US4053646A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Water stable starch-lipid composition and method for preparing same
Assignee: Individual
•
Filing: 1975-05-08
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Granted: 1977-10-11
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Expires: 1995-05-08
Abstract
Abstract A composition comprising starch and lipid characterized by immobility of the lipid in water. A preferred embodiment is a high fat fish food particularly adapted for use as diet of aquarium fish which is prepared from at least one lipid material and starch, advantageously supplemented by further nutrient materials and/or flavoring constituents. The lipid and the starch are so intimately associated with one another in the composition that the lipid component is immobilized, i.e., is not separated from the composition on placing it in water.
Inventors
- 👤 Walton Reid Wright
- 👤 Albert E. Purcell
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 01:54
CPC Classifications
A; A23; A23K; A23K50/00; A23K50/80; A23K20/00; A23K20/10; A23K20/158; A23K20/163; Y; Y02; Y02A; Y02A40/00; Y02A40/80; Y02A40/81; Y02A40/818; Y10; Y10S; Y10S426/00; Y10S426/805
Claims Analysis
Total Claims: 29
Claim 1
Independent Claim
43 words
A composition in solid state comprising the water-insoluble solids portion of vegetable starch and lipid-containing material from the class consisting of vegetable and animal oils and fats suitable for use in an animal food composition characterized by immobility of the lipid in water.
Claim 2
Dependent Claim
43 words
A composition in solid state comprising the water-insoluble solids portion of vegetable starch and lipid-containing material from the class consisting of vegetable and animal oils and fats suitable for use in an animal food composition characterized by immobility of the lipid in water.
Claim 3
Dependent Claim
25 words
The composition of claim 1, wherein the said lipid content comprises approximately 8% to 20% by weight of the said solids portion of the composition.
Claim 4
Dependent Claim
54 words
A fish food comprising the water-insoluble solids portion of vegetable starch and a lipid-containing material from the class consisting of vegetable and animal oils and fats suitable for use in an animal food composition, the lipid content of said food comprising from about 8% to about 2% of said solids portion of said food.
Claim 5
Dependent Claim
54 words
A fish food comprising the water-insoluble solids portion of vegetable starch and a lipid-containing material from the class consisting of vegetable and animal oils and fats suitable for use in an animal food composition, the lipid content of said food comprising from about 8% to about 2% of said solids portion of said food.
Claim 6
Dependent Claim
21 words
A fish food as set forth in claim 3 in dry particulate form characterized by immobility of the lipid in water.
Claim 7
Dependent Claim
31 words
A fish food composition as set forth in claim 3 in which the lipid-containing material is selected from the group consisting of peanuts, soybeans, corn oil, safflower oil and chicken fat.
Claim 8
Dependent Claim
29 words
A fish food composition as set forth in claim 3 in which the starch is selected from the group consisting of sweet potato starch, corn starch and rice starch.
Claim 9
Dependent Claim
51 words
A fish food composition as set forth in claim 3 in which the starch is selected from the group consisting of sweet potato starch, corn starch and rice starch, and the lipid-containing material is selected from the group consisting of peanut oil, soybean oil, corn oil, safflower oil and chicken fat.
Claim 10
Dependent Claim
20 words
A fish food composition as set forth in claim 3 which contains also a proteinaceous material as an ingredient thereof.
Claim 11
Dependent Claim
30 words
A fish food composition as set forth in claim 8 in which the proteinaceous material is present in the amount of approximately 12% to 25% by weight of the composition.
Claim 12
Dependent Claim
35 words
A fish food composition as set forth in claim 8 in which the proteinaceous material is selected from the group consisting of peanuts, soybeans, shrimp, squid, roe, chicken muscle, beef blood and whey fermented yeast.
Claim 13
Dependent Claim
30 words
A fish food composition as set forth in claim 5 in which said starch comprises sweet potato solids, and said lipid-content comprises a mixture of peanut oil and chicken fat.
Claim 14
Independent Claim
47 words
The method of preparing a starch-lipid composition comprising mixing unhydrolyzed starch with lipid-containing material and water to form a slurry, subjecting the slurry to shear stress, heating the resulting slurry to a temperature above 100° C. under superatmospheric pressure and drying the heated mass to solid state.
Claim 15
Independent Claim
47 words
The method of preparing a starch-lipid composition comprising mixing unhydrolyzed starch with lipid-containing material and water to form a slurry, subjecting the slurry to shear stress, heating the resulting slurry to a temperature above 100° C. under superatmospheric pressure and drying the heated mass to solid state.
Claim 16
Independent Claim
38 words
The method of preparing a starch-lipid composition comprising forming a slurry of liberated starch grains with lipid-containing material, heating the slurry to a temperature above 100° C. under superatmospheric pressure, and drying the heated mass to solid state.
Claim 17
Independent Claim
38 words
The method of preparing a starch-lipid composition comprising forming a slurry of liberated starch grains with lipid-containing material, heating the slurry to a temperature above 100° C. under superatmospheric pressure, and drying the heated mass to solid state.
