentrate is about 0.05 to 2% by weight.
Claim 6
Dependent Claim
12 words
The method of claim 1, wherein the whipping proteins comprise egg whites.
Claim 7
Dependent Claim
22 words
The method of claim 5, wherein the amount of egg white in the whipped concentrate is about 0.5 to 3% by weight.
Claim 8
Dependent Claim
24 words
The method of claim 1, wherein the juice concentrate is a citrus juice selected from the group consisting of orange, pineapple and grapefruit juices.
Claim 9
Dependent Claim
25 words
The method of claim 1, wherein the juice concentrate is a fruit or berry juice selected from the group consisting of apple and cranberry juices.
Claim 10
Dependent Claim
12 words
The method of claim 1, wherein the juice concentrate is tomato juice.
Claim 11
Dependent Claim
15 words
A soft-frozen whipped fruit or vegetable juice concentrate made by the method of claim 1.
Claim 12
Independent Claim
134 words
A method for the preparation of a soft-frozen whipped fruit or vegetable juice concentrate which comprises the steps of: adding one or more whipping proteins or emulsifiers to single strength juice in an amount effective to whip the resulting juice concentrate mixture; adding one or more stabilizers to said single strength juice or to the juice concentrate prior to blending with said single strength juice in an amount ranging from about 0.01 to 2.0% by weight; blending the single strength juice containing the whipping proteins or emulsifiers in an amount ranging from greater than 0% to 90% by weight of the total with a fruit or vegetable juice concentrate; and subjecting the resulting mixture to simultaneous whipping and freezing at a temperature of about 18° to 30° F. to provide said soft-frozen whipped concentrate.
Claim 13
Independent Claim
134 words
A method for the preparation of a soft-frozen whipped fruit or vegetable juice concentrate which comprises the steps of: adding one or more whipping proteins or emulsifiers to single strength juice in an amount effective to whip the resulting juice concentrate mixture; adding one or more stabilizers to said single strength juice or to the juice concentrate prior to blending with said single strength juice in an amount ranging from about 0.01 to 2.0% by weight; blending the single strength juice containing the whipping proteins or emulsifiers in an amount ranging from greater than 0% to 90% by weight of the total with a fruit or vegetable juice concentrate; and subjecting the resulting mixture to simultaneous whipping and freezing at a temperature of about 18° to 30° F. to provide said soft-frozen whipped concentrate.
Claim 14
Dependent Claim
20 words
The method of claim 11, wherein the whipping and freezing step is conducted in an atmosphere of an inert gas.
Claim 15
Dependent Claim
13 words
The method of claim 11, wherein the stabilizers comprise natural or synthetic gums.
Claim 16
Dependent Claim
26 words
The method of claim 12, wherein the stabilizer is a gum selected from the group consisting of locust bean gum, guar gum, carrageean, agar and carboxymethylcellulose.
Claim 17
Dependent Claim
23 words
The method of claim 11, wherein the whipping proteins comprise soya proteins or egg whites and the emulsifiers comprise glycerol monostearate or stearoyl-2-lactylates.
Claim 18
Dependent Claim
12 words
The method of claim 11, wherein the juice concentrate is orange juice.
Claim 19
Dependent Claim
15 words
A soft-frozen whipped fruit or vegetable juice concentrate made by the method of claim 11.
References Cited (Backward Citations)
US1963938A
Cited
US2131650A
Cited
US2651575A
Cited
US3119699A
Cited
US3492126A
Cited
US3922361A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1984-10-05 | 1985-04-06 | 1985-10-06 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1988-10-05 | 1989-04-06 | 1989-10-06 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1992-10-05 | 1993-04-06 | 1993-10-06 | $7700.00 | Window Closed / Lapsed |