US4608263A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for making flavored dipeptide sweetened comestible
Assignee: Quaker Oats Co
•
Filing: 1984-09-11
•
Granted: 1986-08-26
•
Expires: 2004-09-11
Abstract
Abstract Methods for making sweet, flavored, coated comestible where the sweet, flavored, coated comestible comprises (a) a comestible base, (b) a dipeptide sweetener, (c) a fat dispersible flavoring material containing a carbonyl flavoring compound, and (d) an edible fatty material having a Wiley Melting Point in the range of about 20° C. to 45° C. and an iodine value of less than about 40, wherein the flavoring material containing the carbonyl flavoring compound is dispersed within the edible fatty material and wherein the dispersed flavoring material and dipeptide sweetener are intermingled in a coating on the comestible base.
Inventors
- 👤 Ralph M. Bergin
- 👤 Emanuel E. Katz
- 👤 Warren A. Widicus
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 18:45
CPC Classifications
A; A23; A23B; A23B9/00; A23B9/14; A23L; A23L27/00; A23L27/30; A23L27/31; A23L27/32; A23L7/00; A23L7/10; A23L7/117; A23L7/122
Claims Analysis
Total Claims: 36
Claim 1
Independent Claim
216 words
A method for making a sweet, flavored ready-to-eat cereal comprising the steps of: (a) heating an edible fatty material having a Wiley Melting Point in the range of about 20° C. to 45° C. and an iodine value of less than about 40 to a temperature at which it is liquid; (b) dispersing a finely ground solid dipeptide sweetner in the range of about 25 microns to 500 microns in diameter into said heated fatty material unitl an amount of the dipeptide sweetener in the range of about 0.5% to 7.0% based on the weight of the fatty material has been dispersed into the heated fatty material; (c) dispersing an effective amount of an oil dispersible flavoring material containing a carbonyl flavoring compound into the heated fatty material; (d) applying the dispersion of dipeptide sweetener and flavoring material onto a ready-to-eat cereal base heated to a temperature of at least about 25° C. above the melting point of the edible fatty material and in a coating in a quantity sufficient to provide an amount of dipeptide sweetener on the cereal base in the range of about 0.05% to 0.5% based on the weight of the cereal base; and (e) cooling the sweetened, flavored ready-to-eat cereal base to a temperature at which the fatty material is solid.
Claim 2
Independent Claim
216 words
A method for making a sweet, flavored ready-to-eat cereal comprising the steps of: (a) heating an edible fatty material having a Wiley Melting Point in the range of about 20° C. to 45° C. and an iodine value of less than about 40 to a temperature at which it is liquid; (b) dispersing a finely ground solid dipeptide sweetner in the range of about 25 microns to 500 microns in diameter into said heated fatty material unitl an amount of the dipeptide sweetener in the range of about 0.5% to 7.0% based on the weight of the fatty material has been dispersed into the heated fatty material; (c) dispersing an effective amount of an oil dispersible flavoring material containing a carbonyl flavoring compound into the heated fatty material; (d) applying the dispersion of dipeptide sweetener and flavoring material onto a ready-to-eat cereal base heated to a temperature of at least about 25° C. above the melting point of the edible fatty material and in a coating in a quantity sufficient to provide an amount of dipeptide sweetener on the cereal base in the range of about 0.05% to 0.5% based on the weight of the cereal base; and (e) cooling the sweetened, flavored ready-to-eat cereal base to a temperature at which the fatty material is solid.
Claim 3
Dependent Claim
29 words
The aethod of claim 1 wherein the edible fatty material is heated to a temperature in the range of about 40° C. to 80° C. above its melting point.
Claim 4
Dependent Claim
18 words
The method of claim 1 wherein the dipeptide sweetener has a granule diameter of less than 150 microns.
Claim 5
Dependent Claim
35 words
The method of claim 1 wherein an amount of dipeptide sweetener in the range of about 3% to 4% based on the weight of the fluid fatty material is dispersed into the fluid fatty material.
