US4388339A — Margarine and method for making same

Claim 1

Independent Claim 182 words

An edible water-in-oil emulsion spread, which comprises: (1) an aqueous phase; and (2) an oil phase comprising a margarine oil product having: (A) from about 30% to about 65% by weight of a soft oil; and (B) from about 35% to about 70% by weight phase of a structural fat consisting of: (a) from about 3% to about 9% by weight SSS triglycerides; (b) from about 32% to about 50% by weight SOS triglycerides; (c) from about 5% to about 12% by weight SSO triglycerides; and (d) from about 20% to about 32% by weight SOO/SLS triglycerides, wherein S=saturated C 16 or C 18 fatty acid residue, O=oleic acid residue, and L=linoleic acid residue; said fat having a weight ratio of P:St acid residues attached to the glycerides of greater than 8.5 and a weight ratio of O:L acid residues of from about 4 to about 5, wherein P=palmitic, St=stearic, O=oleic, and L=linoleic, wherein said spread has a slump grade of at least 8 after 1 hour at 80° F. and a Hot Probe value of at least about 11.3° F./6 sec.

Claim 2

Dependent Claim 182 words

An edible water-in-oil emulsion spread, which comprises: (1) an aqueous phase; and (2) an oil phase comprising a margarine oil product having: (A) from about 30% to about 65% by weight of a soft oil; and (B) from about 35% to about 70% by weight phase of a structural fat consisting of: (a) from about 3% to about 9% by weight SSS triglycerides; (b) from about 32% to about 50% by weight SOS triglycerides; (c) from about 5% to about 12% by weight SSO triglycerides; and (d) from about 20% to about 32% by weight SOO/SLS triglycerides, wherein S=saturated C 16 or C 18 fatty acid residue, O=oleic acid residue, and L=linoleic acid residue; said fat having a weight ratio of P:St acid residues attached to the glycerides of greater than 8.5 and a weight ratio of O:L acid residues of from about 4 to about 5, wherein P=palmitic, St=stearic, O=oleic, and L=linoleic, wherein said spread has a slump grade of at least 8 after 1 hour at 80° F. and a Hot Probe value of at least about 11.3° F./6 sec.

Claim 3

Dependent Claim 46 words

A spread according to claim 1 which is margarine wherein said aqueous phase is in an amount of up to about 20% by weight of the spread and wherein said oil phase is in an amount of at least about 80% by weight of the spread.

Claim 4

Dependent Claim 66 words

A margarine according to claim 2 wherein said margarine oil product has a Solid Fat Content of: (a) from about 17 to about 54% at 50° F.; (b) from about 6 to about 33% at 70° F.; (c) from about 4 to about 16% at 80° F.; (d) from about 2 to about 7.5% at 92° F.; and (e) less than about 2% at 105° F.

Claim 5

Dependent Claim 41 words

A margarine according to claim 3 wherein said soft oil is in an amount of from about 45 to about 60% by weight and wherein said structural fat is in an amount of from about 40 to about 55% by weight.

Claim 6

Dependent Claim 30 words

A margarine according to claim 4 wherein said soft oil has a solid fat content of: (a) about 1% or less at 50° F.; and (b) 0% at 70° F.

Claim 7

Dependent Claim 26 words

A margarine according to claim 4 wherein said soft oil is selected from the group consisting of soybean oil, safflower oil, sunflower oil, and mixtures thereof.

Claim 8

Dependent Claim 13 words

A margarine according to claim 6 wherein said soft oil is soybean oil.

Claim 9

Independent Claim 322 words

A method for making an edible water-in-oil emulsion spread, which comprises the steps of: (1) providing an aqueous phase and an oil phase comprising a margarine fat having from about 30 to about 65% by weight of the oil phase of a soft oil and from about 35 to about 70% by weight of the oil phase of a structural fat consisting of: (i) from about 3% to about 9% by weight SSS triglycerides; (ii) from about 32% to about 50% by weight SOS triglycerides; (iii) from about 5% to about 12% by weight SSO triglycerides; and (iv) from about 20% to about 32% by weight SOO/SLS triglycerides; wherein S=saturated C 16 or C 18 fatty acid residue, O=oleic acid residue, and L=linoleic acid residue; having a weight ratio of P:St acid residues attached to the glycerides of from about 9 to about 10 and a weight ratio of O:L acid residues of from about 4 to about 5, wherein P=palmitic, St=stearic, O=oleic and L=linoleic; said margarine oil product having (a) a Solid Fat Content of: (i) from about 17 to about 54% at 50° F.; (ii) from about 6 to about 33% at 70° F.; (iii) from about 4 to about 16% at 80° F.; (iv) from about 2.0 to about 7.5% at 92° F.; and (v) less than 2% at 105° F.; (b) a Fatty Acid Composition having a weight ratio of P:St acid residues attached to the glycerides of about 3.4 to about 7.5 and a weight ratio of O:L acid residues of about 0.4 to about 2.4, wherein P=palmitic, St=stearic, O=oleic and L=linoleic; (2) mixing the aqueous phase with the oil phase to form an emulsion; (3) chilling the emulsion to a temperature of from about 15° F. to about 45° F. over a time period of at least about 0.5 minutes; and (4) crystallizing the chilled emulsion over a time period of at least about 3 minutes.

