Patent US4536408A successfully refreshed from Google Patents.
US4536408A
Expired / Lapsed
US
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Low fat spread
Assignee: VARIED INVESTMENTS Inc
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Filing: 1983-09-12
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Granted: 1985-08-20
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Expires: 2003-09-12
Abstract
Abstract Margarine or butter-like spreads of reduced caloric values which involve an edible fat at levels of from about 15 to 35% by weight of the spread and a low D.E. non-gelling starch hydrolyzate having a D.E. value of about 4 and not more than 25.
Inventors
- 👤 Alpha L. Morehouse
- 👤 Charles J. Lewis
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 18:28
CPC Classifications
A; A23; A23C; A23C15/00; A23C15/12; A23C15/16; A23D; A23D7/00; A23D7/015; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 21
Claim 1
Independent Claim
89 words
A low fat spread comprising a blend of an edible fat suitable for butter substitutes, a non-gelled starch hydrolyzate having a D.E. of about 4 and not more than 25 and water, such blend being a water-in-oil emulsion and having the approximate consistency of natural butter at room temperature wherein the edible fat is employed in an amount of from about 15 to 35% by weight of the spread and the starch hydrolyzate is employed in an amount of from about 15 to 35% by weight of the spread.
Claim 2
Dependent Claim
89 words
A low fat spread comprising a blend of an edible fat suitable for butter substitutes, a non-gelled starch hydrolyzate having a D.E. of about 4 and not more than 25 and water, such blend being a water-in-oil emulsion and having the approximate consistency of natural butter at room temperature wherein the edible fat is employed in an amount of from about 15 to 35% by weight of the spread and the starch hydrolyzate is employed in an amount of from about 15 to 35% by weight of the spread.
Claim 3
Dependent Claim
23 words
A low fat spread in accordance with claim 1 wherein the starch hydrolyzate is one having a D.E. value of 5 to 10.
Claim 4
Dependent Claim
19 words
A low fat spread in accordance with claim 1 wherein the edible fat is a partially hydrogenated vegetable fat.
Claim 5
Dependent Claim
16 words
A low fat spread in accordance with claim 1 wherein the edible fat is natural butterfat.
Claim 6
Dependent Claim
25 words
A low fat spread in accordance with claim 1 wherein the edible fat is a blend of a partially hydrogenated vegetable fat and natural butterfat.
Claim 7
Dependent Claim
21 words
A low fat spread in accordance with claim 1 wherein the edible fat has a melting point above about 38° C.
Claim 8
Dependent Claim
30 words
A low fat spread in accordance with claim 1 wherein the spread contains about 20% by weight fat, about 25% by weight starch hydrolyzate and about 55% by weight water.
Claim 9
Dependent Claim
20 words
A low fat spread in accordance with claims 1, 2, 3, 4 or 5 which also includes a flavoring agent.
Claim 10
Dependent Claim
20 words
A low fat spread in accordance with claims 1, 2, 3, 4 or 5 which also includes a coloring agent.
Claim 11
Dependent Claim
26 words
A low fat spread in accordance with claim 1 wherein the weight ratio of fat to starch hydrolyzate is in the range of 0.5:1 to 1.6:1.
Claim 12
Dependent Claim
106 words
A process for producing a low fat spread which comprises dispersing in water a starch hydrolyzate in an amount of from about 15 to 35% by weight of the spread having a D.E. value of about 4 and not more than 25 to form a non-gelled dispersion, adding to said aqueous dispersion while mixing an edible fat suitable for butter substitutes in an amount of from about 15 to 35% by weight of the spread to form initially an oil-in-water emulsion, continuing the mixing under conditions such that phase inversion occurs and a water-in-oil emulsion is formed having the consistency of natural butter at room temperature.
Claim 13
Dependent Claim
106 words
A process for producing a low fat spread which comprises dispersing in water a starch hydrolyzate in an amount of from about 15 to 35% by weight of the spread having a D.E. value of about 4 and not more than 25 to form a non-gelled dispersion, adding to said aqueous dispersion while mixing an edible fat suitable for butter substitutes in an amount of from about 15 to 35% by weight of the spread to form initially an oil-in-water emulsion, continuing the mixing under conditions such that phase inversion occurs and a water-in-oil emulsion is formed having the consistency of natural butter at room temperature.
Claim 14
Dependent Claim
21 words
A process in accordance with claim 11 wherein the starch hydrolyzate is one having a D.E. value of 5 to 10.
Claim 15
Dependent Claim
21 words
A process in accordance with claims 11 or 12 wherein a flavoring agent is incorporated with the fat and starch hydrolyzate.
Claim 16
Dependent Claim
21 words
A process in accordance with claims 11 or 12 wherein a coloring agent is incorporated with the fat and starch hydrolyzate.
Claim 17
Dependent Claim
17 words
A process in accordance with claim 11 wherein the edible fat is a partially hydrogenated vegetable oil.
Claim 18
Dependent Claim
14 words
A process in accordance with claim 11 wherein the edible fat is natural butterfat.
Claim 19
Dependent Claim
23 words
A process in accordance with claim 11 wherein the edible fat is a blend of a partially hydrogenated vegetable oil and natural butterfat.
Claim 20
Dependent Claim
18 words
A process in accordance with claim 11 wherein the fat has a melting point above about 38° C.
Claim 21
Dependent Claim
24 words
A process in accordance with claim 11 wherein the weight ratio of fat to starch hydrolyzate is in the range of 0.5:1 to 1.6:1.
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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) | 1988-08-19 | 1989-02-18 | 1989-08-20 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-08-19 | 1993-02-18 | 1993-08-20 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-08-19 | 1997-02-18 | 1997-08-20 | $7700.00 | Window Closed / Lapsed |