US4528204A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Preparation of hydrolyzed collagen-containing products from non-gelled liquid hydrolyzed collagen concentrate and gelled products prepared therefrom
Assignee: Dynagel Inc
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Filing: 1984-01-12
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Granted: 1985-07-09
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Expires: 2004-01-12
Abstract
Abstract A method of preparing a gelled product from an ungelled aqueous hydrolyzed collagen, such as gellatin or glue, concentrate containing 10-60 weight percent hydrolyzed collagen and a lyotropic agent is disclosed. The concentrate has a hydrolyzed collagen-to-lyotropic agent weight ratio of 1:0.1 to about 1:4.5, a pH value of 2.5-7 and gels at less than 20° C. On dilution with water to a hydrolyzed collagen concentration of about 2 weight percent while substantially maintaining the pH value of the concentrate, the diluted composition gels at a temperature above that of the concentrate. Specific concentrates, food products, industrial applications and methods for using the concentrates are disclosed.
Inventors
- 👤 Joseph L. Shank
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-09 09:28
CPC Classifications
G; G03; G03C; G03C1/00; G03C1/76; G03C1/91; G03C1/93; A; A23; A23L; A23L29/00; A23L29/20; A23L29/275; A23L29/281; A23L29/284; C; C09; C09H; C09H5/00; C09K; C09K3/00; C09K3/22; D; D21; D21H; D21H17/00; D21H17/20; D21H17/21; D21H17/22; G03C1/005; G03C1/04; G03C1/047; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 15
Claim 1
Independent Claim
171 words
A method of preparing a comestible, gelatin-containing product comprising the steps of: providing a first volume of an ungelled aqueous concentrate having a gel-set temperature less than about 20° C. comprising about 10 to about 30 weight percent gelatin and an edible, non-acid lyotropic agent, the weight ratio of said gelatin to said lyotropic agent being about 1:0.3 to about 1:1.5, and the pH value of said concentrate being between about 3.5 and about 5.5; providing the remaining product ingredients; and admixing said first volume of gelatin concentrate with said remaining product ingredients and with at least an equal volume of an aqueous composition to dilute the concentrate and provide a gelatin concentration of about 0.25 to about 15 weight percent of the total composition, the diluted composition having a gel-set temperature higher than the gel-set temperature of said gelatin concentrate, and maintaining said diluted composition at a temperature not higher than the gel-set temperature of said diluted composition for a period of time sufficient for the gelatin therein to gel.
Claim 2
Independent Claim
171 words
A method of preparing a comestible, gelatin-containing product comprising the steps of: providing a first volume of an ungelled aqueous concentrate having a gel-set temperature less than about 20° C. comprising about 10 to about 30 weight percent gelatin and an edible, non-acid lyotropic agent, the weight ratio of said gelatin to said lyotropic agent being about 1:0.3 to about 1:1.5, and the pH value of said concentrate being between about 3.5 and about 5.5; providing the remaining product ingredients; and admixing said first volume of gelatin concentrate with said remaining product ingredients and with at least an equal volume of an aqueous composition to dilute the concentrate and provide a gelatin concentration of about 0.25 to about 15 weight percent of the total composition, the diluted composition having a gel-set temperature higher than the gel-set temperature of said gelatin concentrate, and maintaining said diluted composition at a temperature not higher than the gel-set temperature of said diluted composition for a period of time sufficient for the gelatin therein to gel.
Claim 3
Dependent Claim
27 words
The method according to claim 1 wherein the gelatin of said concentrate is present at from about 0.4 to about 3.5 weight percent of said diluted composition.
Claim 4
Dependent Claim
23 words
The method according to claim 1 wherein said weight ratio of said gelatin to said lyotropic agent is about 1:0.6 to about 1:1.1.
Claim 5
Dependent Claim
22 words
The method according to claim 1 wherein said ungelled gelatin concentrate has a pH value of between about 4 and about 5.
Claim 6
Dependent Claim
26 words
The method according to claim 1 wherein said edible, non-acid lyotropic agent is selected from the group consisting of urea, biuret, calcium chloride and mixtures thereof.
Claim 7
Dependent Claim
26 words
The method according to claim 1 wherein said admixture of said remaining ingredients with said gelatin concentrate precedes said admixture and dilution with said aqueous composition.
Claim 8
Dependent Claim
29 words
The method according to claim 1 wherein said dilution and admixture of said gelatin concentrate with said aqueous composition precedes admixture of said gelatin concentrate with said remaining ingredients.
Claim 9
Dependent Claim
12 words
The method according to claim 1 wherein said remaining ingredients include meat.
Claim 10
Dependent Claim
40 words
A comestible product comprising water, about 0.25 to about 15 weight percent gelatin and urea, the weight ratio of said gelatin to said urea being about 1:0.3 to about 1:1.5, the gelatin of said product being in a gelled state.
Claim 11
Dependent Claim
40 words
A comestible product comprising water, about 0.25 to about 15 weight percent gelatin and urea, the weight ratio of said gelatin to said urea being about 1:0.3 to about 1:1.5, the gelatin of said product being in a gelled state.
Claim 12
Dependent Claim
21 words
The comestible product according to claim 9 wherein said gelatin has a Bloom strength of from about 100 to about 350.
Claim 13
Dependent Claim
18 words
The comestible product according to claim 9 wherein the gelatin-to-urea weight ratio is about 1:0.6 to about 1:1.1.
Claim 14
Dependent Claim
26 words
The comestible product according to claim 9 wherein said gelatin is present at about 0.4 to about 3.5 weight percent, and said product is a food.
Claim 15
Dependent Claim
16 words
The comestible food product according to claim 12 wherein said product is in a gelled state.
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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) | 1988-07-08 | 1989-01-07 | 1989-07-09 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-07-08 | 1993-01-07 | 1993-07-09 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-07-08 | 1997-01-07 | 1997-07-09 | $7700.00 | Window Closed / Lapsed |