US4882187A
Expired / Lapsed
US
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Edible spread and process for the preparation thereof
Assignee: Lever Brothers Co
•
Filing: 1987-07-02
•
Granted: 1989-11-21
•
Expires: 2007-07-02
Abstract
Abstract Process for preparing an edible spread of fat content lower than butter or margarine including the steps of forming an admixture of plastic dispersion (A) having a continuous fat phase and a discontinuous aqueous phase, which aqueous phase has a pH above 4.7 and contains protein selected from the group consisting of milk protein, soy protein and mixtures thereof, and an aqueous composition (B) having a pH at or below 4.7 and containing hydrocolloid, the aqueous composition (B) being substantially free of milk protein and soy protein, and subjecting the admixture of (A) and (B) to a working treatment at a temperature at which (A) remains plastic. The spread so obtained has a continuous fat phase and two distinct aqueous phases, one having the characteristics of the aqueous phase of (A), the other the characteristics of (B).
Inventors
- 👤 Henry J. Izzo
- 👤 Stephen M. Pincus
- 👤 Jane B. Theiler
- 👤 Michael C. Cirigliano
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 02:06
CPC Classifications
A; A23; A23C; A23C15/00; A23C15/12; A23C15/16; A23D; A23D7/00; A23D7/015; A23D7/02; A23C2210/00; A23C2210/30; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 67
Claim 1
Independent Claim
136 words
Process for preparing an edible spread having a continuous fat phase including the steps of (i) forming an admixture of an edible plastic dispersion (A) comprising a continuous fat phase and a discontinuous aqueous phase, which aqueous phase has a pH higher than 4.7 and contains protein selected from the group consisting of milk protein, soy protein, and mixtures thereof, and an edible aqueous composition (B) having a pH at or below 4.7, and containing hydrocolloid, which aqueous composition is substantially free from milk protein and soy protein, (ii) forming a product having a continuous fat phase by subjecting the admixture to a working treatment at a temperature at which the fat phase of plastic dispersion (A) remains plastic, the product having a fat content, by weight, of 26% to 68% and (iii) packing the product.
Claim 2
Dependent Claim
136 words
Process for preparing an edible spread having a continuous fat phase including the steps of (i) forming an admixture of an edible plastic dispersion (A) comprising a continuous fat phase and a discontinuous aqueous phase, which aqueous phase has a pH higher than 4.7 and contains protein selected from the group consisting of milk protein, soy protein, and mixtures thereof, and an edible aqueous composition (B) having a pH at or below 4.7, and containing hydrocolloid, which aqueous composition is substantially free from milk protein and soy protein, (ii) forming a product having a continuous fat phase by subjecting the admixture to a working treatment at a temperature at which the fat phase of plastic dispersion (A) remains plastic, the product having a fat content, by weight, of 26% to 68% and (iii) packing the product.
Claim 3
Dependent Claim
11 words
Process according to claim 1 wherein the hydrocolloid comprises gelling agent.
Claim 4
Dependent Claim
23 words
Process according to claim 2 wherein the aqueous composition (B) comprises gelling agent in a concentration above the critical concentration at 59° F.
Claim 5
Dependent Claim
19 words
Process according to claim 3 wherein the gel melting point of aqueous composition (B) is less than 98.6° F.
Claim 6
Dependent Claim
11 words
Process according to claim 2 wherein the gelling agent comprises gelatin.
Claim 7
Dependent Claim
17 words
Process according to claim 1 wherein the pH of aqueous composition (B) is from 2.5 to 4.7.
Claim 8
Dependent Claim
15 words
Process according to claim 6 wherein the pH of aqueous composition (B) is about 4.
Claim 9
Dependent Claim
11 words
Process according to claim 1 wherein aqueous composition (B) contains preservative.
Claim 10
Dependent Claim
20 words
Process according to claim 8 wherein the preservative is selected from the group consisting of benzoate, sorbate, and mixtures thereof.
Claim 11
Dependent Claim
21 words
Process according to claim 7, wherein aqueous composition (B) consists essentially of water, acid, gelatin, a benzoate, a sorbate and salt.
Claim 12
Dependent Claim
15 words
Process according to claim 1 wherein the aqueous phase of plastic dispersion (A) contains salt.
