US4539215A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Emulsification system for creamy food products
Assignee: General Foods Corp
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Filing: 1983-07-07
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Granted: 1985-09-03
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Expires: 2003-07-07
Abstract
Abstract A dry mix which contains an emulsification system including a combination of Polysorbate 60, xanthan gum and lecithin can be used to produce a creamy and stable fluid emulsion by hand shaking the dry mix with an aqueous phase and an oil phase. The amount of shaking required to produce a stable oil-in-water emulsion is much reduced as compared to other emulsification systems. The emulsification system of this invention has broad applicability for producing comestibles having a creamy texture and mouthfeel.
Inventors
- 👤 Jeffrey M. Schweid
- 👤 Arthur H. Cohee
- 👤 Anthony F. Dec
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 23:22
CPC Classifications
A; A23; A23L; A23L27/00; A23L27/60; A23L29/00; A23L29/10; A23L29/20; A23L29/269; A23L29/27
Claims Analysis
Total Claims: 9
Claim 1
Independent Claim
39 words
An emulsification system for food products which requires a mild hand shaking to form an emulsion having a creamy texture said system being consisting essentially of polysorbate 60, xanthan gum and lecithin solids at a weight ratio of 0.3-6:0.3-4:1.
Claim 2
Dependent Claim
39 words
An emulsification system for food products which requires a mild hand shaking to form an emulsion having a creamy texture said system being consisting essentially of polysorbate 60, xanthan gum and lecithin solids at a weight ratio of 0.3-6:0.3-4:1.
Claim 3
Dependent Claim
12 words
The emulsification system of claim 1 wherein the weight ratio is 0.7-4:0.7-4:1.
Claim 4
Dependent Claim
15 words
The emulsification system of claim 1 which consists of polyporbate 60, xanthan gum and lecithin.
Claim 5
Dependent Claim
15 words
The emulsification system of claim 2 which consists of polyporbate 60, xanhan gum and lecithin.
Claim 6
Dependent Claim
53 words
A dry mix for combining with an aqueous and an oil phase in order to make a creamy, viscous, fluid product and to form an emulsion by mild hand shaking, said dry mix containing an emulsification system consisting essentially of polysorbate 60, xanthan gum and lecithin solids at a weight ratio of 0.3-6:0.3-4:1.
Claim 7
Dependent Claim
53 words
A dry mix for combining with an aqueous and an oil phase in order to make a creamy, viscous, fluid product and to form an emulsion by mild hand shaking, said dry mix containing an emulsification system consisting essentially of polysorbate 60, xanthan gum and lecithin solids at a weight ratio of 0.3-6:0.3-4:1.
Claim 8
Dependent Claim
16 words
The dry mix of claim 5 wherein the weight ratio of the emulsification system is 0.7-4:0.7-4:1.
Claim 9
Dependent Claim
24 words
The dry mix of claim 5 wherein the mix contains spices, dried vegetables, flavorings and color agent and is a dry salad dressing mix.
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) | 1988-09-02 | 1989-03-04 | 1989-09-03 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-09-02 | 1993-03-04 | 1993-09-03 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-09-02 | 1997-03-04 | 1997-09-03 | $7700.00 | Window Closed / Lapsed |