Patent US4968522A successfully refreshed from Google Patents.
US4968522A
Expired / Lapsed
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Browning agent for foodstuffs
Assignee: Givaudan Flavors Corp
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Filing: 1988-11-15
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Granted: 1990-11-06
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Expires: 2008-11-15
Abstract
Abstract A browning agent for foodstuffs having a carbonyl-containing browning reactant is disclosed which contains a water-in-oil emulsion, a surfactant and an edible base in the aqueous phase adapted to enduce a browning reaction in the foodstuff upon heating. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie coverings or hash brown potatoes, stored at temperatures from about -30° C. to about 10° C. thereafter immediately microwaved to enduce browning.
Inventors
- 👤 James A. Steinke
- 👤 David B. Josephson
- 👤 Daniel J. Wampler
- 👤 Christine M. Frick
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-09 14:43
CPC Classifications
A; A23; A23D; A23D7/00; A23D7/003; A23L; A23L27/00; A23L27/20; A23L27/21; A23L27/215; A23L5/00; A23L5/10; A23L5/15; A23L5/19; A23P; A23P20/00; A23P20/10; A23P20/11
Claims Analysis
Total Claims: 15
Claim 1
Independent Claim
122 words
A browning agent for coating onto or incorporation into a foodstuff having a reducing sugar as a carbonyl-containing browning reactant comprising a water-in-oil emulsion containing water in the discontinuous phase and oil in the continuous phase, a surfactant for stabilization of said emulsion and an edible base for providing a pH on the order of about 8 to about 13 in the aqueous phase of said emulsion protected against transfer from said aqueous phase for reaction with said carbonyl-containing browning reactant until heating, said emulsion adapted under the action of heat during a normal cooking cycle to break down causing said base to come into contact with said carbonyl-containing browning reactant thereby to induce the browning reaction in said foodstuff upon cooking.
Claim 2
Dependent Claim
122 words
A browning agent for coating onto or incorporation into a foodstuff having a reducing sugar as a carbonyl-containing browning reactant comprising a water-in-oil emulsion containing water in the discontinuous phase and oil in the continuous phase, a surfactant for stabilization of said emulsion and an edible base for providing a pH on the order of about 8 to about 13 in the aqueous phase of said emulsion protected against transfer from said aqueous phase for reaction with said carbonyl-containing browning reactant until heating, said emulsion adapted under the action of heat during a normal cooking cycle to break down causing said base to come into contact with said carbonyl-containing browning reactant thereby to induce the browning reaction in said foodstuff upon cooking.
Claim 3
Dependent Claim
14 words
The browning agent of claim 1 wherein said foodstuff further contains an amino acid.
Claim 4
Dependent Claim
21 words
The browning agent of claim 1 wherein said base provides a pH on the order of about 8 to about 13.
Claim 5
Dependent Claim
20 words
The browning agent of claim 3 wherein said base is selected from the group of alkali metal carbonates or phosphates.
Claim 6
Dependent Claim
12 words
The browning agent of claim 1 wherein said emulsion is substantially transparent.
Claim 7
Dependent Claim
14 words
The browning agent of claim 1 wherein said foodstuff is a flour based foodstuff.
Claim 8
Dependent Claim
14 words
The browning agent of claim 1 coated onto or incorporated into a flour-based foodstuff.
Claim 9
Dependent Claim
27 words
The browning agent of claim 7 wherein said foodstuff is storable at temperatures of about -30° C. to about 10° C. and thereafter immediately microwavable until cooked.
Claim 10
Dependent Claim
19 words
The browning agent of claim 1 coated onto or incorporated into biscuits, pizza, pie coverings, or hash brown potatoes.
Claim 11
Dependent Claim
154 words
A browning agent for coating onto or incorporation into a foodstuff having a carbonyl-containing browning reactant comprising a water-in-vegetable fat emulsion containing water from about 1 to about 30 percent by weight in the discontinuous phase and from about 10 to about 90% by weight oil in the continuous phase, a surfactant from about 1 to about 50 percent by weight for stabilization of said emulsion and an edible base from about 5 to about 10 percent by weight for providing a pH on the order of about 8 to about 13 in the aqueous phase of said emulsion protected against transfer from said aqueous phase for reaction with said carbonyl-containing browning reactant until heating, said emulsion adapted under the action of heat during a normal cooking cycle to break down causing said base to come into contact with said carbonyl-containing browning reactant thereby to induce the browning reaction in said foodstuff upon cooking.
Claim 12
Dependent Claim
154 words
A browning agent for coating onto or incorporation into a foodstuff having a carbonyl-containing browning reactant comprising a water-in-vegetable fat emulsion containing water from about 1 to about 30 percent by weight in the discontinuous phase and from about 10 to about 90% by weight oil in the continuous phase, a surfactant from about 1 to about 50 percent by weight for stabilization of said emulsion and an edible base from about 5 to about 10 percent by weight for providing a pH on the order of about 8 to about 13 in the aqueous phase of said emulsion protected against transfer from said aqueous phase for reaction with said carbonyl-containing browning reactant until heating, said emulsion adapted under the action of heat during a normal cooking cycle to break down causing said base to come into contact with said carbonyl-containing browning reactant thereby to induce the browning reaction in said foodstuff upon cooking.
Claim 13
Dependent Claim
14 words
The browning agent of claim 9 wherein said base is an alkali metal carbonate.
Claim 14
Dependent Claim
17 words
The browning agent of claim 10 wherein said foodstuff contains a reducing sugar and an amino acid.
Claim 15
Dependent Claim
11 words
The browning agent of claim 12 wherein said foodstuff is microwavable.
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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) | 1993-11-05 | 1994-05-07 | 1994-11-06 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1997-11-05 | 1998-05-07 | 1998-11-06 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2001-11-05 | 2002-05-07 | 2002-11-06 | $7700.00 | Window Closed / Lapsed |