Claim 6
Dependent Claim
23 words
The method of claim 1 wherein the dispersion of sweetener and flavoring material is sprayed onto a tumbling bed of ready-to-eat cereal pieces.
Claim 7
Independent Claim
207 words
A method for making a sweet, flavored, ready-to-eat cereal comprising the steps of: (a) admixing an aqueous sweetener solution comprising about 1.0% to 10.0% of a dipeptide sweetener; (b) applying the aqueous sweetener solution to a ready-to-eat cereal base in an amount sufficient to provide a coating of dipeptide sweenter in an amount in the range of about 0.05% to 0.5% based on the weight of the ready-to-eat cereal base; (c) drying the sweetener-coated ready-to-eat cereal base; (d) heating an edible fatty material having a Wiley Melting Point in the range of about 20° C. to 45° C. and an iodine value of less than about 40 to a temperature at which it is liquid; (e) dispersing an effective amount of a fat dipersible flavoring material containing a carbonyl flavoring compound into the heated fatty material; (f) applying the dispersion of heated fatty material and flavoring material onto the dried ready-to-eat cereal base heated to a temperature of at least about 25° C. above the melting point of the edible fatty material and in an amount of at least 5 times the weight of the dipeptide sweetener; and (g) cooling the sweetened, flavored ready-to-eat cereal base to a temperature at which the edible fatty material, is solid.
Claim 8
Independent Claim
207 words
A method for making a sweet, flavored, ready-to-eat cereal comprising the steps of: (a) admixing an aqueous sweetener solution comprising about 1.0% to 10.0% of a dipeptide sweetener; (b) applying the aqueous sweetener solution to a ready-to-eat cereal base in an amount sufficient to provide a coating of dipeptide sweenter in an amount in the range of about 0.05% to 0.5% based on the weight of the ready-to-eat cereal base; (c) drying the sweetener-coated ready-to-eat cereal base; (d) heating an edible fatty material having a Wiley Melting Point in the range of about 20° C. to 45° C. and an iodine value of less than about 40 to a temperature at which it is liquid; (e) dispersing an effective amount of a fat dipersible flavoring material containing a carbonyl flavoring compound into the heated fatty material; (f) applying the dispersion of heated fatty material and flavoring material onto the dried ready-to-eat cereal base heated to a temperature of at least about 25° C. above the melting point of the edible fatty material and in an amount of at least 5 times the weight of the dipeptide sweetener; and (g) cooling the sweetened, flavored ready-to-eat cereal base to a temperature at which the edible fatty material, is solid.
Claim 9
Dependent Claim
17 words
The method of claim 6 wherein the sweetener solution comprises about 3.0% to 4.5% of dipeptide sweetener.
Claim 10
Dependent Claim
23 words
The method of claim 6 wherein the sweetener coated ready-to-eat cereal base is dried to a moisture content of less than about 5%.
Claim 11
Dependent Claim
19 words
The method of claim 6 wherein the sweetener solution is sprayed onto a tumbling bed of ready-to-eat cereal pieces.
Claim 12
Dependent Claim
22 words
The method of claim 6 wherein the dispersion of flavoring material is sprayed onto a tumbling bed of ready-to-eat cereal base pieces.
Claim 13
Independent Claim
229 words
A method for making a sweet, flavored ready-to-eat cereal comprising the steps of: (a) admixing a finely ground dipeptide sweetener in the range of about 25 microns to 500 microns in diameter with a finely ground bulking agent in a weight ratio of bulking agent to sweetener in the range of about 10:1 to about 50:1; (b) applying the sweetener admixture onto a ready-to-eat cereal base in an amount sufficient to provide an amount of dipeptide sweetener on the ready-to-eat cereal base in the range of 0.05% to 0.5% based on the weight of the ready-to-eat cereal base; (c) heating an edible fatty material having a Wiley Melting Point in the range of about 20° C. to 45° C. and an iodine value of less than about 40 to a temperature at which it is liquid; (d) dispersing an effective amount of a fat dispersible flavoring material containing a carbonyl flavoring compound into the heated fatty material; (e) applying the dispersion of heated fatty material onto the sweetener coated ready-to-eat cereal base heated to a temperature of at least about 25° C. above the melting point of the edible fatty material and in an amount of at least about 5 times the weight of the dipeptide sweetener; and (f) cooling the sweetened, flavored ready-to-eat cereal base to a temperature at which the coating of edible fatty material is solid.
