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Hydrated emulsifier for use in flour based baked goods
Assignee: Batter-Lite Foods Inc
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Filing: 1982-03-22
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Granted: 1984-01-03
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Expires: 2002-03-22
Abstract
Abstract There is disclosed hydrated emulsifier comprising stearyl monoglyceridyl citrate, propylene glycol monostearate, lactated monoglycerides and water. The non-aqueous ingredients are heated together and melted. A gum, such as xanthan gum, may be added. Hot water is admixed, and the solution is passed through a homogenizer. The resulting solution is cooled to room temperature. The emulsion product may be in semi-solid or solid form. The hydrated emulsifier can be used as a partial or complete replacement for shortening in flour based baked goods.
Inventors
- 👤 James S. Wittman, III
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 18:35
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D2/16; Y; Y10; Y10S; Y10S516/00; Y10S516/01; Y10S516/06
Claims Analysis
Total Claims: 14
Claim 1
Independent Claim
71 words
A hydrated emulsifier for use as a partial or complete replacement for shortening in flour based baked goods comprising in uniform combination: stearyl monoglyceridyl citrate in amounts from about 2% to about 8.5% by weight; lactated monoglycerides in amounts from about 4% to about 16% by weight; propylene glycol monostearate in amounts from about 4% to about 16% by weight; water in amounts from about 55% to about 90% by weight.
Claim 2
Dependent Claim
71 words
A hydrated emulsifier for use as a partial or complete replacement for shortening in flour based baked goods comprising in uniform combination: stearyl monoglyceridyl citrate in amounts from about 2% to about 8.5% by weight; lactated monoglycerides in amounts from about 4% to about 16% by weight; propylene glycol monostearate in amounts from about 4% to about 16% by weight; water in amounts from about 55% to about 90% by weight.
Claim 3
Dependent Claim
18 words
The hydrated emulsifier as set forth in claim 1, wherein: the emulsifiers are present as a homogenized dispersion.
Claim 4
Dependent Claim
25 words
The hydrated emulsifier as set forth in claim 2, wherein: the dispersed emulsifiers have particle sizes ranging from about 1 micron to about 2 microns.
Claim 5
Dependent Claim
16 words
The hydrated emulsifier as set forth in claim 1, further including: a gum in minor amounts.
Claim 6
Dependent Claim
15 words
The hydrated emulsifier as set forth in claim 4, wherein: the gum comprises xanthan gum.
Claim 7
Dependent Claim
22 words
The hydrated emulsifier as set forth in claim 4, wherein: the gum comprises from about 1.75% to about about 2% by weight.
Claim 8
Dependent Claim
74 words
A hydrated emulsifier for use as a partial or complete replacement for shortening in flour based baked goods comprising a homogenized mixture of: stearyl monoglyceridyl citrate in amounts from about 3% to about 5% by weight; lactated monoglycerides in amounts from about about 6% to about 8% by weight; propylene glycol monostearate in amounts from about 6% to about 8% by weight; and water in amounts from about 75% to about 80% by weight.
Claim 9
Dependent Claim
74 words
A hydrated emulsifier for use as a partial or complete replacement for shortening in flour based baked goods comprising a homogenized mixture of: stearyl monoglyceridyl citrate in amounts from about 3% to about 5% by weight; lactated monoglycerides in amounts from about about 6% to about 8% by weight; propylene glycol monostearate in amounts from about 6% to about 8% by weight; and water in amounts from about 75% to about 80% by weight.
Claim 10
Dependent Claim
22 words
The hydrated emulsifier as set forth in claim 7, further including: a gum comprising from about 1.75% to about 2% by weight.
Claim 11
Dependent Claim
123 words
A process for making a hydrated emulsifier for use as a partial or complete replacement for shortening in flour based baked goods comprising the steps: (1) melting and combining stearyl monoglyceridyl citrate, in amounts from about 2% to about 8.5%, propylene glycol monostearate, in amounts from about 4% to about 16%, and lactated monoglycerides, in amounts from about 4% to about 16%, all percentages by weights; (2) adding water, in amounts from about 55% to about 90% by weight, to the combined melted components in step 1, said water being at a temperature which is substantially the same or greater than the temperature of the melted components; (3) mixing the emulsifiers and water to form an aqueous dispersion; (4) cooling the aqueous dispersion.
Claim 12
Dependent Claim
123 words
A process for making a hydrated emulsifier for use as a partial or complete replacement for shortening in flour based baked goods comprising the steps: (1) melting and combining stearyl monoglyceridyl citrate, in amounts from about 2% to about 8.5%, propylene glycol monostearate, in amounts from about 4% to about 16%, and lactated monoglycerides, in amounts from about 4% to about 16%, all percentages by weights; (2) adding water, in amounts from about 55% to about 90% by weight, to the combined melted components in step 1, said water being at a temperature which is substantially the same or greater than the temperature of the melted components; (3) mixing the emulsifiers and water to form an aqueous dispersion; (4) cooling the aqueous dispersion.
Claim 13
Dependent Claim
24 words
The process as set forth in claim 9, wherein: the temperature of the water in step 2 is greater than about 130 degrees F.
Claim 14
Dependent Claim
16 words
The process as set forth in claim 9, further including the step: homogenizing the aqueous dispersion.
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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) | 1987-01-02 | 1987-07-04 | 1988-01-03 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1991-01-02 | 1991-07-04 | 1992-01-03 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1995-01-02 | 1995-07-04 | 1996-01-03 | $7700.00 | Window Closed / Lapsed |