US4473594A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Imitation sour cream dry blend reconstitutable with milk
Assignee: Burns Philp Food Inc
•
Filing: 1983-08-04
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Granted: 1984-09-25
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Expires: 2003-08-04
Abstract
Abstract A non-dairy dry blend, suitable for reconstitution with milk to provide an imitation sour cream product having the color, flavor, consistency and texture of natural sour cream. This product is particularly useful as a base in food recipes calling for sour cream, such as baked goods and beef stroganoff. The dry blend comprises, as essential ingredients, a spray dried coffee whitener formulation emulsified with a mono- diglyceride; a pregelatinized starch; and an acidifying amount of a food grade acid, of which a flavoring amount is acetic acid; and a milk-soluble hydrocolloid gum.
Inventors
- 👤 Donald E. Miller
- 👤 Cecilia Gilmore
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 18:19
CPC Classifications
A; A23; A23C; A23C11/00; A23C11/02; A23C11/08; A23L; A23L9/00; A23L9/20; A23L9/22
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
139 words
A non-dairy dry blend suitable for reconstitution with milk to provide a stable imitation sour cream having the color, flavor, consistency and texture of natural sour cream, comprising (a) about 60-70% of a spray-dried, bland, coffee whitener formulation which in turn comprises (1) a partially hydrogenated vegetable oil; (2) a bulking amount of corn syrup solids having a dextrose equivalent less than about 36; (3) a stabilizing amount of a water dispersible protein; (4) an emulsifying amount of a mono-diglyceride emulsifier; and (5) zero to a buffering amount of a buffering salt; (b) about 15-25% pregelatinized starch; (c) a food grade acid in an amount which on reconstitution with milk provides a pH in the range of about 4.2-4.6, the acid including a flavoring amount of acetic acid; and (d) a thickening amount of a milk soluble hydrocolloid gum.
Claim 2
Dependent Claim
139 words
A non-dairy dry blend suitable for reconstitution with milk to provide a stable imitation sour cream having the color, flavor, consistency and texture of natural sour cream, comprising (a) about 60-70% of a spray-dried, bland, coffee whitener formulation which in turn comprises (1) a partially hydrogenated vegetable oil; (2) a bulking amount of corn syrup solids having a dextrose equivalent less than about 36; (3) a stabilizing amount of a water dispersible protein; (4) an emulsifying amount of a mono-diglyceride emulsifier; and (5) zero to a buffering amount of a buffering salt; (b) about 15-25% pregelatinized starch; (c) a food grade acid in an amount which on reconstitution with milk provides a pH in the range of about 4.2-4.6, the acid including a flavoring amount of acetic acid; and (d) a thickening amount of a milk soluble hydrocolloid gum.
Claim 3
Dependent Claim
37 words
The dry blend of claim 1 wherein said vegetable oil has a Wiley melting point in the range of about 92°-110° F. and is present in the coffee whitener in the amount of at least about 45%.
Claim 4
Dependent Claim
13 words
The dry blend of claim 2 wherein said vegetable oil is coconut oil.
Claim 5
Dependent Claim
17 words
The dry blend of claims 1, 2 or 3 wherein said mono-diglyceride is the sole emulsifier employed.
Claim 6
Dependent Claim
15 words
The dry blend of claim 4 reconstituted with milk to produce an imitation sour cream.
Claim 7
Dependent Claim
40 words
The dry blend of claims 1, 2 or 3 wherein said coffee whitener formulation consists essentially of about 45-52% hydrogenated vegetable oil, about 35-55% corn syrup solids, about 1.5-2.5% mono-diglyceride emulsifier, about 2-3% buffering agent and about 4-7% sodium caseinate.
Claim 8
Dependent Claim
99 words
A non-diary dry blend suitable for reconstitution with milk to provide a stable imitiation sour cream having the color, flavor, consistency and texture of natural sour cream, comprising partially hydrogenated vegetable oil in range of about 25-35%; corn syrup solids in range of about 25-35%; pregelatinized food starch in range of about 15-25%; water dispersible protein in range of about 3-4%; mono-diglyceride in range of about 1-1.5%; hydrocolloid gum in range of about 1-2%; food grade acid in amounts to produce a pH 4.2-4.6 on reconstitution with milk said food grade acid comprising a flavoring amount of acetic acid.
Claim 9
Dependent Claim
99 words
A non-diary dry blend suitable for reconstitution with milk to provide a stable imitiation sour cream having the color, flavor, consistency and texture of natural sour cream, comprising partially hydrogenated vegetable oil in range of about 25-35%; corn syrup solids in range of about 25-35%; pregelatinized food starch in range of about 15-25%; water dispersible protein in range of about 3-4%; mono-diglyceride in range of about 1-1.5%; hydrocolloid gum in range of about 1-2%; food grade acid in amounts to produce a pH 4.2-4.6 on reconstitution with milk said food grade acid comprising a flavoring amount of acetic acid.
Claim 10
Dependent Claim
22 words
The blend of claim 7 wherein said oil, corn syrup solids, protein, and mono-diglyceride are in the form of a co-dried powder.
Claim 11
Dependent Claim
14 words
The blend of claim 8 further containing a buffering amount of a buffering salt.
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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) | 1987-09-25 | 1988-03-26 | 1988-09-25 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1991-09-25 | 1992-03-26 | 1992-09-25 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1995-09-25 | 1996-03-26 | 1996-09-25 | $7700.00 | Window Closed / Lapsed |