US4456626A
Expired / Lapsed
US
⏱️ 0.0 years remaining
New shortening system
Assignee: Procter and Gamble Co
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Filing: 1982-10-25
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Granted: 1984-06-26
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Expires: 2002-10-25
Abstract
Abstract A shortening for preparing moist, light and tender cakes is disclosed. The shortening comprises a fat or oil and an emulsifier which consists essentially of from about 10% to about 20% of propylene glycol mono-fatty acid esters and from about 3% to about 20% of hydrophilic polyglycerol ester (percentages are based on the weight in the shortening). The ratio of polyglycerol ester to propylene glycol monoester is about from about 2:1 to 7:1. This shortening system can be used in preparing baking mixes. Surprisingly, even in an add-oil preparation the cake is moist yet light and tender.
Inventors
- 👤 Kenneth W. Nelson
- 👤 Ricky A. Woo
- 👤 Patrick D. Palumbo
- 👤 Michael L. Collins
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-28 17:14
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D2/16
Claims Analysis
Total Claims: 20
Claim 1
Independent Claim
73 words
A shortening system comprising: (1) from about 13% to about 35% of an emulsifier consisting essentially of hydrophilic polyglycerol esters having an average of 4 to 9 glycerol units per polyglycerol moiety and from about 3% to about 13% polyol and propylene glycol monoesters in a ratio of polyglycerol ester to propylene glycol ester of from 1:2 to about 1:7; (2) from about 65% to about 80% of fat, oil or mixtures thereof.
Claim 2
Dependent Claim
73 words
A shortening system comprising: (1) from about 13% to about 35% of an emulsifier consisting essentially of hydrophilic polyglycerol esters having an average of 4 to 9 glycerol units per polyglycerol moiety and from about 3% to about 13% polyol and propylene glycol monoesters in a ratio of polyglycerol ester to propylene glycol ester of from 1:2 to about 1:7; (2) from about 65% to about 80% of fat, oil or mixtures thereof.
Claim 3
Dependent Claim
57 words
A shortening system according to claim 1 wherein said shortening consists essentially of: (1) from about 10% to about 20% of propylene glycol monoester and from about 3% to about 20% of hydrophilic polyglycerol esters; (2) from about 65% to about 75% of an edible oil having from about 1.5% to about 25% solids at 70° F.
Claim 4
Dependent Claim
20 words
A shortening system according to claim 2 wherein said hydrophilic polyglycerol ester has from about 7% to about 10% polyol.
Claim 5
Dependent Claim
21 words
A shortening system according to claim 2 wherein the edible oil has an iodine value of from 100 to about 115.
Claim 6
Dependent Claim
29 words
A shortening system according to claim 4 wherein the propylene glycol monoesters are selected from the group consisting of propylene glycol monopalmitate and propylene glycol monostearate or mixtures thereof.
Claim 7
Dependent Claim
34 words
A shortening system according to claim 5 wherein the hydrophilic polyglycerol esters are selected from mixtures of palmitic and stearic acid esters of polyglycerols having an average of 6 glycerol units per polyglycerol moiety.
Claim 8
Dependent Claim
21 words
A shortening system according to claim 5 wherein the edible oil is soybean oil having an iodine value of about 107.
Claim 9
Dependent Claim
21 words
A shortening system according to claim 6 wherein the edible oil is soybean oil having an iodine value of about 107.
Claim 10
Dependent Claim
19 words
A shortening system according to claim 7 wherein the edible oil contains from about 1% to about 7% hardstock.
Claim 11
Dependent Claim
19 words
A shortening system according to claim 8 wherein the edible oil contains from about 1% to about 7% hardstock.
Claim 12
Dependent Claim
62 words
A dry culinary mix comprising (a) from about 40% to about 55% sugar and from about 30% to about 45% flour, the ratio of sugar to flour being from about 0.9:1 to about 1.7:1; (b) from about 1% to about 5% leavening; (c) from about 6% to about 15% of the shortening of claim 1; (d) the balance being conventional cake additives.
Claim 13
Dependent Claim
19 words
A mix according to claim 11 wherein the sugar to flour ratio is from about 1:1 to about 1.6:1.
Claim 14
Dependent Claim
15 words
A mix according to claim 12 wherein the shortening is the shortening of claim 2.
Claim 15
Dependent Claim
15 words
A mix according to claim 12 wherein the shortening is the shortening of claim 5.
Claim 16
Dependent Claim
15 words
A mix according to claim 14 wherein the shortening is the shortening of claim 6.
Claim 17
Dependent Claim
15 words
A mix according to claim 12 wherein the shortening is the shortening of claim 9.
Claim 18
Dependent Claim
67 words
A cake batter comprising: (a) 2.5% to 8% of the shortening of claim 1; (b) 33% to 41% sugar and flour in a ratio of from 0.9:1 to 1.7:1; (c) from about 0.4% to about 15% leavening; (d) from about 23% to about 35% water; (e) from about 8% to about 18% egg; (f) from about 0% to about 10.5% oil; (g) remainder being conventional cake additives.
Claim 19
Dependent Claim
21 words
A cake batter according to claim 17 wherein said oil is present from about 5% to about 10.5% of the batter.
Claim 20
Dependent Claim
10 words
A cake prepared by baking the batter of claim 17.
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) | 1987-06-26 | 1987-12-26 | 1988-06-26 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1991-06-26 | 1991-12-26 | 1992-06-26 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1995-06-26 | 1995-12-26 | 1996-06-26 | $7700.00 | Window Closed / Lapsed |