US4492714A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Non-protein, high stability fat emulsion composition and method of production
Assignee: Beatrice Companies Inc
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Filing: 1983-02-25
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Granted: 1985-01-08
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Expires: 2003-02-25
Abstract
Abstract There is provided a protein-free and low sodium high stability fat emulsion which comprises on a solid basis, 10 to 75% of an edible fat having an average particle size of 4 microns or less, 0.1 to 3% of an emulsifier, 8 to 20% (based on the fat) of an edible hydrated, substantially undextrinized, lipophilic starch in submicroscopic particle size, and the remainder of the solids being principally a filler. The emulsion may be either a water emulsion or a dry powdered emulsion. The emulsion is prepared by mixing the fat, emulsifier, starch and filler in water. The mixture is cooked at an elevated temperature if the starch has not been previously cooked to hydrate starch. The mixture is sheared such that the fat is divided into an average particle size of 4 microns or less and the starch is dispersed in submicroscopic form. The sheared mixture is then dried to a moisture content of 7% or less. The starch may be dispersed to the submicroscopic particle size either prior to or during the process.
Inventors
- 👤 Stephen E. Cooper
- 👤 Donald L. Leohner
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 20:23
CPC Classifications
A; A23; A23D; A23D7/00; A23D7/005; A23D7/0053; A23C; A23C11/00; A23C11/02; A23C11/10; A23D9/00; A23D9/007
Claims Analysis
Total Claims: 26
Claim 1
Independent Claim
79 words
A high stability, protein-free, rapidly cold water soluble, fat emulsion, which comprises on a solids basis: (a) 10 to 75% of an edible fat having an average particle size of 4 microns or less; (b) 0.1 to 3% of an edible emulsifier; and (c) 8 to 20%, based on the weight of the fat, of an edible, hydrated, substantially undextrinized lipophilic starch, which is predominately in a submicroscopic form; the remainder of the solids being principally an edible filler.
Claim 2
Dependent Claim
79 words
A high stability, protein-free, rapidly cold water soluble, fat emulsion, which comprises on a solids basis: (a) 10 to 75% of an edible fat having an average particle size of 4 microns or less; (b) 0.1 to 3% of an edible emulsifier; and (c) 8 to 20%, based on the weight of the fat, of an edible, hydrated, substantially undextrinized lipophilic starch, which is predominately in a submicroscopic form; the remainder of the solids being principally an edible filler.
Claim 3
Dependent Claim
13 words
The composition of claim 1 wherein the emulsion is a dry, powdered emulsion.
Claim 4
Dependent Claim
20 words
The composition of claim 1 wherein the emulsion is a water emulsion containing up to 50% of the said solids.
Claim 5
Dependent Claim
19 words
The composition of claim 1 wherein the average particle size of the fat is from 0.5 to 1.5 microns.
Claim 6
Dependent Claim
20 words
The composition of claim 1 wherein there is from 15 to 40% fat and the composition is a coffee whitener.
Claim 7
Dependent Claim
13 words
The composition of claim 5 wherein there is from 32 to 37% fat.
Claim 8
Dependent Claim
11 words
The composition of claim 3 in a refrigerated or frozen form.
Claim 9
Dependent Claim
30 words
The composition of claim 1 wherein the fat is selected from the group consisting of coconut oil, soybean oil, corn oil, safflower seed oil, rape seed oil and mixtures thereof.
Claim 10
Dependent Claim
25 words
The composition of claim 1 wherein the emulsifier is selected from the group consisting of mono- and di-glycerides, sodium stearoyl lactylate, lecithin and mixtures thereof.
Claim 11
Dependent Claim
26 words
The composition of claim 1 wherein the starch is selected from a lipophilic modification of waxy maize, rice, wheat, corn, potato, tapioca starches and mixtures thereof.
Claim 12
Dependent Claim
15 words
The composition of claim 1 wherein the starch is essentially only in submicroscopic in form.
Claim 13
Dependent Claim
11 words
The composition of claim 1 wherein the filler is a carbohydrate.
Claim 14
Dependent Claim
20 words
The composition of claim 12 wherein the filler is selected from the group consisting of corn syrup solids and malto-dextrins.
Claim 15
Dependent Claim
19 words
The composition of claim 1 which also includes one or more of flavors, colors, stabilizers, preservatives and anti-caking agents.
Claim 16
Dependent Claim
9 words
The composition of claim 2 in a freeze-dried form.
Claim 17
Dependent Claim
9 words
The composition of claim 2 in a spray-dried form.
Claim 18
Dependent Claim
65 words
A method for producing the composition of claim 1 comprising forming an admixture of the fat, emulsifier, starch and filler with water, mechanically shearing the admixture such that the fat is divided into an average particle size of 4 microns or less and drying the sheared admixture to a moisture content of 7% or less, and wherein the starch is predominately in a submicroscopic form.
Claim 19
Dependent Claim
44 words
The method of claim 17 wherein the starch is cooked in water at an elevated temperature sufficient to cause the starch granules to hydrate and swell such that when the granules are added to the admixture the shearing will produce the submicroscopic form thereof.
Claim 20
Dependent Claim
39 words
The method of claim 17 wherein the admixture is cooked, prior to shearing, at an elevated temperature sufficient to cause the starch granules to hydrate and swell such that the shearing will produce the submicroscopic form of the starch.
Claim 21
Dependent Claim
13 words
The method of claim 17 wherein the starch is essentially in submicroscopic form.
Claim 22
Dependent Claim
14 words
The method of claim 17 wherein the elevated temperature is at least 175° F.
Claim 23
Dependent Claim
14 words
The method of claim 21 wherein the elevated temperature is at least 180° F.
Claim 24
Dependent Claim
24 words
The method of claim 17 wherein the shearing is carried out in a dairy homogenizer at a total pressure of at least 1000 psig.
Claim 25
Dependent Claim
23 words
The method of claim 17 wherein the drying is carried out in a freeze dryer or a vacuum dryer or a spray dryer.
Claim 26
Dependent Claim
12 words
The method of claim 24, wherein the dryer is a spray dryer.
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) | 1988-01-08 | 1988-07-09 | 1989-01-08 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-01-08 | 1992-07-09 | 1993-01-08 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-01-08 | 1996-07-09 | 1997-01-08 | $7700.00 | Window Closed / Lapsed |