US5135768A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Non-dairy creams and process of making
Assignee: Van den Bergh Foods Co
•
Filing: 1991-01-14
•
Granted: 1992-08-04
•
Expires: 2011-01-14
Abstract
Abstract The invention concerns non-dairy creams that comprise the usual compounds: water, vegetable fat, milk component and emulsifier, preferably a caseinate. Although the concentration ratio B/C 2 (B=milk component, C=emulsifier) in these NDC's is high the viscosity of these NDC's is still less than 150 mPa s. Also a process is disclosed for the preparation of these NDC's, in which a specific order of processing steps is essential.
Inventors
- 👤 Iain J. Campbell
- 👤 Wayne G. Morley
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 06:08
CPC Classifications
A; A23; A23C; A23C11/00; A23C11/02; A23C11/04; A23L; A23L9/00; A23L9/20; A23L9/22
Claims Analysis
Total Claims: 16
Claim 1
Independent Claim
153 words
A non-dairy cream comprising: a) an emulsion of vegetable fat or mixtures thereof and water; b) 0.1-10 wt % of an emulsifier having a concentration of the emulsifier as wt % designated C; and c) 0.1-15 wt % (on dry basis) of a component of milk having a concentration of the component of milk as wt % designated B. wherein a ratio of the concentration of the component of milk B to the concentration of the emulsifier C is such that B/C 2 is greater than a critical value Ycrit and a viscosity at 100 S -1 is less than 150 mPas, the critical value Ycrit is determined by the emulsifier used and is obtained from a graph in which the viscosity is plotted against B/C 2 , and in which Ycrit is a value of B/C 2 resulting in a viscosity of 100 mPas at 100 S -1 according to the graph.
Claim 2
Dependent Claim
153 words
A non-dairy cream comprising: a) an emulsion of vegetable fat or mixtures thereof and water; b) 0.1-10 wt % of an emulsifier having a concentration of the emulsifier as wt % designated C; and c) 0.1-15 wt % (on dry basis) of a component of milk having a concentration of the component of milk as wt % designated B. wherein a ratio of the concentration of the component of milk B to the concentration of the emulsifier C is such that B/C 2 is greater than a critical value Ycrit and a viscosity at 100 S -1 is less than 150 mPas, the critical value Ycrit is determined by the emulsifier used and is obtained from a graph in which the viscosity is plotted against B/C 2 , and in which Ycrit is a value of B/C 2 resulting in a viscosity of 100 mPas at 100 S -1 according to the graph.
Claim 3
Dependent Claim
16 words
Non-dairy cream according to claim 1, wherein the emulsifier is a caseinate and Ycrit is 1.0.
Claim 4
Dependent Claim
15 words
Non-dairy cream according to claim 1, wherein the ratio B/C 2 is more than 2.0.
Claim 5
Dependent Claim
15 words
Non-dairy cream according to claim 1, wherein the ratio B/C 2 is more than 3.0.
Claim 6
Dependent Claim
24 words
Non-dairy cream according to the claim 1, wherein the viscosity of the cream at 100 s -1 is less than 100 m Pa s.
Claim 7
Dependent Claim
13 words
Non-dairy cream according to claim 1, wherein the vegetable fat is sunflower oil.
Claim 8
Dependent Claim
13 words
Non-dairy cream according to claim 1, wherein the vegetable fat is coconut oil.
Claim 9
Dependent Claim
20 words
Non-dairy cream according to claim 1, wherein the vegetable fat is a mixture of palm kernel oil and coconut oil.
Claim 10
Dependent Claim
17 words
Non-dairy cream according to claim 8 wherein the ratio of palm kernel oil and CO is 2:1-1:2.
Claim 11
Dependent Claim
14 words
Non-dairy cream according to claim 1, wherein the vegetable fat is palm kernel oil.
Claim 12
Dependent Claim
18 words
Non-dairy cream according to claim 1, wherein the amount of the component of milk is 1-10 wt %.
Claim 13
Dependent Claim
14 words
Non-dairy cream according to claim 1, wherein the component of milk is buttermilk powder.
Claim 14
Dependent Claim
193 words
Process for the preparation of non dairy creams by dispersing an emulsifier and vegetable fat in water, homogenizing the mixture, adding a component of milk to the homogenized mixture and processing the cream without further homogenization to a non-dairy cream, the non-dairy cream comprising: a) an emulsion of vegetable fat or mixtures thereof and water; b) 0.1 to 10 wt. % of an emulsifier having a concentration of the emulsifier as wt. % designated C; and c) 0.14 15 wt.% (on dry basis) of a component of milk having a concentration of the component of milk as wt % designated B; wherein a ratio of the concentration of the component of milk B to the concentration of the emulsifier C is such that B/C 2 is greater than a critical value Ycrit and a viscosity at 100S -1 is less than 150 mPas, the critical value Ycrit is determined by the emulsifier used and is obtained from a graph in which the viscosity is plotted against B/C 2 , and in which Ycrit is a value of B/C 2 resulting in a viscosity of 100 mPas at 100S -1 according to the graph.
Claim 15
Dependent Claim
193 words
Process for the preparation of non dairy creams by dispersing an emulsifier and vegetable fat in water, homogenizing the mixture, adding a component of milk to the homogenized mixture and processing the cream without further homogenization to a non-dairy cream, the non-dairy cream comprising: a) an emulsion of vegetable fat or mixtures thereof and water; b) 0.1 to 10 wt. % of an emulsifier having a concentration of the emulsifier as wt. % designated C; and c) 0.14 15 wt.% (on dry basis) of a component of milk having a concentration of the component of milk as wt % designated B; wherein a ratio of the concentration of the component of milk B to the concentration of the emulsifier C is such that B/C 2 is greater than a critical value Ycrit and a viscosity at 100S -1 is less than 150 mPas, the critical value Ycrit is determined by the emulsifier used and is obtained from a graph in which the viscosity is plotted against B/C 2 , and in which Ycrit is a value of B/C 2 resulting in a viscosity of 100 mPas at 100S -1 according to the graph.
Claim 16
Dependent Claim
31 words
Process according to claim 13, wherein buttermilk powder is used as component of the milk, which is admixed without further homogenization with a homogenised mixture of water, vegetable fat and caseinate.
References Cited (Backward Citations)
US746502A
Cited
GB1053094A
Cited
US3620757A
Cited
GB1353096A
Cited
GB1432364A
Cited
US3883670A
Cited
GB1500427A
Cited
US4046926A
Cited
US4107343A
Cited
US4199608A
Cited
GB2061692A
Cited
US4325979A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1995-08-04 | 1996-02-03 | 1996-08-04 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1999-08-04 | 2000-02-03 | 2000-08-04 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2003-08-04 | 2004-02-03 | 2004-08-04 | $7700.00 | Window Closed / Lapsed |