Claim 13
Dependent Claim
19 words
Process according to claim 1 wherein the plastic dispersion (A) contains from 40 to 95% by weight of fat.
Claim 14
Dependent Claim
19 words
Process according to claim 12 wherein the plastic dispersion (A) contains from 70 to 90% by weight of fat.
Claim 15
Dependent Claim
13 words
Process according to claim 13 wherein plastic dispersion (A) is margarine or butter.
Claim 16
Dependent Claim
25 words
Process according to claim 1 wherein the volume weighted mean diameter of the aqueous phase droplets of plastic dispersion (A) is less than 15 microns.
Claim 17
Dependent Claim
25 words
Process according to claim 15 wherein the volume weighted mean diameter of the aqueous phase droplets of plastic dispersion (A) is 0.1 to 10 microns.
Claim 18
Dependent Claim
25 words
Process according to claim 16 wherein the volume weighted mean diameter of the aqueous phase droplets of plastic dispersion (A) is 1 to 5 microns.
Claim 19
Dependent Claim
71 words
Process according to claim 1 wherein step (i) comprises forming an admixture that constitutes a dispersion having a continuous aqueous phase by combining streams of plastic dispersion (A) and aqueous composition (B) and passing the combined streams through a low shear mixer, and step (ii) comprises forming a product having a continuous fat phase by causing the admixture to form a fat continuous dispersion by subjecting it to a working treatment.
Claim 20
Dependent Claim
33 words
Process according to claim 18 wherein step (ii) comprises subjecting the admixture to a working treatment to cause it to form a fat continuous dispersion by passing it through a high shear mixer.
Claim 21
Dependent Claim
33 words
Process according to claim 1 wherein step (i) comprises forming an admixture having a temperature of less than 86° F., and wherein steps (ii) and (iii) the temperature is maintained below 86° F.
Claim 22
Dependent Claim
21 words
Process according to claim 20 wherein in step (ii) the working treatment includes passage through a mixer provided with cooling means.
Claim 23
Dependent Claim
18 words
Process according to claim 20 wherein the mixer provided with cooling means is a scraped surface heat exchanger.
Claim 24
Dependent Claim
21 words
Process according to claim 21 wherein step (ii) comprises forming a product having a temperature between 41° F. and 68° F.
Claim 25
Dependent Claim
34 words
Process according to claim 1 wherein step (ii) comprises forming a product having a continuous fat phase and containing dispersed aqueous droplets of which the volume weighed mean diameter is less than 40 microns.
Claim 26
Dependent Claim
22 words
Process according to claim 24 wherein the volume weighed mean diameter of the dispersed aqueous droplets of the product is 1-30 microns.
Claim 27
Dependent Claim
29 words
Process according to claim 1 wherein step (i) comprises forming an admixture of 30-80% by weight of edible plastic dispersion (A) and 70-20% by weight of aqueous composition (B).
Claim 28
Dependent Claim
29 words
Process according to claim 26 wherein step (i) comprises forming an admixture of 40-60% by weight of edible plastic dispersion (A) and 60-40% by weight of aqueous composition (B).
Claim 29
Dependent Claim
76 words
Edible spread having a fat content, by weight, of 26% to 65% and having a continuous fat phase and containing a discontinuous aqueous phase (a) having a pH higher than 4.7 and containing protein selected from the group consisting of milk protein, soy protein, and mixtures thereof, and a discontinuous aqueous phase (b) having a pH at or below 4.7 and containing hydrocolloid, which aqueous phase (b) is substantially free from milk protein and soy protein.
Claim 30
Dependent Claim
76 words
Edible spread having a fat content, by weight, of 26% to 65% and having a continuous fat phase and containing a discontinuous aqueous phase (a) having a pH higher than 4.7 and containing protein selected from the group consisting of milk protein, soy protein, and mixtures thereof, and a discontinuous aqueous phase (b) having a pH at or below 4.7 and containing hydrocolloid, which aqueous phase (b) is substantially free from milk protein and soy protein.
Claim 31
Dependent Claim
11 words
Spread according to claim 28 wherein the hydrocolloid comprises gelling agent.
Claim 32
Dependent Claim
11 words
Spread according to claim 29, wherein aqueous phase (b) is gelled.
Claim 33
Dependent Claim
19 words
Spread according to claim 30, wherein the gel melting point of aqueous phase (b) is less than 98.6° F.
