Patent US4960600A successfully refreshed from Google Patents.
US4960600A
Expired / Lapsed
US
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Polyol polyesters as a protective moisture barrier for foods
Assignee: Procter and Gamble Co
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Filing: 1988-12-21
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Granted: 1990-10-02
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Expires: 2008-12-21
Abstract
Abstract The present invention is a method for reducing the rate of moisture transmission into and out of foods comprising coating the surface of the foods with a coating containing an effective amount of polyol fatty acid esters. The polyol fatty acid esters have at least 4 fatty acid ester groups, and at least about 80% of the fatty acids contain not less than 12 carbon atoms. The method is particularly useful for preserving the crispness and thereby prolonging the shelf life of cereal and/or starch based snack foods.
Inventors
- 👤 Jeffrey J. Kester
- 👤 Christian A. Bernhardt
- 👤 Joseph J. Elsen
- 👤 James A. Letton
- 👤 Mary M. Fox
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-09 15:46
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/36; A23G3/40; A23B; A23B2/00; A23B2/70; A23B2/725; A23B2/729; A23B2/742; A23B2/75; A23B7/00; A23B7/14; A23B7/153; A23B7/154; A23B7/16; A23B9/00; A23B9/14; A23B9/16; A23B9/24; A23B9/26; A23D; A23D9/00; A23D9/007; A23D9/013; A23G3/343; A23P; A23P20/00; A23G2200/00; A23G2200/08; A23V; A23V2002/00; A23V2200/00; A23V2200/18
Claims Analysis
Total Claims: 17
Claim 1
Independent Claim
154 words
A method for reducing the rate or moisture transmission into and out of foods comprising enveloping the foods with a thin continuous coating comprising an effective amount of polyol fatty acid esters, wherein the polyol fatty acid esters have at least 4 fatty acid ester groups, wherein at least about 90% of the fatty acids contain not less than 16 carbon atoms, wherein the polyol polyester has a solid fat content between about 3% and about 10% at 100° F., wherein the coating is done by a process selected from the group consisting of spraying, pouring, pan coating, brushing, applying with a roller, rolling in a container, using a falling film method, enrobing, curtain coating, immersing at a temperature below 250° F., and combinations thereof, and wherein the food is selected from the group consisting of breakfast cereals, bakery products, dehydrated foods, fruits, vegetables, meats, frozen foods, filled pastries, pies, confectioneries, and mixtures thereof.
Claim 2
Independent Claim
154 words
A method for reducing the rate or moisture transmission into and out of foods comprising enveloping the foods with a thin continuous coating comprising an effective amount of polyol fatty acid esters, wherein the polyol fatty acid esters have at least 4 fatty acid ester groups, wherein at least about 90% of the fatty acids contain not less than 16 carbon atoms, wherein the polyol polyester has a solid fat content between about 3% and about 10% at 100° F., wherein the coating is done by a process selected from the group consisting of spraying, pouring, pan coating, brushing, applying with a roller, rolling in a container, using a falling film method, enrobing, curtain coating, immersing at a temperature below 250° F., and combinations thereof, and wherein the food is selected from the group consisting of breakfast cereals, bakery products, dehydrated foods, fruits, vegetables, meats, frozen foods, filled pastries, pies, confectioneries, and mixtures thereof.
Claim 3
Dependent Claim
18 words
A method according to claim 1 wherein the coating comprises at least about 25% polyol fatty acid esters.
Claim 4
Dependent Claim
23 words
A method according to claim 1 wherein the polyol polyester additionally comprises sufficient anti-anal leakage agent to prevent leakage of the polyol polyester.
Claim 5
Dependent Claim
22 words
A method according to claim 1 wherein the polyol polyester has a liquid/solid stability of at least about 30% at 100° F.
Claim 6
Dependent Claim
39 words
A method according to claim 1 wherein the polyol polyester has a viscosity at 100° F. (37.8° C.) of at least about 0.5 poise after 10 minutes of steady shear at a shear rate of 10 seconds -1 .
Claim 7
Dependent Claim
17 words
A method according to claim 1 wherein the polyol fatty acid esters are sucrose fatty acid esters.
Claim 8
Dependent Claim
30 words
A method according to claim 6 wherein at least about 85% of the sucrose fatty acid esters are selected from the group consisting of octaesters, heptaesters, hexaesters, and mixtures thereof.
Claim 9
Dependent Claim
16 words
A method according to claim 7 wherein at least about 70% of the esters are octaesters.
Claim 10
Dependent Claim
21 words
A method according to claim 7 wherein the content of the pentaesters and lower esters is not more than about 3%.
Claim 11
Dependent Claim
94 words
A food enveloped with a thin continuous coating comprising an effective amount of polyol fatty acid esters, wherein the polyol fatty acid esters have at least four fatty acid ester groups, wherein at least about 90% of the fatty acids contain not less than 16 carbon atoms, wherein the polyol polyester has a solid fat content between about 3% and about 10% at 100° F. and wherein the food is selected from the group consisting of breakfast cereals, bakery products, dehydrated foods, fruits, vegetables, meats, frozen foods, filled pastries, pies, confectioneries, and mixtures thereof.
Claim 12
Dependent Claim
94 words
A food enveloped with a thin continuous coating comprising an effective amount of polyol fatty acid esters, wherein the polyol fatty acid esters have at least four fatty acid ester groups, wherein at least about 90% of the fatty acids contain not less than 16 carbon atoms, wherein the polyol polyester has a solid fat content between about 3% and about 10% at 100° F. and wherein the food is selected from the group consisting of breakfast cereals, bakery products, dehydrated foods, fruits, vegetables, meats, frozen foods, filled pastries, pies, confectioneries, and mixtures thereof.
Claim 13
Dependent Claim
11 words
A food according to claim 10 wherein the polyol is sucrose.
Claim 14
Dependent Claim
13 words
A food according to claim 10 wherein the food is a breakfast cereal.
Claim 15
Dependent Claim
24 words
A food according to claim 10 wherein the food is a multicomponent food selected from the group consisting of filled pies and filled pastries.
Claim 16
Dependent Claim
18 words
A food according to claim 10 wherein the coating comprises at least about 25% polyol fatty acid esters.
Claim 17
Dependent Claim
30 words
A food selected from the group consisting of cereal-based snack foods and starch-based snack foods, and mixtures thereof, wherein the food is coated according to the method of claim 1.
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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) | 1993-10-01 | 1994-04-02 | 1994-10-02 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1997-10-01 | 1998-04-02 | 1998-10-02 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2001-10-01 | 2002-04-02 | 2002-10-02 | $7700.00 | Window Closed / Lapsed |