US4647465A
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Whippable, non-homogenized cream having a fat content
Assignee: Melkunie Holland BV
•
Filing: 1985-01-14
•
Granted: 1987-03-03
•
Expires: 2005-01-14
Abstract
Abstract The invention relates to a whippable, non-homogenized cream having a fat content of 20 to 30% by weight and a pH of 6.2 to 6.5, which contains 0.2 to 0.4% by weight of at least one emulsifying agent consisting of a mixture of distilled monoglycerides in a carrier, wherein the weight ratio of saturated fatty acids to unsaturated fatty acids in the fatty acid ester is between 80:20 and 20:80, 0.2 to 0.4% by weight of at least one binder based on starch, as well as 0.03 to 0.06% by weight of carragheenate as a stabilizer, and to a method wherein at least one of said emulsifying agent, said binder, said carragheenate and at least one organic and physiologically acceptable acid are dispersed in milk and the amount of non-homogenized cream required to achieve the desired fat content in the final product.
Inventors
- 👤 Martinus J. M. van de Ven
- 👤 Zeger Provily
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 22:11
CPC Classifications
A; A23; A23C; A23C13/00; A23C13/12; A23C13/16; A23C13/165
Claims Analysis
Total Claims: 98
Claim 1
Independent Claim
22 words
Whippable, non-homogenized cream, having a fat content of 20 to 30% by weight and a pH of 6.2 to 6.5, which contains
Claim 2
Dependent Claim
22 words
Whippable, non-homogenized cream, having a fat content of 20 to 30% by weight and a pH of 6.2 to 6.5, which contains
Claim 3
Dependent Claim
80 words
2 to 0.4% by weight of at least one emulsifying agent consisting of a mixture of distilled monoglycerides in hydrogenated soya oil, wherein the weight ratio of saturated fatty acids to unsaturated fatty acids in the fatty acid ester is between 80:20 and 20:80, 0.2 to 0.4% by weight of at least one binder selected from the group consisting of modified water soluble starch and cold soluble starch varieties and 0.03 to 0.06% by weight of carragheenate as a stabiliser.
Claim 4
Dependent Claim
80 words
2 to 0.4% by weight of at least one emulsifying agent consisting of a mixture of distilled monoglycerides in hydrogenated soya oil, wherein the weight ratio of saturated fatty acids to unsaturated fatty acids in the fatty acid ester is between 80:20 and 20:80, 0.2 to 0.4% by weight of at least one binder selected from the group consisting of modified water soluble starch and cold soluble starch varieties and 0.03 to 0.06% by weight of carragheenate as a stabiliser.
Claim 5
Dependent Claim
15 words
Whippable, non-homogenised cream according to claim 1, wherein the fat content is 25% by weight.
Claim 6
Dependent Claim
14 words
Whippable, non-homogenised cream according to claim 1 or 2, wherein the pH is 6.3.
Claim 7
Dependent Claim
28 words
Whippable, non-homogenised cream according to claim 1 or 2, wherein the emulsifying agent consists of a mixture of distilled monoglycerides and 20% by weight of hydrogenated soya oil.
Claim 8
Dependent Claim
36 words
Whippable, non-homogenised cream according to claim 1 or 2, wherein the fatty acid ester of the emulsifying agent consists of 71% by weight of saturated fatty acids and of 29% by weight of unsaturated fatty acids.
Claim 9
Dependent Claim
19 words
Whippable, non-homogenised cream according to claim 1 or 2, wherein the cream contains 0.3% by weight of emulsifying agent.
Claim 10
Dependent Claim
17 words
Whippable, non-homogenised cream according to claim 1 or 2, wherein the binder is a modified water-soluble starch.
Claim 11
Dependent Claim
19 words
Whippable, non-homogenised cream according to claim 1 or 2, wherein the cream contains 0.3% by weight of a binder.
Claim 12
Dependent Claim
25 words
Whippable, non-homogenised cream according to claim 1 or 2, wherein the stabiliser is an iota-carragheenate, in which about 15% by weight of orthophosphate are present.
Claim 13
Dependent Claim
19 words
Whippable, non-homogenised cream according to claim 1 or 2, wherein the cream contains 0.05% by weight of a stabiliser.