Claim 34
Dependent Claim
11 words
Spread according to claim 29 wherein the gelling agent comprises gelatin.
Claim 35
Dependent Claim
17 words
Spread according to claim 28 wherein the pH of aqueous phase (b) is from 2.5 to 4.7.
Claim 36
Dependent Claim
15 words
Spread according to claim 33 wherein the pH of aqueous phase (b) is about 4.
Claim 37
Dependent Claim
9 words
Spread according to claim 28 wherein aqueous contains preservative.
Claim 38
Dependent Claim
20 words
Spread according to claim 35 wherein the preservative is selected from the group consisting of benzoates, sorbates, and mixtures thereof.
Claim 39
Dependent Claim
21 words
Spread according to claim 34 wherein aqueous phase (b) consists essentially of water, acid, gelatin, a benzoate, a sorbate and salt.
Claim 40
Dependent Claim
11 words
Spread according to claim 28 wherein aqueous phase (a) contains salt.
Claim 41
Dependent Claim
11 words
Spread according to claim 28 comprising 20-75% by weight of fat.
Claim 42
Dependent Claim
11 words
Spread according to claim 39 comprising 30-65% by weight of fat.
Claim 43
Dependent Claim
12 words
Spread according to claim 28 comprising fat that consists essentially of butterfat.
Claim 44
Dependent Claim
24 words
Spread according to claim 28 wherein aqueous phase (a) consists of droplets of which the volume weighed mean diameter is less than 15 microns.
Claim 45
Dependent Claim
23 words
Spread according to claim 42 wherein the volume weighed mean diameter of the droplets of aqueous phase (a) is 0.1 to 10 microns.
Claim 46
Dependent Claim
22 words
Spread according to claim 43 wherein the volume weighed mean diameter of the droplets of aqueous phase (a) is to 5 microns.
Claim 47
Dependent Claim
24 words
Spread according to claim 28 wherein aqueous phase (b) consists of droplets of which the volume weighed mean diameter is less than 40 microns.
Claim 48
Dependent Claim
21 words
Spread according to claim 45 wherein the volume weighed mean diameter of the droplets of aqueous phase (b) is 1-30 microns.
Claim 49
Independent Claim
131 words
A method for preparing a low fat butter spread which comprises: (a) providing a butter of pumpable plastic consistency, the butter comprising a continuous phase of butter fat and having a discontinuous aqueous butter serum phase having a pH above 4.7; (b) combining a stream of the butter with a stream of aeons gelatin solution having a pH at or below 4.7 to provide a product stream of butter and gelatin solution, the product stream having a fat content, by weight, of 26% to 65%; (c) forming a stable dispersion of the gelatin solution as droplets in a continuous phase of the butter at of the butter, without substantial change to the discontinuous aqueous butter serum phase; and (d) allowing the dispersion to set to form a low fat butter spread.
Claim 50
Independent Claim
131 words
A method for preparing a low fat butter spread which comprises: (a) providing a butter of pumpable plastic consistency, the butter comprising a continuous phase of butter fat and having a discontinuous aqueous butter serum phase having a pH above 4.7; (b) combining a stream of the butter with a stream of aeons gelatin solution having a pH at or below 4.7 to provide a product stream of butter and gelatin solution, the product stream having a fat content, by weight, of 26% to 65%; (c) forming a stable dispersion of the gelatin solution as droplets in a continuous phase of the butter at of the butter, without substantial change to the discontinuous aqueous butter serum phase; and (d) allowing the dispersion to set to form a low fat butter spread.
Claim 51
Dependent Claim
35 words
The method of claim 47, wherein the gelatin solution in step (c) is dispersed as droplets having a volume weighted mean diameter of 1.5 to 40 microns uniformly throughout the continuous phase of butter fat.
Claim 52
Dependent Claim
37 words
The method of claim 47, wherein the gelatin solution comprises gelatin in a concentration above the critical concentration at 59° F., has a pH within the range of 2.5 to 4.7 and is free of milk protein.
Claim 53
Dependent Claim
34 words
The method of claim 47, wherein the butter has a temperature in the range of 45°-75° F., and the aqueous gelatin solution has a temperature in the range of 60° F. to 120° F.