Claim 18
Independent Claim
58 words
The method of preparing a starch-lipid composition comprising treatment of starch cells to liberate starch grains without substantial hydrolysis, forming a slurry of said liberated starch grains and lipid-containing material in water, heating the slurry to a temperature within the range of 100° C. to 121° C. under superatmospheric pressure, and drying the heated mass to solid state.
Claim 19
Independent Claim
58 words
The method of preparing a starch-lipid composition comprising treatment of starch cells to liberate starch grains without substantial hydrolysis, forming a slurry of said liberated starch grains and lipid-containing material in water, heating the slurry to a temperature within the range of 100° C. to 121° C. under superatmospheric pressure, and drying the heated mass to solid state.
Claim 20
Dependent Claim
28 words
The method as set forth in claim 14 in which said treatment is by subjecting the cells to heating above the temperature at which associated enzymes are destroyed.
Claim 21
Dependent Claim
20 words
The method as set forth in claim 14 in which said treatment is by subjecting the cells to shear stress.
Claim 22
Dependent Claim
20 words
The method as set forth in claim 14 in which the drying of the heated mass is solid particulate state.
Claim 23
Independent Claim
112 words
The method of preparing a starch-lipid composition comprising the steps of: a. Cooking starch-containing vegetable material in water at a temperature in the range of approximately 100° to 130° C.; b. Forming the cooked starch-containing vegetable material into an aqueous slurry; c. Forming an aqueous slurry of lipid-containing food material; d. Mixing said slurry of starch-containing material with said slurry of said lipid-containing food material in a proportion such as to provide a lipid content within the range of about 8% to about 20% in said mixture on the dry weight basis; e. Heating said mixture under superatmospheric pressure above 100° C.; and f. Drying the heated mass to a solid state.
Claim 24
Independent Claim
112 words
The method of preparing a starch-lipid composition comprising the steps of: a. Cooking starch-containing vegetable material in water at a temperature in the range of approximately 100° to 130° C.; b. Forming the cooked starch-containing vegetable material into an aqueous slurry; c. Forming an aqueous slurry of lipid-containing food material; d. Mixing said slurry of starch-containing material with said slurry of said lipid-containing food material in a proportion such as to provide a lipid content within the range of about 8% to about 20% in said mixture on the dry weight basis; e. Heating said mixture under superatmospheric pressure above 100° C.; and f. Drying the heated mass to a solid state.
Claim 25
Independent Claim
142 words
The method of preparing a fish food comprising the steps of: a. Cooking starch-containing vegetable material in water at a temperature in the range of approximately 100° to 130° C.; b. Forming the cooked starch-containing vegetable material into an aqueous slurry; c. Concentrating the slurry to compact the solids thereof into pellets; d. Separating the pellets from the aqueous medium containing the water-soluble constituents of said starch-containing vegetable material; e. Forming an aqueous slurry of a lipid-containing solid food substance; f. Mixing said pellets with the aqueous slurry of said lipid-containing food substance in a proportion such as to provide a lipid content within the range of about 8% to about 20% in said mixture on the dry weight basis; g. Heating said mixture under superatmospheric pressure at a temperature over 100° C.; and h. Drying the heated mass into particulate form.
Claim 26
Independent Claim
142 words
The method of preparing a fish food comprising the steps of: a. Cooking starch-containing vegetable material in water at a temperature in the range of approximately 100° to 130° C.; b. Forming the cooked starch-containing vegetable material into an aqueous slurry; c. Concentrating the slurry to compact the solids thereof into pellets; d. Separating the pellets from the aqueous medium containing the water-soluble constituents of said starch-containing vegetable material; e. Forming an aqueous slurry of a lipid-containing solid food substance; f. Mixing said pellets with the aqueous slurry of said lipid-containing food substance in a proportion such as to provide a lipid content within the range of about 8% to about 20% in said mixture on the dry weight basis; g. Heating said mixture under superatmospheric pressure at a temperature over 100° C.; and h. Drying the heated mass into particulate form.
Claim 27
Dependent Claim
27 words
The method as set forth in claim 19 in which the heating of said mixture is conducted in an autoclave at a temperature of approximately 121° C.
Claim 28
Dependent Claim
45 words
The method as set forth in claim 19 in which the heating of said mixture is conducted in an autoclave by application of heat thereto until the autoclave temperature thereof has reached 121° C., and thereupon cutting off the application of heat to the autoclave.
Claim 29
Dependent Claim
53 words
The method as set forth in claim 19 in which the step of concentrating said slurry of cooked starch-containing vegetable material is effectuated by centrifuging said slurry at a centrifugal force within the range of about 3,000 to 10,000 x g. for a period within the range of about 5 to 20 minutes.
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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) | 1980-10-10 | 1981-04-11 | 1981-10-11 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-10-10 | 1985-04-11 | 1985-10-11 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-10-10 | 1989-04-11 | 1989-10-11 | $7700.00 | Window Closed / Lapsed |