US4401681A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Two-phase food products with reduced inter-phase moisture transfer
Assignee: The Campbell's Co
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Filing: 1981-09-22
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Granted: 1983-08-30
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Expires: 2001-09-22
Abstract
Abstract Improved composite food products are provided with a moisture impermeable barrier layer at the interface between high and low moisture components. This barrier layer is achieved by providing the high moisture component with dextrin and a hydrophilic polysaccharide gelling agent such as pectin in amounts sufficient to form the barrier layer. This process is particularly applicable to composite products including a dough-based component and a topping or filling of higher moisture content. Examples of such products include jam or jelly filled cookies and pizza sauce/crust combinations.
Inventors
- 👤 Leland K. Dahle
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 05:09
CPC Classifications
A; A21; A21D; A21D13/00; A21D13/30; A21D13/34; A21D13/20; A21D13/24; A21D13/26; A21D13/31; A21D13/40; A21D13/41; A21D13/42; A21D13/44; A21D13/60
Claims Analysis
Total Claims: 21
Claim 1
Independent Claim
88 words
A process for preventing the migration of fluid from a high moisture phase to a low moisture phase of a dough-based composite food product, said process comprising the steps of taking said composite having a high moisture phase containing at least 5% dextrin and at least 1% of another hydrophilic polysaccharide gelling agent; and dehydrating said high moisture phase for a period of time sufficient to provide a barrier film of substantially reduced moisture permeability of the interface between said low moisture phase and said high moisture phase.
Claim 2
Dependent Claim
88 words
A process for preventing the migration of fluid from a high moisture phase to a low moisture phase of a dough-based composite food product, said process comprising the steps of taking said composite having a high moisture phase containing at least 5% dextrin and at least 1% of another hydrophilic polysaccharide gelling agent; and dehydrating said high moisture phase for a period of time sufficient to provide a barrier film of substantially reduced moisture permeability of the interface between said low moisture phase and said high moisture phase.
Claim 3
Dependent Claim
85 words
A dough-based composite food product having a high moisture phase in contiguous relationship with a low moisture phase and said composite having a moisture impermeable barrier at the interface between said high moisture and low moisture phases, said barrier being formed by surface dehydration of the high moisture phase containing the reaction products of at least 5% dextrin and at least 1% of another hydrophilic polysaccharide gelling agent whereby said barrier prevents migration of moisture from the high moisture phase to the low moisture phase.
Claim 4
Dependent Claim
85 words
A dough-based composite food product having a high moisture phase in contiguous relationship with a low moisture phase and said composite having a moisture impermeable barrier at the interface between said high moisture and low moisture phases, said barrier being formed by surface dehydration of the high moisture phase containing the reaction products of at least 5% dextrin and at least 1% of another hydrophilic polysaccharide gelling agent whereby said barrier prevents migration of moisture from the high moisture phase to the low moisture phase.
Claim 5
Dependent Claim
15 words
The invention of claim 1 or 2, wherein said hydrophilic polysaccharide gelling agent comprises pectin.
Claim 6
Dependent Claim
24 words
The process of claim 1 or 2 wherein said dehydrating step is effected before said high moisture component is incorporated into said composite product.
Claim 7
Dependent Claim
24 words
The process of claim 1 or 2 wherein said dehydrating step is effected after said high moisture phase is incorporated into said composite product.
Claim 8
Dependent Claim
28 words
The invention of claims 1 or 2, wherein said high moisture phase comprises a material selected from the group consisting of jelly, jam, preserves, fruit butter or marmalade.
Claim 9
Dependent Claim
16 words
The invention of claims 1 or 2, wherein said high moisture phase is a tomato-based sauce.
Claim 10
Dependent Claim
16 words
The invention of claims 1 or 2, wherein said low moisture phase is a dough-based product.
Claim 11
Dependent Claim
28 words
The invention of claim 8 wherein said dough-based product is selected from the group consisting of cookies, cakes, pies, pastries, doughnuts, pancakes, waffles, taco shells and pizza crusts.