Claim 14
Independent Claim
229 words
A method for making a sweet, flavored ready-to-eat cereal comprising the steps of: (a) admixing a finely ground dipeptide sweetener in the range of about 25 microns to 500 microns in diameter with a finely ground bulking agent in a weight ratio of bulking agent to sweetener in the range of about 10:1 to about 50:1; (b) applying the sweetener admixture onto a ready-to-eat cereal base in an amount sufficient to provide an amount of dipeptide sweetener on the ready-to-eat cereal base in the range of 0.05% to 0.5% based on the weight of the ready-to-eat cereal base; (c) heating an edible fatty material having a Wiley Melting Point in the range of about 20° C. to 45° C. and an iodine value of less than about 40 to a temperature at which it is liquid; (d) dispersing an effective amount of a fat dispersible flavoring material containing a carbonyl flavoring compound into the heated fatty material; (e) applying the dispersion of heated fatty material onto the sweetener coated ready-to-eat cereal base heated to a temperature of at least about 25° C. above the melting point of the edible fatty material and in an amount of at least about 5 times the weight of the dipeptide sweetener; and (f) cooling the sweetened, flavored ready-to-eat cereal base to a temperature at which the coating of edible fatty material is solid.
Claim 15
Dependent Claim
19 words
The method of claim 11 wherein the dipeptide sweetener has a granule diameter of less than about 150 microns.
Claim 16
Dependent Claim
13 words
The method of claim 11 wherein the bulking agent is a malto dextrin.
Claim 17
Dependent Claim
26 words
The method of claim 11 further comprising the step of applying a sticky binder material to the ready-to-eat cereal base prior to applying the sweetener admixture.
Claim 18
Dependent Claim
22 words
The method of claim 11 wherein the dispersion of flavoring material is sprayed onto a tumbling bed of ready-to-eat cereal base pieces.
Claim 19
Independent Claim
222 words
A method for making a sweet, flavored ready-to-eat cereal comprising the steps of: (a) heating an edible fatty material having a Wiley Melting Point in the range of about 20° C. to 45° C. and an iodine value of less than about 40 to a temperature at which it is liquid; (b) dispersing a finely ground solid dipeptide sweetener in the range of about 25 microns to 500 microns in diameter into said heated fatty material until an amount of the dipeptide sweetener in the range of about 0.5% to 7.0% based on the weight of the fatty material has been dispersed into the heated fatty material; (c) dispersing an effective amount of an oil dispersible flavoring material containing a carbonyl flavoring compound into the heated fatty material; (d) applying the dispersion of fatty material, dipeptide sweetener and flavoring material onto a ready-to-eat cereal base as a coating in a quantity sufficient to provide an amount of dipeptide sweetener on the ready-to-eat cereal base in the range of about 0.05% to 0.5% based on the weight of the ready-to-eat cereal base; (e) heating the coated ready-to-eat cereal to a temperature of at least about 25° C. above the melting point of the edible fatty material; and (f) cooling the heated ready-to-eat cereal to a temperature at which the fatty material is solid.
