Patent US3659623A successfully refreshed from Google Patents.
Patent US4614656A successfully refreshed from Google Patents.
US4614656A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Two phase margarine
Assignee: Lever Brothers Co
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Filing: 1985-05-14
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Granted: 1986-09-30
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Expires: 2005-05-14
Abstract
Abstract Margarine and shortenings contain a discrete fatty phase in which additional cooking ingredients such as antioxidants, ascorbic acid and emulsifiers are confined to improve the stability and the cooking propensities of the product.
Inventors
- 👤 Josef Tennikat
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-09 15:53
CPC Classifications
A; A23; A23D; A23D7/00; A23D7/01; A23D7/011; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D2/16; A21D2/165; A23D9/00; A23D9/007; A23D9/013
Claims Analysis
Total Claims: 8
Claim 1
Independent Claim
123 words
A baking composition wherein margarine is segregated from other baking ingredients in a composite product comprising margarine and a water-free fatty phase wherein the margarine comprises a continuous fat phase and an aqueous phase dispersed therein and the water-free fatty phase comprises a fat in which said baking ingredients are dispersed therein, and wherein the margarine and water-free fatty phase are combined in said composite body to provide a substantially uniform cross-sectional area in which the margarine constitutes a major proportion of the area and the water-free fatty phase constitutes the remaining minor proportion of said area which is distinct and separate from the margarine and the water-free fatty phase provides protection for the baking ingredients which may be adversely affected by water.
Claim 2
Dependent Claim
123 words
A baking composition wherein margarine is segregated from other baking ingredients in a composite product comprising margarine and a water-free fatty phase wherein the margarine comprises a continuous fat phase and an aqueous phase dispersed therein and the water-free fatty phase comprises a fat in which said baking ingredients are dispersed therein, and wherein the margarine and water-free fatty phase are combined in said composite body to provide a substantially uniform cross-sectional area in which the margarine constitutes a major proportion of the area and the water-free fatty phase constitutes the remaining minor proportion of said area which is distinct and separate from the margarine and the water-free fatty phase provides protection for the baking ingredients which may be adversely affected by water.
Claim 3
Dependent Claim
22 words
A baking composition according to claim 1 wherein the water-free fatty phase comprises from 4 to 8% of the total fat composition.
Claim 4
Dependent Claim
30 words
A baking composition according to claim 1 wherein the solids content of said continuous fat phase and said water-free fatty phase at 20° C. is not more than about 25%.
Claim 5
Dependent Claim
27 words
A baking composition according to claim 1 wherein the other baking ingredients are members selected from the group consisting of enzymes, emulsifiers, amino acids and mixtures thereof.
Claim 6
Dependent Claim
26 words
A baking composition according to claim 1 comprising a block of margarine surrounding a single rod or bar co-extensive with and inside said block of margarine.
Claim 7
Independent Claim
95 words
A method of making a bakery composition comprising the steps of: (i) preparing a water-in-oil emulsion from a fat composition and an aqueous phase including emulsifiers; (ii) working and chilling the emulsion obtained in a scraped-surface heat exchanger means; (iii) preparing a water-free fatty phase by dispersion of emulsifiers and other baking ingredients into a plastic fat, said water-free fatty phase being present to provide protection for the baking ingredients which may be adversely affected by water; and (iv) extruding said fatty phase into the margarine in a proportion of about 4 to about 8%.
Claim 8
Independent Claim
95 words
A method of making a bakery composition comprising the steps of: (i) preparing a water-in-oil emulsion from a fat composition and an aqueous phase including emulsifiers; (ii) working and chilling the emulsion obtained in a scraped-surface heat exchanger means; (iii) preparing a water-free fatty phase by dispersion of emulsifiers and other baking ingredients into a plastic fat, said water-free fatty phase being present to provide protection for the baking ingredients which may be adversely affected by water; and (iv) extruding said fatty phase into the margarine in a proportion of about 4 to about 8%.
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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) | 1989-09-29 | 1990-03-31 | 1990-09-30 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1993-09-29 | 1994-03-31 | 1994-09-30 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1997-09-29 | 1998-03-31 | 1998-09-30 | $7700.00 | Window Closed / Lapsed |