Patent US4950140A successfully refreshed from Google Patents.
US4950140A
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Cookies containing psyllium
Assignee: Procter and Gamble Co
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Filing: 1987-09-14
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Granted: 1990-08-21
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Expires: 2007-09-14
Abstract
Abstract Disclosed are cookies containing psyllium and a method for making those cookies. The cookies may additionally contain polyol polyesters. These cookies provide an effective method for introducing psyllium into the diet to treat gastrointestinal disorders, such as constipation or diarrhea, as well as a method for introducing psyllium and polyol polyesters into the diet to reduce blood cholesterol levels.
Inventors
- 👤 Phillip F. Pflaumer
- 👤 Edward D. Smith, III
- 👤 Wilbur G. Hudson, Jr.
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 22:49
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/36; A21D2/14; A21D2/16; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 23
Claim 1
Independent Claim
130 words
A method for making a psyllium-containing cookie dough comprising the steps of: (a) combining from about 3% to about 15%, by weight of the dough, of a liquid component selected from the group consisting of water, fresh egg, and mixtures thereof, with from about 0.6% to about 35%, by weight of the dough, of a dry ingredient component selected from the group consisting of sugar, flour, non-pre-gelatinized starch, egg solids, protein solids, and mixtures thereof; (b) combining from about 10% to about 35% by weight of the dough, of a fluid shortening component with the mixtures of (a); and (c) combining the mixture of (b) with from about 5% to about 30%, by weight of the dough, of a psyllium component, and other conventional cookie components to form said dough.
Claim 2
Independent Claim
130 words
A method for making a psyllium-containing cookie dough comprising the steps of: (a) combining from about 3% to about 15%, by weight of the dough, of a liquid component selected from the group consisting of water, fresh egg, and mixtures thereof, with from about 0.6% to about 35%, by weight of the dough, of a dry ingredient component selected from the group consisting of sugar, flour, non-pre-gelatinized starch, egg solids, protein solids, and mixtures thereof; (b) combining from about 10% to about 35% by weight of the dough, of a fluid shortening component with the mixtures of (a); and (c) combining the mixture of (b) with from about 5% to about 30%, by weight of the dough, of a psyllium component, and other conventional cookie components to form said dough.
Claim 3
Dependent Claim
22 words
The method of claim 1 which further comprises forming the dough into from about 10 g to about 30 g cookie portions.
Claim 4
Dependent Claim
34 words
The method of claim 2 which further comprises baking the cookie dough portions at a temperature of from about 149° C. to about 190° C. for from about 5 minutes to about 15 minutes.
Claim 5
Dependent Claim
12 words
The method of claim 3 wherein the dry ingredient component comprises sugar.
Claim 6
Dependent Claim
12 words
The method of claim 4 wherein the dry ingredient component comprises sucrose.
Claim 7
Dependent Claim
23 words
The method of claim 3 wherein from about 10% to about 100%, of the shortening component comprises a premelted, nondigestible, nonabsorbable, polyol polyester.
Claim 8
Dependent Claim
27 words
The method of claim 6 wherein the polyol polyester is selected from the group consisting of sucrose octaoleate, sucrose octastearate, sucrose octalinoleate, sucrose octapalmitate, and mixtures thereof.
Claim 9
Independent Claim
154 words
A method for making a psyllium-containing cookie dough comprising the steps of: (a) combining from about 3% to about 15%, by weight of the dough, of a liquid component selected from the group consisting of water, fresh egg, and mixtures thereof, with from about 10% to about 30%, by weight of the dough, of a sugar component; (b) combining from about 10% to about 35%, by weight of the dough, of a fluid shortening component with the mixture of (a); (c) mixing together from 0% to about 30%, by weight of the dough, of a flour component, from 0% to about 30%, by weight of the dough, of a starch component, from about 0.1% to about 2%, by weight of the dough, of a dry egg white component, and from about 5% to about 30%, by weight of the dough, of a psyllium component, and then combining this mixture with the mixture of (b).
Claim 10
Independent Claim
154 words
A method for making a psyllium-containing cookie dough comprising the steps of: (a) combining from about 3% to about 15%, by weight of the dough, of a liquid component selected from the group consisting of water, fresh egg, and mixtures thereof, with from about 10% to about 30%, by weight of the dough, of a sugar component; (b) combining from about 10% to about 35%, by weight of the dough, of a fluid shortening component with the mixture of (a); (c) mixing together from 0% to about 30%, by weight of the dough, of a flour component, from 0% to about 30%, by weight of the dough, of a starch component, from about 0.1% to about 2%, by weight of the dough, of a dry egg white component, and from about 5% to about 30%, by weight of the dough, of a psyllium component, and then combining this mixture with the mixture of (b).
Claim 11
Dependent Claim
21 words
The method of claim 8 wherein the dough is formed into from about 10 g to about 30 g cookie portions.
Claim 12
Dependent Claim
32 words
The method of claim 9 wherein the cookie portions are baked at a temperature of from about 149° C. to about 190° C. for from about 5 minutes to about 15 minutes.
Claim 13
Dependent Claim
11 words
The method of claim 10 wherein the sugar component comprises sucrose.
Claim 14
Dependent Claim
13 words
The method of claim 10 wherein the flour component comprises all-purpose wheat flour.
Claim 15
Dependent Claim
11 words
The method of claim 10 wherein the liquid component comprises water.
Claim 16
Dependent Claim
12 words
The method of claim 10 wherein the starch component comprises pregelatinized starch.
Claim 17
Dependent Claim
14 words
The method of claim 10 wherein the shortening component comprises a hydrogenated soybean-based shortening.
Claim 18
Dependent Claim
23 words
The method of claim 10 wherein from about 10% to about 100% of the shortening component comprises a premelted, nondigestible, nonabsorbable, polyol polyester.
Claim 19
Dependent Claim
27 words
The method of claim 16 wherein the polyol polyester is selected from the group consisting of sucrose octaoleate, sucrose octalinoleate, sucrose octapalmitate, sucrose octastearate and mixtures thereof.
Claim 20
Dependent Claim
8 words
The product of the process of claim 3.
Claim 21
Dependent Claim
8 words
The product of the process of claim 6.
Claim 22
Dependent Claim
8 words
The product of the process of claim 10.
Claim 23
Dependent Claim
8 words
The product of the process of claim 16.
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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) | 1993-08-20 | 1994-02-19 | 1994-08-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1997-08-20 | 1998-02-19 | 1998-08-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2001-08-20 | 2002-02-19 | 2002-08-21 | $7700.00 | Window Closed / Lapsed |