Claim 14
Dependent Claim
26 words
Whippable, non-homogenised cream according to claim 3 wherein the emulsifying agent consists of a mixture of distilled monoglycerides and 20% by weight of hydrogenated soya oil.
Claim 15
Dependent Claim
33 words
Whippable, non-homogenised cream according to claim 3 wherein the fatty acid ester of the emulsifying agent consists of 71% by weight of saturated fatty acids and 29% by weight of unsaturated fatty acids.
Claim 16
Dependent Claim
17 words
Whippable, non-homogenised cream according to claim 3 wherein the cream contains 0.3% by weight of emulsifying agent.
Claim 17
Dependent Claim
16 words
Whippable, non-homogenised cream according to claim 3 wherein the binder is a modified water soluble starch.
Claim 18
Dependent Claim
17 words
Whippable, non-homogenised cream according to claim 3 wherein the cream contains 0.3% by weight of a binder.
Claim 19
Dependent Claim
23 words
Whippable, non-homogenised cream according to claim 3 wherein the stabiliser is an iota-carragheenate, in which about 15% by weight of orthophosphate are present.
Claim 20
Dependent Claim
17 words
Whippable, non-homogenised cream according to claim 3 wherein the cream contains 0.05% by weight of a stabiliser.
Claim 21
Dependent Claim
34 words
Whippable, non-homogenised cream according to claim 4 wherein the fatty acid ester of the emulsifying agent consists of 71% by weight of saturated fatty acids and of 29% by weight of unsaturated fatty acids.
Claim 22
Dependent Claim
17 words
Whippable, non-homogenised cream according to claim 4 wherein the cream contains 0.3% by weight of emulsifying agent.
Claim 23
Dependent Claim
15 words
Whippable, non-homogenised cream according to claim 4 wherein the binder is a modified water-soluble starch.
Claim 24
Dependent Claim
17 words
Whippable, non-homogenised cream according to claim 4 wherein the cream contains 0.3% by weight of a binder.
Claim 25
Dependent Claim
23 words
Whippable, non-homogenised cream according to claim 4 wherein the stabiliser is an iota-carragheenate, in which about 15% by weight of orthophosphate are present.
Claim 26
Dependent Claim
17 words
Whippable, non-homogenised cream according to claim 4 wherein the cream contains 0.05% by weight of a stabiliser.
Claim 27
Dependent Claim
17 words
Whippable, non-homogenised cream according to claim 5 wherein the cream contains 0.3% by weight of emulsifying agent.
Claim 28
Dependent Claim
15 words
Whippable, non-homogenised cream according to claim 5 wherein the binder is a modified water-soluble starch.
Claim 29
Dependent Claim
17 words
Whippable, non-homogenised cream according to claim 5 wherein the cream contains 0.3% by weight of a binder.
Claim 30
Dependent Claim
23 words
Whippable, non-homogenised cream according to claim 5 wherein the stabiliser is an iota-carragheenate, in which about 15% by weight of orthophosphate are present.
Claim 31
Dependent Claim
17 words
Whippable, non-homogenised cream according to claim 5 wherein the cream contains 0.05% by weight of a stabiliser.
Claim 32
Dependent Claim
15 words
Whippable, non-homogenised cream according to claim 6 wherein the binder is a modified water-soluble starch.
Claim 33
Dependent Claim
17 words
Whippable, non-homogenised cream according to claim 6 wherein the cream contains 0.3% by weight of a binder.
Claim 34
Dependent Claim
23 words
Whippable, non-homogenised cream according to claim 6 wherein the stabiliser is an iota-carragheenate, in which about 15% by weight of orthophosphate are present.
Claim 35
Dependent Claim
17 words
Whippable, non-homogenised cream according to claim 6 wherein the cream contains 0.05% by weight of a stabiliser.
Claim 36
Dependent Claim
17 words
Whippable, non-homogenised cream according to claim 7 wherein the cream contains 0.3% by weight of a binder.
Claim 37
Dependent Claim
23 words
Whippable, non-homogenised cream according to claim 7 wherein the stailiser is an iota-carragheenate, in which about 15% by weight of orthophosphate are present.
