US4713255A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Emulsification system for creamy cheese food products
Assignee: General Foods Corp
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Filing: 1986-12-05
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Granted: 1987-12-15
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Expires: 2006-12-05
Abstract
Abstract A dry mix which contains an emulsification system including a combination of Polysorbate 60 and dextrin can be used to produce a creamy cheese and stable fluid emulsion by hand shaking the dry mix with a low 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.
Inventors
- 👤 William J. Horan
- 👤 Jeffrey M. Schweid
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-25 18:45
CPC Classifications
A; A23; A23L; A23L27/00; A23L27/60; A23L27/66
Claims Analysis
Total Claims: 7
Claim 1
Independent Claim
151 words
A process for preparing a dry mix salad dressing containing cheese solids which makes a creamy cheese salad dressing with mild hand shaking and will remain in emulsion and not separate at up to 15% reduction in the aqueous phase, comprising: (a) blending spices, salt, cheese flavoring containing no cheese solid, sugar, sodium citrate and monosodium glutamate to form a uniform first part; (b) contacting the blended first part with heated polysorbate 60 while mixing; (c) blending cheese flavoring containing up to 50% whey solids; cheese containing up to 70% cheese solids, gums and dextrin in an amount sufficient to disperse the cheese solids to form a uniform second part; (d) combining the blended first part with the blended second part and mixing to form a homogeneous mixture, wherein the weight ratio of the first part contacted with polysorbate 60 and the second part combined with dextrin is 60:55 to 39:45.
Claim 2
Dependent Claim
151 words
A process for preparing a dry mix salad dressing containing cheese solids which makes a creamy cheese salad dressing with mild hand shaking and will remain in emulsion and not separate at up to 15% reduction in the aqueous phase, comprising: (a) blending spices, salt, cheese flavoring containing no cheese solid, sugar, sodium citrate and monosodium glutamate to form a uniform first part; (b) contacting the blended first part with heated polysorbate 60 while mixing; (c) blending cheese flavoring containing up to 50% whey solids; cheese containing up to 70% cheese solids, gums and dextrin in an amount sufficient to disperse the cheese solids to form a uniform second part; (d) combining the blended first part with the blended second part and mixing to form a homogeneous mixture, wherein the weight ratio of the first part contacted with polysorbate 60 and the second part combined with dextrin is 60:55 to 39:45.
Claim 3
Dependent Claim
21 words
A process according to claim 1 wherein the weight ratio of the first part to polysorbate 60 is 55:1.3 to 60:2.5.
Claim 4
Dependent Claim
20 words
A process according to claim 1 wherein the weight ratio of the second part to dextrin is 39:8.5 to 40:10.5.
Claim 5
Dependent Claim
17 words
A process according to claim 1 wherein the cheese flavoring contains from 35 to 45% whey solids.
Claim 6
Dependent Claim
16 words
A process according to claim 1 wherein the cheese contains from 55 to 65% cheese solids.
Claim 7
Dependent Claim
10 words
A product produced according to the process of claim 1.
References Cited (Backward Citations)
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US4107335A
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US4539215A
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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) | 1990-12-14 | 1991-06-15 | 1991-12-15 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1994-12-14 | 1995-06-15 | 1995-12-15 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1998-12-14 | 1999-06-15 | 1999-12-15 | $7700.00 | Window Closed / Lapsed |