Claim 10

Independent Claim 322 words

A method for making an edible water-in-oil emulsion spread, which comprises the steps of: (1) providing an aqueous phase and an oil phase comprising a margarine fat having from about 30 to about 65% by weight of the oil phase of a soft oil and from about 35 to about 70% by weight of the oil phase of a structural fat consisting of: (i) from about 3% to about 9% by weight SSS triglycerides; (ii) from about 32% to about 50% by weight SOS triglycerides; (iii) from about 5% to about 12% by weight SSO triglycerides; and (iv) from about 20% to about 32% by weight SOO/SLS triglycerides; wherein S=saturated C 16 or C 18 fatty acid residue, O=oleic acid residue, and L=linoleic acid residue; having a weight ratio of P:St acid residues attached to the glycerides of from about 9 to about 10 and a weight ratio of O:L acid residues of from about 4 to about 5, wherein P=palmitic, St=stearic, O=oleic and L=linoleic; said margarine oil product having (a) a Solid Fat Content of: (i) from about 17 to about 54% at 50° F.; (ii) from about 6 to about 33% at 70° F.; (iii) from about 4 to about 16% at 80° F.; (iv) from about 2.0 to about 7.5% at 92° F.; and (v) less than 2% at 105° F.; (b) a Fatty Acid Composition having a weight ratio of P:St acid residues attached to the glycerides of about 3.4 to about 7.5 and a weight ratio of O:L acid residues of about 0.4 to about 2.4, wherein P=palmitic, St=stearic, O=oleic and L=linoleic; (2) mixing the aqueous phase with the oil phase to form an emulsion; (3) chilling the emulsion to a temperature of from about 15° F. to about 45° F. over a time period of at least about 0.5 minutes; and (4) crystallizing the chilled emulsion over a time period of at least about 3 minutes.

Claim 11

Dependent Claim 47 words

A method according to claim 8 for making a margarine wherein the aqueous phase is in an amount of up to about 20% by weight of the spread and wherein the oil phase is in an amount of at least about 80% by weight of the spread.

Claim 12

Dependent Claim 21 words

A method according to claim 9 wherein the time period of step (4) is from about 3 to about 5 minutes.

Claim 13

Dependent Claim 21 words

A method according to claim 10 wherein the time period of step (3) is from about 0.5 to about 2 minutes.

Claim 14

Dependent Claim 26 words

A method according to claim 11 wherein the emulsion is chilled in step (3) to a temperature of from about 20° F. to about 35° F.

Claim 15

Dependent Claim 41 words

A method according to claim 9 which comprises the further step of: (5) chilling the crystallized emulsion after step (4) to a temperature of from about 15° F. to about 40° F. over a time period of at least 0.2 minutes.

Claim 16

Dependent Claim 27 words

A method according to claim 13 wherein the crystallized emulsion is chilled in step (5) to a temperature of from about 20° F. to about 25° F.

Claim 17

Dependent Claim 27 words

A method according to claim 14 wherein the crystallized emulsion is chilled in step (5) over a time period of from about 0.2 to about 1 minutes.

Claim 18

Dependent Claim 41 words

A method according to claim 9 wherein the soft oil is in an amount of from about 45% to about 60% by weight and wherein the structural fat is in an amount of from about 40% to about 55% by weight.

Claim 19

Dependent Claim 26 words

A method according to claim 16 wherein the soft oil is selected from the group consisting of soybean oil, safflower oil, sunflower oil, and mixtures thereof.

Claim 20

Dependent Claim 13 words

A method according to claim 17 wherein the soft oil is soybean oil.

Annuity Stage	Window Opens	Payment Deadline	Surcharge Period Until	Estimated Fee	Status
3.5 Years (Year 4)	1986-06-13	1986-12-13	1987-06-14	$2000.00	Window Closed / Lapsed
7.5 Years (Year 8)	1990-06-13	1990-12-13	1991-06-14	$3760.00	Window Closed / Lapsed
11.5 Years (Year 12)	1994-06-13	1994-12-13	1995-06-14	$7700.00	Window Closed / Lapsed

Margarine and method for making same

Abstract

Inventors

Bibliographic Details

Claims Analysis

References Cited (Backward Citations)

USPTO Annuity & Maintenance Windows

Assigned Categories & Tags

Assign Category Tag