US4414236A
Expired / Lapsed
US
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Edible emulsions containing gelling agents
Assignee: Lever Brothers Co
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Filing: 1981-06-17
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Granted: 1983-11-08
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Expires: 2001-06-17
Abstract
Abstract The invention provides fat-continuous emulsions containing medium melting gelling agents, i.e. those with a softening point of >33° C. and a sharp decrease in gel strength at 45°-70° C., the gel strength below the softening point being 0.1-30 N/cm 2 . Suitable gelling agents include e.g. carrageenan/locust bean gum mixtures.
Inventors
- 👤 David P. J. Moran
- 👤 John J Hepburn
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 23:00
CPC Classifications
A; A23; A23D; A23D7/00; A23D7/015; A23D7/005; A23D7/0056
Claims Analysis
Total Claims: 7
Claim 1
Independent Claim
119 words
Edible emulsions comprising a continuous fatty phase containing a plastic fat having a dilatation value at 10° C. of at least 150 and a dilatation value at 35° C. which does not exceed 50, and a dispersed aqueous phase in a weight ratio ranging from 18-82 to 82-18, in which the aqueous phase is gelled with a gelling system of a softening point of at least 33° C., showing a sharp decrease in gel strength at a temperature ranging from 45° to 70° C., said gelled aqueous phase having a gel strength at a temperature below the softening point ranging from 0.1 to 30 N/cm 2 as measured by Instron apparatus using it in the linear compression test method.
Claim 2
Dependent Claim
119 words
Edible emulsions comprising a continuous fatty phase containing a plastic fat having a dilatation value at 10° C. of at least 150 and a dilatation value at 35° C. which does not exceed 50, and a dispersed aqueous phase in a weight ratio ranging from 18-82 to 82-18, in which the aqueous phase is gelled with a gelling system of a softening point of at least 33° C., showing a sharp decrease in gel strength at a temperature ranging from 45° to 70° C., said gelled aqueous phase having a gel strength at a temperature below the softening point ranging from 0.1 to 30 N/cm 2 as measured by Instron apparatus using it in the linear compression test method.
Claim 3
Dependent Claim
20 words
Emulsions according to claim 1, in which the weight ratio of the fatty phase to the aqueous phase is 35-65:65-35.
Claim 4
Dependent Claim
30 words
Emulsions according to claim 1, in which the gelling system comprises locust bean gum and at least one other polysaccharide selected from the group consisting of xanthan gum and carrageenan.
Claim 5
Dependent Claim
30 words
Emulsions according to claim 3, containing, calculated on the weight of the aqueous phase, 0.1-2.0% locust bean gum and 0.3-2.0% carrageenan or of a mixture of carrageenan and xanthan gum.
Claim 6
Dependent Claim
14 words
Emulsions according to claim 1, further containing proteins in emulsion stabilizing and nutritive amounts.
Claim 7
Dependent Claim
17 words
Emulsions according to claim 1, further containing the inorganic salts potassium chloride, sodium chloride or mixtures thereof.
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) | 1986-11-07 | 1987-05-09 | 1987-11-08 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1990-11-07 | 1991-05-09 | 1991-11-08 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1994-11-07 | 1995-05-09 | 1995-11-08 | $7700.00 | Window Closed / Lapsed |