Patent US4650690A successfully refreshed from Google Patents.
US4650690A
Expired / Lapsed
US
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Edible water-in-oil-in-water emulsion
Assignee: Conopco Inc
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Filing: 1984-11-08
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Granted: 1987-03-17
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Expires: 2004-11-08
Abstract
Abstract The invention provides edible water-in-oil-in-water emulsions containing an emulsifying system in which the continuous aqueous phase has a pH between 6.5 and 2.0, contains between 10 and 80 wt. % of an oil and of which the discontinuous phase is at least 10 wt. % of the discontinuous aqueous phase and oil phase taken together. Preferably an o/w emulsifier such as protein, in particular egg yolk, is present and also a w/o emulsifier. The oil phase preferably has no solid constituents at 20° C. The emulsions are useful as foodstuffs such as sauces and dressings, and in soups and ice-cream.
Inventors
- 👤 Gijsbert W. Bams
- 👤 Wilhelmus H. van Megen
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 16:38
CPC Classifications
A; A23; A23D; A23D7/00; A23D7/003
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
56 words
An edible water-in-oil-in-water emulsion, comprising between 10 and 80% weight percent of a triglyceride oil, at least one water-in-oil emulsifier, and an oil-in-water emulsifier consisting of egg yolk, wherein the continuous aqueous phase has a pH of between 2.0 and 6.5, and wherein the combined discontinuous aqueous phase and oil phase comprise at least 10% water.
Claim 2
Dependent Claim
56 words
An edible water-in-oil-in-water emulsion, comprising between 10 and 80% weight percent of a triglyceride oil, at least one water-in-oil emulsifier, and an oil-in-water emulsifier consisting of egg yolk, wherein the continuous aqueous phase has a pH of between 2.0 and 6.5, and wherein the combined discontinuous aqueous phase and oil phase comprise at least 10% water.
Claim 3
Dependent Claim
29 words
An edible water-in-oil-in-water emulsion according to claim 1, wherein the egg yolk emulsifier is present at a level of from 0.1 to 5.0% by weight of the total emulsion.
Claim 4
Dependent Claim
23 words
An edible water-in-oil-in-water emulsion according to claim 1, comprising from 0.1 to 10% by weight of the total emulsion of a water-in-oil emulsifier.
Claim 5
Dependent Claim
20 words
An edible water-in-oil-in-water emulsion according to claim 1, in which the oil phase contains no solid phase at 20° C.
Claim 6
Dependent Claim
23 words
An edible water-in-oil-in-water emulsion according to claim 1, in which the continuous aqueous phase and the discontinuous aqueous phase have a different composition.
Claim 7
Dependent Claim
29 words
An edible water-in-oil-in-water emulsion according to claim 1, in which the discontinuous aqueous phase contains up to 1% by weight of the discontinuous aqueous phase of a thickening agent.
Claim 8
Dependent Claim
17 words
An edible water-in-oil-in-water emulsion according to claim 1, in which the aqueous phase contains a soluble salt.
Claim 9
Dependent Claim
105 words
A process for the preparation of a edible water-in-oil-in-water emulsion, comprising preparing a stable water in oil emulsion by emulsifying a mixture, comprising water, oil and a water-in-oil emulsifier, adding the emulsion thus obtained to an aqueous phase having a pH between 2.0 and 6.5, in which an oil-in-water emulsifier consisting of egg yolk is present, and homogenizing the mixture obtained in such a way that the final water-in-oil-in-water emulsion contains between 10% and 80% by weight of the emulsion of an oil, and such that the discontinuous aqueous phase is at least 10% by weight of the combined discontinuous aqueous phase and oil phase.
Claim 10
Dependent Claim
105 words
A process for the preparation of a edible water-in-oil-in-water emulsion, comprising preparing a stable water in oil emulsion by emulsifying a mixture, comprising water, oil and a water-in-oil emulsifier, adding the emulsion thus obtained to an aqueous phase having a pH between 2.0 and 6.5, in which an oil-in-water emulsifier consisting of egg yolk is present, and homogenizing the mixture obtained in such a way that the final water-in-oil-in-water emulsion contains between 10% and 80% by weight of the emulsion of an oil, and such that the discontinuous aqueous phase is at least 10% by weight of the combined discontinuous aqueous phase and oil phase.
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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) | 1990-03-16 | 1990-09-15 | 1991-03-17 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1994-03-16 | 1994-09-15 | 1995-03-17 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1998-03-16 | 1998-09-15 | 1999-03-17 | $7700.00 | Window Closed / Lapsed |