Patent US4385076A successfully refreshed from Google Patents.
US4385076A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Fat or oil composition containing microfine particles of flavor enhancer
Assignee: Procter and Gamble Co
•
Filing: 1981-01-21
•
Granted: 1983-05-24
•
Expires: 2001-01-21
Abstract
Abstract Microfine salt having particles of from about 1 to about 10 microns in size can be incorporated in a fat or oil to provide a flavor-enhancing fat or oil composition. This composition is particularly useful in delivering salt to foods because the salt remains suspended for a commercially acceptable time when the fat or oil is heated. Other non-encapsulated flavor-enhancing materials within a density range of from about 1.8 to about 2.4 g./cc. can be used in place of or in conjunction with the salt. Fluid fats which have particulate suspensions of triglyceride hardstock are also useful for providing shelf- or storage-stable suspensions of microfine salt.
Inventors
- 👤 Thomas G. Crosby
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-24 05:15
CPC Classifications
A; A23; A23D; A23D9/00; A23D9/007; A23L; A23L27/00
Claims Analysis
Total Claims: 21
Claim 1
Independent Claim
109 words
A substantially water-free flavor-enhancing liquid fat composition, which comprises: (a) from about 90% to about 99% by weight of the composition of an edible liquid fat component having a particulate suspension of from about 0.5% to about 15% by weight triglyceride hardstock; (b) a flavor-enhancing amount of microfine particles of a non-encapsulated particulate flavor-enhancing material having a density of from about 1.8 to about 2.4 g./cc.; (c) said particles having a particle size distribution sufficient to provide, from an initial level of about 2% by weight flavor-enhancing material, at least about a 0.5% by weight flavor-enhancing suspension in said fat component when heated for at least about 3 hours.
Claim 2
Dependent Claim
109 words
A substantially water-free flavor-enhancing liquid fat composition, which comprises: (a) from about 90% to about 99% by weight of the composition of an edible liquid fat component having a particulate suspension of from about 0.5% to about 15% by weight triglyceride hardstock; (b) a flavor-enhancing amount of microfine particles of a non-encapsulated particulate flavor-enhancing material having a density of from about 1.8 to about 2.4 g./cc.; (c) said particles having a particle size distribution sufficient to provide, from an initial level of about 2% by weight flavor-enhancing material, at least about a 0.5% by weight flavor-enhancing suspension in said fat component when heated for at least about 3 hours.
Claim 3
Dependent Claim
22 words
A composition according to claim 1 wherein said flavor-enhancing material comprises from about 1% to about 4% by weight of the composition.
Claim 4
Dependent Claim
17 words
A composition according to claim 2 wherein said particles are substantially uniformly dispersed in said fat component.
Claim 5
Dependent Claim
30 words
A composition according to claim 3 wherein at least about 50% by weight of said flavor enhancing material has a particle size of from about 1 to about 16.6 microns.
Claim 6
Dependent Claim
21 words
A composition according to claim 4, wherein said flavor-enhancing material has a density of from about 1.9 to about 2.3 g./cc.
Claim 7
Dependent Claim
26 words
A composition according to claim 5 wherein said flavor-enhancing material is a member selected from the group consisting of potassium chloride, sodium chloride and mixtures thereof.
Claim 8
Dependent Claim
13 words
A composition according to claim 5 wherein said flavor-enhancing material is common salt.
Claim 9
Dependent Claim
26 words
A composition according to claim 7 wherein said common salt is in an amount of from about 1% to about 3% by weight of the composition.
Claim 10
Dependent Claim
32 words
A composition according to claim 8 wherein at least about 90% of said particles by weight of said common salt have a particle size of from about 1 to about 10 microns.
Claim 11
Dependent Claim
26 words
A composition according to claim 8 wherein said common salt is in an amount of from about 1.5 to about 2.5% by weight of the composition.
Claim 12
Dependent Claim
29 words
A composition according to claim 4 wherein said fat component comprises a liquid fat having a particulate suspension of from about 0.5% to about 15% by weight triglyceride hardstock.
Claim 13
Dependent Claim
21 words
A composition according to claim 11 wherein said liquid fat has from about 2% to about 5% by weight triglyceride hardstock.
Claim 14
Dependent Claim
27 words
A composition according to claim 12 wherein said flavor-enhancing material is common salt in an amount of about 1% to about 3% by weight of the composition.
Claim 15
Dependent Claim
32 words
A composition according to claim 13 wherein at least about 90% of said particles by weight of said common salt have a particle size of from about 1 to about 10 microns.
Claim 16
Dependent Claim
53 words
A composition according to claim 14 wherein at least about 10% of said particles by weight of said common salt have a particle size less than about 4 microns and wherein at least about 50% of said particles by weight of said common salt have a particle size less than about 7 microns.
Claim 17
Dependent Claim
12 words
A composition according to claim 4 wherein said flavor-enhancing material is ionic.
Claim 18
Independent Claim
66 words
A method for forming a flavor-enhancing composition comprising substantially uniformly dispersing a flavor-enhancing amount of microfine particles of a non-encapsulated particulate flavor-enhancing material in a major amount of an edible liquid fat component, wherein said flavor-enhancing material has a density of from about 1.8 to about 2.4 g./cc. and has at least 75% by weight of particles of about 1 to about 10 microns in size.
Claim 19
Independent Claim
66 words
A method for forming a flavor-enhancing composition comprising substantially uniformly dispersing a flavor-enhancing amount of microfine particles of a non-encapsulated particulate flavor-enhancing material in a major amount of an edible liquid fat component, wherein said flavor-enhancing material has a density of from about 1.8 to about 2.4 g./cc. and has at least 75% by weight of particles of about 1 to about 10 microns in size.
Claim 20
Dependent Claim
28 words
A method according to claim 17 wherein the flavor-enhancing material is common salt in an amount of from about 1 to about 3% by weight of the composition.
Claim 21
Dependent Claim
63 words
A method according to claim 18 wherein said dispersing comprises: (a) adding the microfine particles of common salt to a liquid oil; (b) mixing the microfine particles and liquid oil to form a concentrate; (c) adding the concentrate to the fat component; and (d) mixing the concentrate and the fat component until the microfine particles are substantially uniformly dispersed in the fat component.
References Cited (Backward Citations)
US2054072A
Cited
US2521242A
Cited
US2754213A
Cited
US3140952A
Cited
US3271166A
Cited
US3397997A
Cited
US3574638A
Cited
US3851070A
Cited
US4096281A
Cited
GB2006810B
Cited
US4169901A
Cited
EP0021483A1
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1986-05-23 | 1986-11-22 | 1987-05-24 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1990-05-23 | 1990-11-22 | 1991-05-24 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1994-05-23 | 1994-11-22 | 1995-05-24 | $7700.00 | Window Closed / Lapsed |