Patent US4359482A successfully refreshed from Google Patents.
US4359482A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Fluid shortening composition having anti-gumming properties
Assignee: Procter and Gamble Co
•
Filing: 1978-10-03
•
Granted: 1982-11-16
•
Expires: 1998-10-03
Abstract
Abstract A fluid shortening useful in the pan frying or griddling of foodstuffs is described. The composition comprises an edible triglyceride base fat wherein the acyl groups have from 16 to 22 carbon atoms and an amount in the range of from about 0.05% to about 9.8% effective to reduce the gumming tendencies of the triglyceride base fat composition, of a triglyceride having acyl groups of from 8 to 14 carbon atoms. The composition is useful primarily in pan frying or griddling operations and enables such operations to be performed while minimizing the tendency of the shortening composition to form gum or varnish-like deposits on the surfaces of frying and griddling utensils or equipment.
Inventors
- 👤 Thomas G. Crosby
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 07:56
CPC Classifications
A; A23; A23D; A23D9/00
Claims Analysis
Total Claims: 18
Claim 1
Independent Claim
90 words
A fluid shortening composition comprising an edible fluid triglyceride base fat having acyl groups of from 16 to 22 carbon atoms and containing from about 1% to about 11% by weight of added triglyceride hardstock; an amount of a triglyceride having acyl groups of from 8 to 14 carbon atoms in the range of from about 0.05% to about 5% by weight of the composition and effective to reduce the gumming tendencies of the base fat; and from about 0.1% to about 0.5% of lecithin by weight of the composition.
Claim 2
Dependent Claim
90 words
A fluid shortening composition comprising an edible fluid triglyceride base fat having acyl groups of from 16 to 22 carbon atoms and containing from about 1% to about 11% by weight of added triglyceride hardstock; an amount of a triglyceride having acyl groups of from 8 to 14 carbon atoms in the range of from about 0.05% to about 5% by weight of the composition and effective to reduce the gumming tendencies of the base fat; and from about 0.1% to about 0.5% of lecithin by weight of the composition.
Claim 3
Dependent Claim
24 words
The composition of claim 1 wherein the fluid triglyceride base fat contains from about 2% to about 5% by weight of a triglyceride hardstock.
Claim 4
Dependent Claim
20 words
The composition of claim 1 wherein the triglyceride hardstock has an iodine value ranging from about 1 to about 12.
Claim 5
Dependent Claim
16 words
The composition of claim 3 wherein the triglyceride hardstock is a substantially completely hydrogenated soybean oil.
Claim 6
Dependent Claim
25 words
The composition of claim 1 wherein the edible fluid triglyceride base fat having acyl groups of from 16 to 22 carbon atoms comprises soybean oil.
Claim 7
Dependent Claim
21 words
The composition of claim 1 wherein the triglyceride having acyl groups of from 8 to 14 carbon atoms comprises coconut oil.
Claim 8
Dependent Claim
25 words
The composition of claim 6 wherein the coconut oil is present in an amount of from 0.1% to about 5% by weight of the composition.
Claim 9
Independent Claim
120 words
A method for reducing the gumming tendencies of a fluid shortening composition during cooking of a foodstuff which comprises cooking a foodstuff on a heated surface in the presence of a fluid shortening composition comprising an edible fluid triglyceride base fat having acyl groups of from 16 to 22 carbon atoms and containing from about 1% to about 11% by weight of added triglyceride hardstock; an amount of a triglyceride having acyl groups of from 8 to 14 carbon atoms in the range of from about 0.05 to about 5% by weight of the composition and effective to reduce the gumming tendencies of the base fat; and from about 0.1% to about 0.5% of lecithin by weight of the composition.
Claim 10
Independent Claim
120 words
A method for reducing the gumming tendencies of a fluid shortening composition during cooking of a foodstuff which comprises cooking a foodstuff on a heated surface in the presence of a fluid shortening composition comprising an edible fluid triglyceride base fat having acyl groups of from 16 to 22 carbon atoms and containing from about 1% to about 11% by weight of added triglyceride hardstock; an amount of a triglyceride having acyl groups of from 8 to 14 carbon atoms in the range of from about 0.05 to about 5% by weight of the composition and effective to reduce the gumming tendencies of the base fat; and from about 0.1% to about 0.5% of lecithin by weight of the composition.
Claim 11
Dependent Claim
24 words
The method of claim 8, wherein the fluid triglyceride base fat contains from about 2% to about 5% by weight of a triglyceride hardstock.
Claim 12
Dependent Claim
20 words
The method of claim 9 wherein the triglyceride hardstock has an iodine value ranging from about 1 to about 12.
Claim 13
Dependent Claim
16 words
The method of claim 10 wherein the triglyceride hardstock is a substantially completely hydrogenated soybean oil.
Claim 14
Dependent Claim
25 words
The method of claim 8 wherein the edible fluid triglyceride base fat having acyl groups of from 16 to 22 carbon atoms comprises soybean oil.
Claim 15
Dependent Claim
21 words
The method of claim 8 wherein the triglyceride having acyl groups of from 8 to 14 carbon atoms comprises coconut oil.
Claim 16
Dependent Claim
26 words
The method of claim 13 wherein the coconut oil is present in an amount of from about 0.1% to about 5% by weight of the composition.
Claim 17
Dependent Claim
18 words
The method of claim 8 wherein the heated surface is at a temperature of at least 250° F.
Claim 18
Dependent Claim
31 words
The method of claim 15 wherein the foodstuff is a bun and wherein the fluid fat composition is applied to the bun and the bun is toasted on the heated surface.
References Cited (Backward Citations)
US1037881A
Cited
US1070331A
Cited
US2050528A
Cited
US2521219A
Cited
US2607695A
Cited
US2815285A
Cited
US3415660A
Cited
US3443966A
Cited
US3595674A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1985-11-15 | 1986-05-17 | 1986-11-16 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1989-11-15 | 1990-05-17 | 1990-11-16 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1993-11-15 | 1994-05-17 | 1994-11-16 | $7700.00 | Window Closed / Lapsed |