US4315041A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Emulsifier composition and quality improvement method for starch containing food
Assignee: Riken Vitamin Co Ltd
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Filing: 1979-12-28
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Granted: 1982-02-09
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Expires: 1999-12-28
Abstract
Abstract An emulsifier composition for use in starch-containing foods which is prepared by melt-mixing a composition which is composed of specific ratios of saturated fatty acid monoglyceride unsaturated fatty acid monoglyceride, and fat; powdering the resultant mixture and thereafter tempering the powdered composition.
Inventors
- 👤 Tetsuro Fukuda
- 👤 Hideo Matsuura
- 👤 Yoshihito Koizumi
- 👤 Takeshi Yamaguchi
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 22:56
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D2/16; A23; A23L; A23L29/00; A23L29/10
Claims Analysis
Total Claims: 6
Claim 1
Independent Claim
84 words
An emulsifier composition for use in starch containing food which is prepared by melt mixing 80-95% of a distilled monoglyceride composition comprising 65-85% of saturated fatty acid monoglycerides and 35-15% of unsaturated fatty acid monoglycerides and having an iodine value of 10-40, with 20-5% of fats having a melting point of more than 45° C., powdering the resultant mixture and thereafter tempering the powdered composition for more than 30 minutes at a temperature above 45° C. and which does not melt the powdered composition.
Claim 2
Dependent Claim
84 words
An emulsifier composition for use in starch containing food which is prepared by melt mixing 80-95% of a distilled monoglyceride composition comprising 65-85% of saturated fatty acid monoglycerides and 35-15% of unsaturated fatty acid monoglycerides and having an iodine value of 10-40, with 20-5% of fats having a melting point of more than 45° C., powdering the resultant mixture and thereafter tempering the powdered composition for more than 30 minutes at a temperature above 45° C. and which does not melt the powdered composition.
Claim 3
Dependent Claim
104 words
An emulsifier composition for use in starch containing food which is prepared by melt mixing 80-95% of a distilled monoglyceride composition comprising 65-85% of saturated fatty acid monoglycerides and 35-15% of unsaturated fatty acid monoglycerides and having an iodine value of 10-40, with 20-5% of fats having a melting point of more than 45° C. and less than 5% of a member selected from the group consisting of alcohols, organic acids, lecithin and stearoyl lactylate, powdering the resultant mixture and thereafter tempering the powdered composition for more than 30 minutes at a temperature above 45° C. and which does not melt the powdered composition.
Claim 4
Dependent Claim
104 words
An emulsifier composition for use in starch containing food which is prepared by melt mixing 80-95% of a distilled monoglyceride composition comprising 65-85% of saturated fatty acid monoglycerides and 35-15% of unsaturated fatty acid monoglycerides and having an iodine value of 10-40, with 20-5% of fats having a melting point of more than 45° C. and less than 5% of a member selected from the group consisting of alcohols, organic acids, lecithin and stearoyl lactylate, powdering the resultant mixture and thereafter tempering the powdered composition for more than 30 minutes at a temperature above 45° C. and which does not melt the powdered composition.
Claim 5
Dependent Claim
82 words
The emulsifier composition according to claim 2 or claim 1 wherein the alcohol is selected from the group consisting of propylene glycol and glycerol; the organic acid is selected from the group consisting of citric acid, malic acid, fumaric acid, succinic acid, glutamic acid, tartaric acid and lactic acid; the lecithin is selected from the group consisting of soybean lecithin and egg yolk lecithin and the stearoyl lactylate is selected from the group consisting of lactylic stearate, sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate.
Claim 6
Independent Claim
34 words
A method of improving the quality of starch containing food which comprises adding to the food or to a preparative component thereof an emulsifier composition according to any of claims 1, 2 or 3.
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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) | 1985-02-08 | 1985-08-10 | 1986-02-09 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1989-02-08 | 1989-08-10 | 1990-02-09 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1993-02-08 | 1993-08-10 | 1994-02-09 | $7700.00 | Window Closed / Lapsed |