Claim 20
Independent Claim
222 words
A method for making a sweet, flavored ready-to-eat cereal comprising the steps of: (a) heating an edible fatty material having a Wiley Melting Point in the range of about 20° C. to 45° C. and an iodine value of less than about 40 to a temperature at which it is liquid; (b) dispersing a finely ground solid dipeptide sweetener in the range of about 25 microns to 500 microns in diameter into said heated fatty material until an amount of the dipeptide sweetener in the range of about 0.5% to 7.0% based on the weight of the fatty material has been dispersed into the heated fatty material; (c) dispersing an effective amount of an oil dispersible flavoring material containing a carbonyl flavoring compound into the heated fatty material; (d) applying the dispersion of fatty material, dipeptide sweetener and flavoring material onto a ready-to-eat cereal base as a coating in a quantity sufficient to provide an amount of dipeptide sweetener on the ready-to-eat cereal base in the range of about 0.05% to 0.5% based on the weight of the ready-to-eat cereal base; (e) heating the coated ready-to-eat cereal to a temperature of at least about 25° C. above the melting point of the edible fatty material; and (f) cooling the heated ready-to-eat cereal to a temperature at which the fatty material is solid.
Claim 21
Dependent Claim
29 words
The method of claim 16 wherein the edible fatty material is heated to a temperature in the range of about 40° C. to 80° C. above its melting point.
Claim 22
Dependent Claim
18 words
The method of claim 16 wherein the dipeptide sweetener has a granule diameter of less than 150 microns.
Claim 23
Dependent Claim
33 words
The method of claim 16 wherein an amount of dipeptide sweetener in the range of about 3% based on the weight of the fluid fatty material is dispersed into the fluid fatty material.
Claim 24
Dependent Claim
24 words
The method of claim 16 wherein the dispersion of sweetener and flavoring material is sprayed onto a tumbling bed of ready-to-eat cereal base pieces.
Claim 25
Independent Claim
209 words
A method for making a sweet, flavored ready-to-eat cereal comprising the steps of: (a) admixing an aqueous sweetener solution comprising about 1.0% to 10.0% of a dipeptide sweetener; (b) applying the aqueous sweetener solution to a ready-to-eat cereal base in an amount sufficient to provide a coating of dipeptide sweetener in an amount in the range of about 0.05% to 0.5% based on the weight of the ready-to-eat cereal base; (c) drying the sweetener-coated ready-to-eat cereal base; (d) heating an edible fatty material having a Wiley Melting Point in the range of about 20° C. to 45° C. and an iodine value of less than about 40 to a temperature at which it is liquid; (e) dispersing an effective amount of a fat dispersible flavoring material containing a carbonyl flavoring compound into the heated fatty material; (f) applying the dispersion of heated fatty material and flavoring material onto the dried ready-to-eat cereal base in an amount of at least 5 times the weight of the dipetide sweetener; (g) heating the coated ready-to-eat cereal to a temperature of at least about 25° C., above the melting point of the edible fatty material; and (h) cooling the heated ready-to-eat cereal to a temperature at which the edible fatty material is solid.
Claim 26
Independent Claim
209 words
A method for making a sweet, flavored ready-to-eat cereal comprising the steps of: (a) admixing an aqueous sweetener solution comprising about 1.0% to 10.0% of a dipeptide sweetener; (b) applying the aqueous sweetener solution to a ready-to-eat cereal base in an amount sufficient to provide a coating of dipeptide sweetener in an amount in the range of about 0.05% to 0.5% based on the weight of the ready-to-eat cereal base; (c) drying the sweetener-coated ready-to-eat cereal base; (d) heating an edible fatty material having a Wiley Melting Point in the range of about 20° C. to 45° C. and an iodine value of less than about 40 to a temperature at which it is liquid; (e) dispersing an effective amount of a fat dispersible flavoring material containing a carbonyl flavoring compound into the heated fatty material; (f) applying the dispersion of heated fatty material and flavoring material onto the dried ready-to-eat cereal base in an amount of at least 5 times the weight of the dipetide sweetener; (g) heating the coated ready-to-eat cereal to a temperature of at least about 25° C., above the melting point of the edible fatty material; and (h) cooling the heated ready-to-eat cereal to a temperature at which the edible fatty material is solid.
Claim 27
Dependent Claim
17 words
The method of claim 21 wherein the sweetener solution comprises about 3.0% to 4.5% of dipeptide sweetener.