Claim 38
Dependent Claim
17 words
Whippable, non-homogenised cream according to claim 7 wherein the cream contains 0.05% by weight of a stabiliser.
Claim 39
Dependent Claim
23 words
Whippable, non-homogenised cream according to claim 8 wherein the stabiliser is an iota-carragheenate, in which about 15% by weight of orthophosphate are present.
Claim 40
Dependent Claim
17 words
Whippable, non-homogenised cream according to claim 8 wherein the cream contains 0.05% by weight of a stabiliser.
Claim 41
Dependent Claim
17 words
Whippable, non-homogenised cream according to claim 9 wherein the cream contains 0.05% by weight of a stabiliser.
Claim 42
Dependent Claim
157 words
Method for the preparation of whippable cream having a fat content of 20 to 30% by weight and a pH of 6.2 to 6.5, comprising dispersing in milk with thorough stirring at least one emulsifying agent consisting of a mixture of distilled monoglycerides in hydrogenated soya oil, wherein the weight ratio of saturated to unsaturated fatty acids in the fatty acid ester is between 80:20 and 20:80, a binder selected from the group consisting of modified water soluble starch and cold soluble starch varieties, at least one organic and physiologically acceptable acid and a carragheenate as a stabilizer, and combining amounts of this dispersion(s) with an amount of non-homogenised cream such that the final mixture has a fat content of 20 to 30%, the content of emulsifying agent and of binder is 0.2 to 0.4% by weight in each case, the content of stabiliser is 0.03 to 0.06% by weight, and a pH of 6.2 to 6.5.
Claim 43
Dependent Claim
157 words
Method for the preparation of whippable cream having a fat content of 20 to 30% by weight and a pH of 6.2 to 6.5, comprising dispersing in milk with thorough stirring at least one emulsifying agent consisting of a mixture of distilled monoglycerides in hydrogenated soya oil, wherein the weight ratio of saturated to unsaturated fatty acids in the fatty acid ester is between 80:20 and 20:80, a binder selected from the group consisting of modified water soluble starch and cold soluble starch varieties, at least one organic and physiologically acceptable acid and a carragheenate as a stabilizer, and combining amounts of this dispersion(s) with an amount of non-homogenised cream such that the final mixture has a fat content of 20 to 30%, the content of emulsifying agent and of binder is 0.2 to 0.4% by weight in each case, the content of stabiliser is 0.03 to 0.06% by weight, and a pH of 6.2 to 6.5.
Claim 44
Dependent Claim
19 words
Method according to claim 39, wherein whole milk is used for dispersing the emulsifying agents and/or binders and/or stabilisers.
Claim 45
Dependent Claim
30 words
Method according to claims 39 to 40, wherein pasteurised cream having a fat content of 40% by weight is used for adjusting the desired fat content in the final product.
Claim 46
Dependent Claim
30 words
Method according to claim 39 or 40, wherein a 50 percent by weight solution of Lactic acid in water is used for adjusting the desired pH in the final product.
Claim 47
Dependent Claim
21 words
Method according to claim 39 or 40, wherein the fat content of the final product is adjusted to 25% by weight.
Claim 48
Dependent Claim
18 words
Method according to claim 39 or 40, wherein the pH of the final product is adjusted to 6.3.
Claim 49
Dependent Claim
27 words
Method according to claim 39 or 40, wherein the emulsifying agent used consists of a mixture of distilled monoglycerides and 20% by weight of hydrogenated soya oil.
Claim 50
Dependent Claim
45 words
Method according to claim 39 or 40, wherein the emulsifying agent used consists of a mixture of distilled monoglycerides and soya oil, wherein 71% by weight of the fatty acid ester consists of saturated fatty acid; and 29% by weight consists of unsaturated fatty acids.
Claim 51
Dependent Claim
16 words
Method according to claim 39 or 40, wherein the binder used is a modified water-soluble starch.
Claim 52
Dependent Claim
22 words
Method according to claim 39 or 40, wherein the stabiliser used is an iota-carragheenate which contains about 15% by weight of orthophosphate.
