Patent US5077076A successfully refreshed from Google Patents.
US5077076A
Expired / Lapsed
US
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Low-fat frozen whipped topping and process therefore
Assignee: Intercontinental Great Brands LLC
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Filing: 1991-04-29
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Granted: 1991-12-31
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Expires: 2011-04-29
Abstract
Abstract A frozen topping having excellent texture and stability is prepared having a fat level of from 5 to 15%, an overrun of at least 250% and a solids level of 38% to 43%. The topping contains 2.5 to 7% non-fat milk solids, 0.03 to 0.15% phosphate salts, 0.5 to 2% sodium caseinate, 0.15 to 0.6 emulsifiers and 15 to 25% water-soluble carbohydrates. The ratio of phosphate salts to non-fat milk solids is from 1:60 to 1:120.
Inventors
- 👤 Alexander A. Gonsalves
- 👤 Barbara M. Taylor
- 👤 Jay M. DeBenedict
- 👤 Richard J. Thomas
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-08 03:44
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/32; A23G9/322; A23G2200/00; A23G2200/08; A23G2200/10; A23G2210/00; A23G2220/00; A23G2220/02; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
106 words
A low-fat, refrigerator-stable, frozen, whipped topping having an overrun in excess of 250% and a caloric density of less than 0.65 calories/cc comprising on a weight basis from 5 to 15% fat, from 2.5 to 7.0% non-fat milk solids, from 0.15 to 0.15% phosphate salts with the ratio of phospate salts to milk solids non-fat being from 1:60 to 1:120, from 0.05 to 1.0% gums, from 0.5 to 2% sodium caseinate, from 0.15 to 0.6% emulsifying agents from 15 to 25% water-soluble carbohydrates with at least 25% of said water-soluble carbohydrates being tri- or higher saccharides, and wherein the solids content is from 38 to 43%.
Claim 2
Dependent Claim
106 words
A low-fat, refrigerator-stable, frozen, whipped topping having an overrun in excess of 250% and a caloric density of less than 0.65 calories/cc comprising on a weight basis from 5 to 15% fat, from 2.5 to 7.0% non-fat milk solids, from 0.15 to 0.15% phosphate salts with the ratio of phospate salts to milk solids non-fat being from 1:60 to 1:120, from 0.05 to 1.0% gums, from 0.5 to 2% sodium caseinate, from 0.15 to 0.6% emulsifying agents from 15 to 25% water-soluble carbohydrates with at least 25% of said water-soluble carbohydrates being tri- or higher saccharides, and wherein the solids content is from 38 to 43%.
Claim 3
Dependent Claim
16 words
The topping of claim 1 wherein the phosphate salts consist of disodium phosphate and tetrasodium phosphate.
Claim 4
Dependent Claim
16 words
The topping of claim 1 wherein the emulsifying agents consist of sorbitan monostearate and polysorbate 60.
Claim 5
Dependent Claim
15 words
The topping of claim 1 wherein the gums consist of xanthan gum and galactomannan gum.
Claim 6
Dependent Claim
37 words
The topping of claim 1 which is processed by being pasteurized, homogenized and cooled and then held at 42° to 43° F., in an agitated state, for at least 45 minutes prior to aerating, whipping and freezing.
Claim 7
Dependent Claim
97 words
The topping of claim 5 wherein, after having been pasteurized, homogenized, cooled, and then held in an agitated state, the topping is aerated in a continuous mixer at a pressure of from 45-100 psig, the resulting aerated emulsion is held without whipping for a time period of at least 5 seconds at from 49°-50° F. and effective to permit air cells to equilibrate, before being passed through a plurality of scraped-surface heat exchangers in which the topping is whipped at a pressure which is from 10 to 50 psig lower than the pressure in the continuous mixer.
Claim 8
Dependent Claim
21 words
The topping of claim 6 wherein the time period the aerated topping is held before whipping is at least 5 seconds.
Claim 9
Dependent Claim
19 words
The topping of claim 1 wherein the ratio of emulsifying agents to sodium caseinate is from 1:3.4 to 1:4.
Claim 10
Dependent Claim
25 words
The topping of claim 8 wherein the ratio of emulsifying agents to fat is at least 2 parts emulsifying agents for each 100 parts fat.
Claim 11
Dependent Claim
25 words
The topping of claim 9 wherein the ratio of sodium caseinate to fat is at least 6.5 parts sodium caseinate for each 100 parts fat.
Claim 12
Dependent Claim
12 words
The topping of claim 1 wherein the phosphate salt level is 0.03%.
References Cited (Backward Citations)
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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) | 1994-12-30 | 1995-07-01 | 1995-12-31 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1998-12-30 | 1999-07-01 | 1999-12-31 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2002-12-30 | 2003-07-01 | 2003-12-31 | $7700.00 | Window Closed / Lapsed |