Claim 28
Dependent Claim
23 words
The method of claim 21 wherein the sweetener coated ready-to-eat cereal base is dried to a moisture content of less than about 5%.
Claim 29
Dependent Claim
19 words
The method of claim 21 wherein the sweetener solution is sprayed onto a tumbling bed of ready-to-eat cereal pieces.
Claim 30
Dependent Claim
22 words
The method of claim 21 wherein the dispersion of flavoring material is sprayed onto a tumbling bed of ready-to-eat cereal base pieces.
Claim 31
Independent Claim
232 words
A method for making a sweet, flavored ready-to-eat cereal comprising the steps of: (a) admixing a finely ground dipeptide sweetener in the range of about 25 microns to 500 microns in diameter with a finely ground bulking agent in a weight ratio of bulking agent to sweetener in the range of about 10:1 to about 50:1; (b) applying the sweetener admixture onto a ready-to-eat cereal base in an amount sufficient to provide an amount of dipeptide sweetener on the ready-to-eat cereal base in the range of 0.015% to 0.5% based on the weight of the ready-to-eat cereal base; (c) heating an edible fatty material having a Wiley Melting point in the range of about 20° C. to 45° C. and an iodine value of less than about 40 to a temperature at which it is liquid; (d) dispersing an effective amount of a fat dispersible flavoring material containing a carbonyl flavoring compound into the heated fatty material; (e) applying the dispersion of heated fatty material onto the sweetener coated ready-to-eat cereal base in an amount of at least about 5 times the weight of the dipeptide sweetener; (f) heating the flavored, coated ready-to-eat cereal to a temperature of at least about 25° C. above the melting point of the edible fatty material; and (g) cooling the heated ready-to-eat cereal to a temperature at which the coating of edible fatty material is solid.
Claim 32
Independent Claim
232 words
A method for making a sweet, flavored ready-to-eat cereal comprising the steps of: (a) admixing a finely ground dipeptide sweetener in the range of about 25 microns to 500 microns in diameter with a finely ground bulking agent in a weight ratio of bulking agent to sweetener in the range of about 10:1 to about 50:1; (b) applying the sweetener admixture onto a ready-to-eat cereal base in an amount sufficient to provide an amount of dipeptide sweetener on the ready-to-eat cereal base in the range of 0.015% to 0.5% based on the weight of the ready-to-eat cereal base; (c) heating an edible fatty material having a Wiley Melting point in the range of about 20° C. to 45° C. and an iodine value of less than about 40 to a temperature at which it is liquid; (d) dispersing an effective amount of a fat dispersible flavoring material containing a carbonyl flavoring compound into the heated fatty material; (e) applying the dispersion of heated fatty material onto the sweetener coated ready-to-eat cereal base in an amount of at least about 5 times the weight of the dipeptide sweetener; (f) heating the flavored, coated ready-to-eat cereal to a temperature of at least about 25° C. above the melting point of the edible fatty material; and (g) cooling the heated ready-to-eat cereal to a temperature at which the coating of edible fatty material is solid.
Claim 33
Dependent Claim
19 words
The method of claim 26 wherein the dipeptide sweetener has a granule diameter of less than about 150 microns.
Claim 34
Dependent Claim
11 words
The method of claim 26 wherein the bulking agentis malto dextrin.
Claim 35
Dependent Claim
26 words
The method of claim 26 further comprising the step of applying a sticky binder material to the ready-to-eat cereal base prior to applying the sweetener admixture.
Claim 36
Dependent Claim
22 words
The method of claim 26 wherein the dispersion of flavoring material is sprayed onto a tumbling bed of ready-to-eat cereal base pieces.
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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) | 1989-08-25 | 1990-02-24 | 1990-08-26 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1993-08-25 | 1994-02-24 | 1994-08-26 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1997-08-25 | 1998-02-24 | 1998-08-26 | $7700.00 | Window Closed / Lapsed |