Patent US4239786A successfully refreshed from Google Patents.
US4239786A
Expired / Lapsed
US
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Coffee whitener and use of fluid shortening therein
Assignee: Durkee Industrial Foods Corp
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Filing: 1979-06-25
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Granted: 1980-12-16
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Expires: 1999-06-25
Abstract
Abstract A coffee whitener having as major ingredients, dry basis, a sweetner, a water-dispersible protein, and a lipid system, wherein said lipid system is a fluid shortening comprising a hydrogenated, beta-tending, predominantly C 16 -C 18 oil having an IV of about 85-100 and a solid-fat index at 50° F. of about 10-18; and stably dispersed therein, a stabilizing amount of a fine crystalline; normally solid phase fat or fatty acid derived food stabilizer component; and an emulsifying amount of an oil/water emulsifier. The fluid shortening is capable of being metered into the coffee whitener formulation during manufacture, and is capable of use at substantially reduced levels as compared to conventional lipid systems for coffee whiteners.
Inventors
- 👤 Cecilia Gilmore
- 👤 Donald E. Miller
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-01 20:25
CPC Classifications
A; A23; A23C; A23C11/00; A23C11/02
Claims Analysis
Total Claims: 21
Claim 1
Independent Claim
133 words
A method for the manufacture of a fluid composition useful as a coffee whitener which comprises mixing together as major ingredients a sweetener, a water-dispersible protein, a lipid system, and water; wherein said lipid system is a shortening comprising hydrogenated, beta-forming, predominantly C 16 -C 18 fat which is bland in flavor having an IV between about 85-100 and an SFI at 50° F. of about 10-18; and stably suspended therein, a crystalline, normally solid phase fat or fatty acid derived food stabilizer component in an amount sufficient to form a stable shortening dispersion; and an emulsifying amount of an oil/water emulsifier; said shortening at room temperature being pumpable but sufficiently stiff to resist phase separation of ingredients; said mixing being carried out while metering said shortening into remaining ingredients of the composition.
Claim 2
Independent Claim
133 words
A method for the manufacture of a fluid composition useful as a coffee whitener which comprises mixing together as major ingredients a sweetener, a water-dispersible protein, a lipid system, and water; wherein said lipid system is a shortening comprising hydrogenated, beta-forming, predominantly C 16 -C 18 fat which is bland in flavor having an IV between about 85-100 and an SFI at 50° F. of about 10-18; and stably suspended therein, a crystalline, normally solid phase fat or fatty acid derived food stabilizer component in an amount sufficient to form a stable shortening dispersion; and an emulsifying amount of an oil/water emulsifier; said shortening at room temperature being pumpable but sufficiently stiff to resist phase separation of ingredients; said mixing being carried out while metering said shortening into remaining ingredients of the composition.
Claim 3
Dependent Claim
20 words
The method of claim 1 wherein said ingredients form an emulsion, further including the step of spray drying said emulsion.
Claim 4
Dependent Claim
12 words
The method of claim 2 wherein said shortening is prepared by fluidization.
Claim 5
Dependent Claim
18 words
The method of claim 2 wherein said crystalline stabilizer component is a stearine or a crystalline hard emulsifier.
Claim 6
Dependent Claim
17 words
The method of claim 2 wherein said lipid system comprises at least about 21% of the composition.
Claim 7
Dependent Claim
22 words
The method of claim 2 wherein the composition has the following formulation: ______________________________________
sweetener 40-70%
water-dispersible
4-6%
protein
lipid system 21-50%
______________________________________
Claim 8
Dependent Claim
46 words
The method of claim 2 wherein said shortening comprises about 88-89% oil, about 2-3% of a 0-5 IV stearine stabilizer and about 9-10% oil/water emulsifier, said shortening having a viscosity of about 500-4,000 cps as determined on a Brookfield Viscometer, Model LVF, at about 80° F.
Claim 9
Dependent Claim
22 words
The method of claim 7 wherein said emulsifier is a mono- and diglyceride having a Capillary Melting Point of about 120°-130° F.
Claim 10
Dependent Claim
48 words
The method of claim 2 wherein said shortening comprises at least about 25% of the composition, said composition providing a reflectance of not substantially less than about 40, when used in coffee, as measured in an Agtron Reflectometer Model M400A standardized with 07-44 disc using a green filter.
Claim 11
Dependent Claim
12 words
A coffee whitener made by the method of any of claims 1-9.
Claim 12
Dependent Claim
89 words
A composition useful as a coffee whitener comprising as major ingredients, a sweetener, a water-dispersible protein and a lipid system wherein said lipid system is a shortening and comprises a hydrogenated, beta-forming, predominantly C 16 -C 18 fat which is bland in flavor having an IV between about 85-100, and an SFI at 50° F. of about 10-18; a crystalline, normally solid phase fat or fatty acid derived food stabilizer component in an amount sufficient to form a stable shortening dispersion, and an emulsifying amount of an oil/water emulsifier.
Claim 13
Dependent Claim
89 words
A composition useful as a coffee whitener comprising as major ingredients, a sweetener, a water-dispersible protein and a lipid system wherein said lipid system is a shortening and comprises a hydrogenated, beta-forming, predominantly C 16 -C 18 fat which is bland in flavor having an IV between about 85-100, and an SFI at 50° F. of about 10-18; a crystalline, normally solid phase fat or fatty acid derived food stabilizer component in an amount sufficient to form a stable shortening dispersion, and an emulsifying amount of an oil/water emulsifier.
Claim 14
Dependent Claim
11 words
The composition of claim 11 obtained by spray-drying an aqueous emulsion.
Claim 15
Dependent Claim
12 words
The composition of claim 12 wherein said shortening is prepared by fluidization.
Claim 16
Dependent Claim
18 words
The composition of claim 12 wherein said crystalline stabilizer component is a stearine or a crystalline hard emulsifier.
Claim 17
Dependent Claim
20 words
The composition of claim 12 wherein said lipid system comprises at least about 21% of total weight of the formulation.
Claim 18
Dependent Claim
19 words
The composition of claim 12 having the following formulation; ______________________________________
sweetener 40-70%
water-dispersible
4-6%
protein
lipid system 21-50%
______________________________________
Claim 19
Dependent Claim
24 words
The composition of claim 12 wherein said lipid system comprises about 88-89% oil, about 2-3% 0-5 IV stearine stabilizer, and about 9-10% oil/water emulsifier.
Claim 20
Dependent Claim
22 words
The composition of claim 17 wherein said emulsifier is a mono- and diglyceride having a Capillary Melting Point of about 120°-130° F.
Claim 21
Dependent Claim
48 words
The composition of claim 11 wherein said shortening comprises at least about 25% of the composition, said composition providing a reflectance of not substantially less than about 40, when used in coffee, as measured in an Agtron Reflectometer Model M400A standardized with 07-44 discs using a green filter.
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) | 1983-12-16 | 1984-06-16 | 1984-12-16 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-12-16 | 1988-06-16 | 1988-12-16 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-12-16 | 1992-06-16 | 1992-12-16 | $7700.00 | Window Closed / Lapsed |