Claim 53
Dependent Claim
22 words
Method according to claim 39 or 40, wherein the prepared whippable cream is pasteurised and subsequently cooled to 10° C. or lower.
Claim 54
Dependent Claim
28 words
Method according to claim 39 or 40, wherein the prepared whippable cream is pasteurised at 115° C. for 30 seconds and subsequently cooled to 10° C. or lower.
Claim 55
Dependent Claim
27 words
Method according to claim 41 wherein a 50% by weight solution of Lactic acid in water is used for adjusting the desired pH in the final product.
Claim 56
Dependent Claim
19 words
Method according to claim 41 wherein the fat content of the final product is adjusted to 25% by weight.
Claim 57
Dependent Claim
16 words
Method according to claim 41 wherein the pH of the final product is adjusted to 6.3.
Claim 58
Dependent Claim
25 words
Method according to claim 41 wherein the emulsifying agent used consists of a mixture of distilled monoglycerides and 20% by weight of hydrogenated soya oil.
Claim 59
Dependent Claim
43 words
Method according to claim 41 wherein the emulsifying agent used consists of a mixture of distilled monoglycerides and soya oil, wherein 71% by weight of the fatty acid ester consists of saturated fatty acids and 29% by weight consists of unsaturated fatty acids.
Claim 60
Dependent Claim
14 words
Method according to claim 41 wherein the binder used is a modified water-soluble starch.
Claim 61
Dependent Claim
20 words
Method according to claim 41 wherein the stabiliser used is an iota-carragheenate which contains about 15% by weight of orthophosphate.
Claim 62
Dependent Claim
21 words
Method according to claim 41 wherein wherein the prepared whippable cream is pasteurised and subsequently cooled to 10° C. or lower.
Claim 63
Dependent Claim
26 words
Method according to claim 41 wherein the prepared whippable cream is pasteurised at 115° C. for 30 seconds and subsequently cooled to 10° C. or lower.
Claim 64
Dependent Claim
19 words
Method according to claim 42 wherein the fat content of the final product is adjusted to 25% by weight.
Claim 65
Dependent Claim
16 words
Method according to claim 42 wherein the pH of the final product is adjusted to 6.3.
Claim 66
Dependent Claim
25 words
Method according to claim 42 wherein the emulsifying agent used consists of a mixture of distilled monoglycerides and 20% by weight of hydrogenated soya oil.
Claim 67
Dependent Claim
43 words
Method according to claim 14 wherein the emulsifying agent used consists of a mixture of distilled monoglycerides and soya oil, wherein 71% by weight of the fatty acid ester consists of saturated fatty acids and 29% by weight consists of unsaturated fatty acids.
Claim 68
Dependent Claim
14 words
Method according to claim 42 wherein the binder used is a modified water-soluble starch.
Claim 69
Dependent Claim
20 words
Method according to claim 42 wherein the stabiliser used is an iota-carragheenate which contains about 15% by weight of orthophosphate.
Claim 70
Dependent Claim
20 words
Method according to claim 42 wherein the prepared whippable cream is pasteurized and subsequently cooled to 10° C. or lower.
Claim 71
Dependent Claim
26 words
Method according to claim 42 wherein the prepared whippable cream is pasteurized at 115° C. for 30 seconds and subsequently cooled to 10° C. or lower.
Claim 72
Dependent Claim
16 words
Method according to claim 43 wherein the pH of the final product is adjusted to 6.3.
Claim 73
Dependent Claim
25 words
Method according to claim 43 wherein the emulsifying agent used consists of a mixture of distilled monoglycerides and 20% by weight of hydrogenated soya oil.
Claim 74
Dependent Claim
43 words
Method according to claim 43 wherein the emulsifying agent used consists of a mixture of distilled monoglycerides and soya oil, wherein 71% by weight of the fatty acid ester consists of saturated fatty acids and 29% by weight consists of unsaturated fatty acids.
Claim 75
Dependent Claim
14 words
Method according to claim 43 wherein the binder used is a modified water-soluble starch.
Claim 76
Dependent Claim
20 words
Method according to claim 43 wherein the stabiliser used is an iota-carragheenate which contains about 15% by weight of orthophosphate.
