US4351852A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Low calorie cake batter or mix
Assignee: Durkee Industrial Foods Corp
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Filing: 1980-07-21
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Granted: 1982-09-28
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Expires: 2000-07-21
Abstract
Abstract A chemically leavened cake batter or mix comprising cake making ingredients including flour and sugar intimately blended with a mono- and diglyceride emulsifier, in effective amounts, a major constituent of the emulsifier being diglyceride in the weight proportion of about 38-48%, the triglyceride content being less than the mono- and diglyceride contents combined, the ratio of diglyceride to monoglyceride being about 5:1 to about 1.5:1.
Inventors
- 👤 Charles E. Rule
- 👤 Cecilia Gilmore
- 👤 Eugene J. Stefanski
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 05:54
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D2/16; A21D10/00; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
98 words
A substantially fat-free, defined as added fat, chemically leavened cake batter or mix, of the type which normally contains a substantial amount of shortening, as distinguished from a sponge cake, comprising cake making essential ingredients, consisting essentially of flour, sugar and eggs, intimately blended with mono- and diglyceride emulsifier, in effective amounts to obtain good volume, grain and texture, the diglyceride being present in the weight proportions of about 38-48%, based on emulsifier weight and a triglyceride content less than the mono- and diglyceride contents combined, the ratio of diglyceride to monoglyceride being about 5:1 to about 1.5:1.
Claim 2
Dependent Claim
98 words
A substantially fat-free, defined as added fat, chemically leavened cake batter or mix, of the type which normally contains a substantial amount of shortening, as distinguished from a sponge cake, comprising cake making essential ingredients, consisting essentially of flour, sugar and eggs, intimately blended with mono- and diglyceride emulsifier, in effective amounts to obtain good volume, grain and texture, the diglyceride being present in the weight proportions of about 38-48%, based on emulsifier weight and a triglyceride content less than the mono- and diglyceride contents combined, the ratio of diglyceride to monoglyceride being about 5:1 to about 1.5:1.
Claim 3
Dependent Claim
29 words
The cake batter or mix of claim 1 comprising a mono- and diglyceride emulsifier having an I.V. of about 50-85 and a Capillary Melting Point of about 105°-120° F.
Claim 4
Dependent Claim
31 words
The cake batter or mix of claim 2 wherein said partial glycerol ester emulsifier contains about 10% to about 30% monoglyceride, about 38-48% diglyceride, and about 23% to about 46% triglyceride.
Claim 5
Dependent Claim
25 words
The cake batter or mix of claim 3 wherein said emulsifier is present in an amount as low as about 15% based on flour weight.
Claim 6
Dependent Claim
43 words
The cake batter or mix of claim 3 wherein said partial glycerol ester emulsifier is a blend comprising about 5-25% soft mono-diglyceride, and about 1-2% hard mono-diglyceride, and about 60-95% mono- and diglyceride having a low monoglyceride content of less than about 15%.
Claim 7
Dependent Claim
34 words
The cake batter or mix of claim 5 wherein said hard mono-diglyceride has a Capillary Melting Point of about 145°-150° F. and said soft mono-diglyceride has a Capillary Melting Point of about 110°-125° F.
Claim 8
Dependent Claim
24 words
The cake batter or mix of claim 3 further including a non-emulsified glyceride oil shortening, the emulsifier and shortening being present in effective amounts.
Claim 9
Dependent Claim
25 words
The cake batter or mix of claim 7 wherein said emulsifier is present in an amount of at least about 5% based on flour weight.
Claim 10
Dependent Claim
118 words
A low calorie, chemically leavened cake batter or mix of the type which normally contains a substantial amount of shortening, as distinguished from a sponge cake, comprising cake making essential ingredients consisting essentially of flour, sugar, and eggs intimately blended with a minor amount of shortening and mono- and diglyceride emulsifier, in effective amounts to obtain good volume, grain and texture; the diglyceride content being about 38-48% based on total emulsifier weight; the ratio of diglyceride to monoglyceride being about 5:1 to about 1.5:1; the triglyceride content from emulsifier being less than the mono- and diglyceride contents combined; the total lipid content of the batter or mix being not substantially greater than about 28% based on flour weight.
Claim 11
Dependent Claim
118 words
A low calorie, chemically leavened cake batter or mix of the type which normally contains a substantial amount of shortening, as distinguished from a sponge cake, comprising cake making essential ingredients consisting essentially of flour, sugar, and eggs intimately blended with a minor amount of shortening and mono- and diglyceride emulsifier, in effective amounts to obtain good volume, grain and texture; the diglyceride content being about 38-48% based on total emulsifier weight; the ratio of diglyceride to monoglyceride being about 5:1 to about 1.5:1; the triglyceride content from emulsifier being less than the mono- and diglyceride contents combined; the total lipid content of the batter or mix being not substantially greater than about 28% based on flour weight.
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) | 1985-09-27 | 1986-03-29 | 1986-09-28 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1989-09-27 | 1990-03-29 | 1990-09-28 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1993-09-27 | 1994-03-29 | 1994-09-28 | $7700.00 | Window Closed / Lapsed |