Claim 54
Independent Claim
117 words
A method for preparing a low fat butter spread which comprises: (a) preparing butter by churning to form a stream of butter of pumpable plastic consistency; (b) combining the stream of butter with a stream of aqueous gelatin solution to provide a product stream having butter and gelatin solution, the product stream having a fat content, by weight, of 26% to 65%; (c) passing the product stream through a mixing device to provide a gross mixing thereof; (d) passing the product stream through a high shear mixing device to form a dispersion of gelatin solution droplets throughout a continuous butter phase; and (e) allowing the dispersion to cool and set to form a low fat butter spread.
Claim 55
Independent Claim
117 words
A method for preparing a low fat butter spread which comprises: (a) preparing butter by churning to form a stream of butter of pumpable plastic consistency; (b) combining the stream of butter with a stream of aqueous gelatin solution to provide a product stream having butter and gelatin solution, the product stream having a fat content, by weight, of 26% to 65%; (c) passing the product stream through a mixing device to provide a gross mixing thereof; (d) passing the product stream through a high shear mixing device to form a dispersion of gelatin solution droplets throughout a continuous butter phase; and (e) allowing the dispersion to cool and set to form a low fat butter spread.
Claim 56
Dependent Claim
34 words
The method of claim 51 wherein the aqueous gelatin solution has a pH of about 4, has a gelatin concentration above the critical concentration at 59° F., and is substantially free of milk protein.
Claim 57
Dependent Claim
15 words
The method of claim 52, wherein the aqueous gelatin solution has a low buffer capacity.
Claim 58
Dependent Claim
35 words
The method of claim 51, wherein the aqueous gelatin solution has from 0.25% to 4.25% by weight of gelatin, has a low buffer capacity, and has a pH in the range of 2.5 to 4.7.
Claim 59
Dependent Claim
15 words
The process of claim 54, wherein the gelatin solution has a pH of about 4.0.
Claim 60
Dependent Claim
56 words
A low fat butter spread comprising, by weight, 26% to 65% butter fat as its continuous phase, droplets of aqueous butter serum having a pH above 4.7 as a discontinuous phase, and droplets of aqueous gelatin solution having a pH of from 2.5 to 4.7 dispersed therein, the aqueous gelatin solution being free of milk protein.
Claim 61
Dependent Claim
56 words
A low fat butter spread comprising, by weight, 26% to 65% butter fat as its continuous phase, droplets of aqueous butter serum having a pH above 4.7 as a discontinuous phase, and droplets of aqueous gelatin solution having a pH of from 2.5 to 4.7 dispersed therein, the aqueous gelatin solution being free of milk protein.
Claim 62
Dependent Claim
24 words
The low fat butter spread of claim 56, wherein the gelatin solution contains gelatin at a concentration above the critical concentration at 59° F.
Claim 63
Dependent Claim
46 words
The spread of claim 56, wherein the first discontinuous phase droplets of butter serum have a volume weighted mean diameter of up to about 5 microns, and the droplets of gelatin solution have a volume weighted mean diameter in the range of 1.5 to 40 microns.
Claim 64
Dependent Claim
56 words
A low fat butter spread comprising, by weight, 26% to 65% butter fat as its continuous phase, droplets of aqueous butter serum having a pH above 4 7 as a discontinuous phase, and droplets of aqueous gelatin solution having a pH of from 2.5 to 4.7 dispersed therein, the gelatin solution having a low buffer capacity.
Claim 65
Dependent Claim
56 words
A low fat butter spread comprising, by weight, 26% to 65% butter fat as its continuous phase, droplets of aqueous butter serum having a pH above 4 7 as a discontinuous phase, and droplets of aqueous gelatin solution having a pH of from 2.5 to 4.7 dispersed therein, the gelatin solution having a low buffer capacity.
Claim 66
Dependent Claim
23 words
The low fat butter spread of claim 56, wherein the gelatin solution consists of gelatin, water, lactic acid, sodium benzoate and potassium sorbate.
Claim 67
Dependent Claim
19 words
The low fat butter spread of claim 56, wherein the pH of the gelatin solution is about pH 4.0.
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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) | 1992-11-20 | 1993-05-22 | 1993-11-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1996-11-20 | 1997-05-22 | 1997-11-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2000-11-20 | 2001-05-22 | 2001-11-21 | $7700.00 | Window Closed / Lapsed |