Claim 12
Dependent Claim
26 words
The invention of claim 3 wherein said pectin is present in an amount of from about 1 to 5% by weight of said high moisture phase.
Claim 13
Dependent Claim
26 words
The invention of claim 10 wherein said dextrin is present in an amount of from about 5 to 50% by weight of said high moisture phase.
Claim 14
Dependent Claim
74 words
A baked filled cookie product comprising a dough-based portion and a high moisture filling portion, said high moisture filling portion comprising a jelly or jam composition containing at least 1% by weight pectin and at least 5% by weight dextrin and having formed by surface dehydration at the interface between said filling and cookie, a moisture impermeable barrier, whereby said barrier prevents the migration of moisture from said filling portion to said dough-based portion.
Claim 15
Dependent Claim
74 words
A baked filled cookie product comprising a dough-based portion and a high moisture filling portion, said high moisture filling portion comprising a jelly or jam composition containing at least 1% by weight pectin and at least 5% by weight dextrin and having formed by surface dehydration at the interface between said filling and cookie, a moisture impermeable barrier, whereby said barrier prevents the migration of moisture from said filling portion to said dough-based portion.
Claim 16
Dependent Claim
85 words
A process for preventing the migration of fluid from a high moisture phase to a low moisture phase of dough-based composite food product, said process comprising the steps of taking said composite having a high moisture phase containing about 5% dextrin and about 1% of another hydrophilic polysaccharide gelling agent; and dehydrating said high moisture phase for a period of time sufficient to provide a barrier film of substantially reduced moisture permeability at the interface between said low moisture phase and said high moisture phase.
Claim 17
Dependent Claim
85 words
A process for preventing the migration of fluid from a high moisture phase to a low moisture phase of dough-based composite food product, said process comprising the steps of taking said composite having a high moisture phase containing about 5% dextrin and about 1% of another hydrophilic polysaccharide gelling agent; and dehydrating said high moisture phase for a period of time sufficient to provide a barrier film of substantially reduced moisture permeability at the interface between said low moisture phase and said high moisture phase.
Claim 18
Dependent Claim
83 words
A dough-based composite food product having a high moisture phase in contiguous relationship with a low moisture phase and said composite having a moisture impermeable barrier at the interface between said high moisture and low moisture phases, said barrier being formed by surface dehydration of the high moisture phase containing the reaction products of about 5% dextrin and about 1% of another hydrophilic polysaccharide gelling agent whereby said barrier prevents migration of moisture from the high moisture phase to the low moisture phase.
Claim 19
Dependent Claim
83 words
A dough-based composite food product having a high moisture phase in contiguous relationship with a low moisture phase and said composite having a moisture impermeable barrier at the interface between said high moisture and low moisture phases, said barrier being formed by surface dehydration of the high moisture phase containing the reaction products of about 5% dextrin and about 1% of another hydrophilic polysaccharide gelling agent whereby said barrier prevents migration of moisture from the high moisture phase to the low moisture phase.
Claim 20
Dependent Claim
72 words
A baked filled cookie product comprising a dough-based portion and a high moisture filling portion, said high moisture filling portion comprising a jelly or jam composition containing about 1% by weight pectin and about 5% by weight dextrin and having formed by surface dehydration at the interface between said filling and cookie, a moisture impermeable barrier, whereby said barrier prevents the migration of moisture from said filling portion to said dough-based portion.
Claim 21
Dependent Claim
72 words
A baked filled cookie product comprising a dough-based portion and a high moisture filling portion, said high moisture filling portion comprising a jelly or jam composition containing about 1% by weight pectin and about 5% by weight dextrin and having formed by surface dehydration at the interface between said filling and cookie, a moisture impermeable barrier, whereby said barrier prevents the migration of moisture from said filling portion to said dough-based portion.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1986-08-29 | 1987-02-28 | 1987-08-30 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1990-08-29 | 1991-02-28 | 1991-08-30 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1994-08-29 | 1995-02-28 | 1995-08-30 | $7700.00 | Window Closed / Lapsed |