Patent US3857982A successfully refreshed from Google Patents.
US3857982A
Expired / Lapsed
US
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Processing for producing potato chip flavor concentrate
Assignee: Procter and Gamble Co
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Filing: 1973-11-30
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Granted: 1974-12-31
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Expires: 1993-11-30
Abstract
Abstract A process for producing a potato-chip flavor concentrate which comprises the steps of heating a potato material until a browned product is formed; extracting the browned potato material with a solvent; contacting the extract with a cation-exchange resin, thereby to adsorb flavoring compounds onto the resin; and eluting the adsorbed flavoring compounds from the resin by means of a suitable solvent. Preferred process conditions involve heating comminuted potato material, slurrying the browned potato material in a water-and-alcohol extraction solvent, contacting the resulting extract with a cation-exchange resin and eluting the adsorbed flavoring material by addition of a strong base or acid. The potato-chip flavor concentrate can advantageously be added to potato chips and other potato products, especially those prepared from dehydrated potatoes.
Inventors
- 👤 M Sevenants
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-06 21:48
CPC Classifications
A; A23; A23L; A23L27/00; A23L27/10; A23L27/11
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
78 words
A PROCESS FOR PRODUCING A POTATO-CHIP FLAVOR CONCENTRATE COMPRISING: A. HEATING A POTOTA SOURCE MATERIAL UNTIL UNIFORMLY BROWN IN COLOR; B. EXTRACTING FLAVOR INGREDIENTS FROM THE BROWNED PRODUCT OF STEP (A) BY CONTACTING WITH A SOLVENT SELECTED FROM THE GROUP CONSISTING OF WATER, LOWER ALCOHOLS AND MIXTURES THEREOF; C. CONTACTING THE EXTRACT OF STEP (B) WITH A CATION-EXCHANGE RESIN, THEREBY TO ADSORB FLAVORING COMPOUNDS ONTO THE RESIN; AND D. ELUTING THE ADSORBED FLAVORING COMPOUNDS FROM THE CATION-EXCHANGE RESIN.
Claim 2
Dependent Claim
78 words
A PROCESS FOR PRODUCING A POTATO-CHIP FLAVOR CONCENTRATE COMPRISING: A. HEATING A POTOTA SOURCE MATERIAL UNTIL UNIFORMLY BROWN IN COLOR; B. EXTRACTING FLAVOR INGREDIENTS FROM THE BROWNED PRODUCT OF STEP (A) BY CONTACTING WITH A SOLVENT SELECTED FROM THE GROUP CONSISTING OF WATER, LOWER ALCOHOLS AND MIXTURES THEREOF; C. CONTACTING THE EXTRACT OF STEP (B) WITH A CATION-EXCHANGE RESIN, THEREBY TO ADSORB FLAVORING COMPOUNDS ONTO THE RESIN; AND D. ELUTING THE ADSORBED FLAVORING COMPOUNDS FROM THE CATION-EXCHANGE RESIN.
Claim 3
Dependent Claim
19 words
The process of claim 1 wherein the eluate of step (d) is neutralized to a pH of about 7.
Claim 4
Dependent Claim
35 words
The process of claim 1 wherein the potato source material is comminuted and is heated to a temperature of at least about 300*F for a period of from about 10 seconds to aboUt 2 hours.
Claim 5
Dependent Claim
38 words
The process of claim 1 wherein the browned potato source material is pulverized prior to extraction and the weight ratio of browned potato source material to extraction solvent is in the range from about 1:10 to about 1:100.
Claim 6
Dependent Claim
27 words
The process of claim 4 wherein the solvent is a mixture of water and lower alcohol in a weight ratio of from about 1:50 to about 50:1.
Claim 7
Dependent Claim
24 words
The process of claim 5 wherein the extract is separated from the browned potato source solids prior to being contacted with the cation-exchange resin.
Claim 8
Dependent Claim
24 words
The process of claim 6 wherein the adsorbed flavoring compounds are eluted from the cation-exchange resin by a strong base or strong acid eluent.
Claim 9
Dependent Claim
121 words
A process for producing a potato-chip flavor concentrate comprising: a. heating thin pieces of potato source material to a temperature of at least about 300*F until uniformly brown in color; b. pulverizing the browned potato source material and extracting flavor ingredients therefrom by contacting with a water-and-alcohol extraction solvent, the weight ratio of water to alcohol being in the range of from about 1:50 to about 50:1; c. separating the extract of step (b) from the water-insoluble potato source material; d. contacting the extract with a cation-exchange resin; e. eluting the adsorbed flavor ingredients from the cation-exchange resin with a strong base or a strong acid eluent; and f. neutralizing the eluate of step (e) to a pH of about 7.
Claim 10
Dependent Claim
121 words
A process for producing a potato-chip flavor concentrate comprising: a. heating thin pieces of potato source material to a temperature of at least about 300*F until uniformly brown in color; b. pulverizing the browned potato source material and extracting flavor ingredients therefrom by contacting with a water-and-alcohol extraction solvent, the weight ratio of water to alcohol being in the range of from about 1:50 to about 50:1; c. separating the extract of step (b) from the water-insoluble potato source material; d. contacting the extract with a cation-exchange resin; e. eluting the adsorbed flavor ingredients from the cation-exchange resin with a strong base or a strong acid eluent; and f. neutralizing the eluate of step (e) to a pH of about 7.
Claim 11
Dependent Claim
25 words
The process of claim 8 wherein the potato source material is heated to a temperature in the range of from about 375*F to about 500*F.
Claim 12
Dependent Claim
27 words
The process of claim 8 wherein the weight ratio of browned potato source material to extraction solvent is in the range from about 1:10 to about 1:100.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1977-12-30 | 1978-07-01 | 1978-12-31 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1981-12-30 | 1982-07-01 | 1982-12-31 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1985-12-30 | 1986-07-01 | 1986-12-31 | $7700.00 | Window Closed / Lapsed |