Claim 77
Dependent Claim
20 words
Method according to claim 43 wherein the prepared whippable cream is pasteurised and subsequently cooled to 10° C. or lower.
Claim 78
Dependent Claim
26 words
Method according to claim 43 wherein the prepared whippable cream is pasteurised at 115° C. for 30 seconds and subsequently cooled to 10° C. or lower.
Claim 79
Dependent Claim
25 words
Method according to claim 44 wherein the emulsifying agent used consists of a mixture of distilled monoglycerides and 20% by weight of hydrogenated soya oil.
Claim 80
Dependent Claim
43 words
Method according to claim 44 wherein the emulsifying agent used consists of a mixture of distilled monoglycerides and soya oil, wherein 71% by weight of the fatty acid ester consists of saturated fatty acids and 29% by weight consists of unsaturated fatty acids.
Claim 81
Dependent Claim
14 words
Method according to claim 44 wherein the binder used is a modified water-soluble starch.
Claim 82
Dependent Claim
20 words
Method according to claim 44 wherein the stabiliser used is an iota-carragheenate which contains about 15% by weight of orthophosphate.
Claim 83
Dependent Claim
20 words
Method according to claim 44 wherein the prepared whippable cream is pasteurised and subsequently cooled to 10° C. or lower.
Claim 84
Dependent Claim
26 words
Method according to claim 44 wherein the prepared whippable cream is pasteurised at 115° C. for 30 seconds and subsequently cooled to 10° C. or lower.
Claim 85
Dependent Claim
43 words
Method according to claim 45 wherein the emulsifying agent used consists of a mixture of distilled monoglycerides and soya oil, wherein 71% by weight of the fatty acid ester consists of saturated fatty acids and 29% by weight consists of unsaturated fatty acids.
Claim 86
Dependent Claim
14 words
Method according to claim 45 wherein the binder used is a modified water-soluble starch.
Claim 87
Dependent Claim
20 words
Method according to claim 45 wherein the stabiliser used is an iota-carragheenate which contains about 15% by weight of orthophosphate.
Claim 88
Dependent Claim
20 words
Method according to claim 45 wherein the prepared whippable cream is pasteurised and subsequently cooled to 10° C. or lower.
Claim 89
Dependent Claim
26 words
Method according to claim 45 wherein the prepared whippable cream is pasteurised at 115° C. for 30 seconds and subsequently cooled to 10° C. or lower.
Claim 90
Dependent Claim
14 words
Method according to claim 46 wherein the binder used is a modified water-soluble starch.
Claim 91
Dependent Claim
20 words
Method according to claim 46 wherein the stabiliser used is an iota-carragheenate which contains about 15% by weight of orthophosphate.
Claim 92
Dependent Claim
20 words
Method according to claim 46 wherein the prepared whippable cream is pasteurised and subsequently cooled to 10° C. or lower.
Claim 93
Dependent Claim
26 words
Method according to claim 46 wherein the prepared whippable cream is pasteurised at 115° C. for 30 seconds and subsequently cooled to 10° C. or lower.
Claim 94
Dependent Claim
20 words
Method according to claim 47 wherein the stabiliser used is a iota-carragheenate which contains about 15% by weight of orthophosphate.
Claim 95
Dependent Claim
19 words
Method according to claim 47 wherein the whippable cream is pasteurized and subsequently cooled to 10° C. or lower.
Claim 96
Dependent Claim
26 words
Method according to claim 47 wherein the prepared whippable cream is pasteurized at 113° C. for 30 seconds and subsequently cooled to 10° C. or lower.
Claim 97
Dependent Claim
20 words
Method according to claim 48 wherein the prepared whippable cream is pasteurised and subsequently cooled to 10° C. or lower.
Claim 98
Dependent Claim
26 words
Method according to claim 48 wherein the prepared whippable cream is pasteurised at 115° C. for 30 seconds and subsequently cooled to 10° C. or lower.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
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| 3.5 Years (Year 4) | 1990-03-02 | 1990-09-01 | 1991-03-03 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1994-03-02 | 1994-09-01 | 1995-03-03 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1998-03-02 | 1998-09-01 | 1999-03-03 | $7700.00 | Window Closed / Lapsed |