US4347258A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for the preparation of a stable food product from lacteal components
Assignee: BK Giulini Chemie GmbH
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Filing: 1980-04-18
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Granted: 1982-08-31
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Expires: 2000-04-18
Abstract
Abstract A process for the preparation of a stable food product from milk components, comprising the steps of mixing from about 20-40% by weight skim milk powder, from about 0-45% by weight butter fat, and from about 30-80% by weight water with from about 2-6% by weight of a mixture of salts comprising monosodium phosphate, sodium polyphosphate having about 70% P 2 O 5 and a cross-linked polyphosphate having a pH value of 2.9, in a proportion of approximately 3:4:2; heating the resulting mixture to a temperature of from about 50°-120° C., within about 2-20 minutes under agitation; and recovering the product. Also disclosed is a stable food product in accordance with this process.
Inventors
- 👤 Karl Merkenich
- 👤 Wilhelm Koch
- 👤 Kaete Glandorf
- 👤 Gerd Uhlmann
- 👤 Guenther Scheurer
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 22:12
CPC Classifications
A; A23; A23C; A23C9/00; A23C9/15; A23C9/1504; A23C20/00
Claims Analysis
Total Claims: 15
Claim 1
Independent Claim
121 words
A process for the preparation of a stable food product from milk components, comprising the steps of: mixing from about 20-40% by weight skim milk powder, from about 0-45% by weight butter fat, and from about 30-80% by weight water with from about 2-6% by weight, based upon the weight of skim milk and butter fat, of a mixture of salts comprising monosodium phosphate, sodium polyphosphate having about 70% P 2 O 5 and a cross-linked polyphosphate having a pH value of 2.9, in a proportion of approximately 3:4:2; heating the resulting mixture to a temperature of from about 50°-120° C., within about 2-20 minutes under agitation in an apparatus for the production of processed cheese; and then recovering the product.
Claim 2
Dependent Claim
121 words
A process for the preparation of a stable food product from milk components, comprising the steps of: mixing from about 20-40% by weight skim milk powder, from about 0-45% by weight butter fat, and from about 30-80% by weight water with from about 2-6% by weight, based upon the weight of skim milk and butter fat, of a mixture of salts comprising monosodium phosphate, sodium polyphosphate having about 70% P 2 O 5 and a cross-linked polyphosphate having a pH value of 2.9, in a proportion of approximately 3:4:2; heating the resulting mixture to a temperature of from about 50°-120° C., within about 2-20 minutes under agitation in an apparatus for the production of processed cheese; and then recovering the product.
Claim 3
Dependent Claim
22 words
A process according to claim 1, wherein from about 1-20% by weight of the skim milk powder is replaced by whey powder.
Claim 4
Dependent Claim
24 words
A process according to claim 2, wherein from about 6 to 10% by weight of said skim milk powder is replaced by whey powder.
Claim 5
Dependent Claim
31 words
A process according to claim 1 or 2, further comprising adding up to 10% by weight of a fruit or sweetening flavoring agent or a mixture thereof to the mixing step.
Claim 6
Dependent Claim
21 words
A process according to claim 1 or 2, further comprising adding at least one spicy flavoring agent to the mixing step.
Claim 7
Dependent Claim
22 words
A process according to claim 1, wherein from about 25-30% by weight of skim milk powder is added in said mixing step.
Claim 8
Dependent Claim
21 words
A process according to claim 1, wherein from about 20-30% by weight of butter fat is added in said mixing step.
Claim 9
Dependent Claim
21 words
A process according to claim 1, wherein said mixture is heated to a temperature of from about 90° to 110° C.
Claim 10
Dependent Claim
20 words
A process according to claim 1, wherein a portion of said skim milk powder is replaced by casein or caseinate.
Claim 11
Dependent Claim
23 words
A process according to claim 1, wherein said recovery step comprises pouring the heated mixture into a mold and allowing it to cool.
Claim 12
Dependent Claim
13 words
A process according to claim 1, wherein said cross-linked polyphosphate comprises Maddrell salt.
Claim 13
Dependent Claim
13 words
A storage stable food product produced by the process defined by claim 1.
Claim 14
Dependent Claim
55 words
A process according to claim 1, wherein said mixing step comprises mixing components consisting essentially of from about 20-40% by weight skim milk powder, from about 0-45% by weight butter fat, and from about 30-80% by weight water, with respect to the dry matter, and from about 2-6% by weight of said mixture of salts.
Claim 15
Dependent Claim
20 words
A process according to claim 1, wherein said mixture of salts consists essentially of said salts claimed in claim 1.
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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) | 1985-08-30 | 1986-03-01 | 1986-08-31 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1989-08-30 | 1990-03-01 | 1990-08-31 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1993-08-30 | 1994-03-01 | 1994-08-31 | $7700.00 | Window Closed / Lapsed |