Patent US4911946A successfully refreshed from Google Patents.
US4911946A
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US
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Carbohydrate cream substitute
Assignee: Nutrasweet Co
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Filing: 1988-06-24
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Granted: 1990-03-27
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Expires: 2008-06-24
Abstract
Abstract A fat substitute is disclosed which comprises water-dispersable macro-colloid particles having a substantially spheroidal shape and a particle size distribution effective to impart substantially smooth organoleptic character of an oil-and-water emulsion. The particles are composed of carbohydrate material.
Inventors
- 👤 Norman S. Singer
- 👤 Hsien-Hsin Chang
- 👤 Pamela Tang
- 👤 John M. Dunn
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-06 18:46
CPC Classifications
A; A23; A23C; A23C20/00; A23G; A23G9/00; A23G9/52; A23L; A23L29/00; A23L29/20; A23L29/206; A23L29/212; A23L29/244; A23L29/256; A23L33/00; A23L33/20; A23L33/21; A23G2200/00; A23G2200/06; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 25
Claim 1
Independent Claim
65 words
A water-dispersable macrocolloid comprising substantially non-aggregated macrocolloidal particles of carbohydrate having a substantially spheroidal shape and a mean particle-size distribution ranging from about 0.1 microns to 2.0 microns, with less than about 2% of the total number of particles exceeding 3.0 microns in diameter, the particles in a hydrated state effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion.
Claim 2
Dependent Claim
65 words
A water-dispersable macrocolloid comprising substantially non-aggregated macrocolloidal particles of carbohydrate having a substantially spheroidal shape and a mean particle-size distribution ranging from about 0.1 microns to 2.0 microns, with less than about 2% of the total number of particles exceeding 3.0 microns in diameter, the particles in a hydrated state effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion.
Claim 3
Dependent Claim
20 words
The water-dispersable macrocolloid of claim 1 wherein the particles are comprised of a starch, dextran, gum, cellulose or mixtures thereof.
Claim 4
Dependent Claim
12 words
The water-dispersable macrocolloid of claim 2 wherein the particles are a starch.
Claim 5
Dependent Claim
18 words
The water-dispersable macrocolloid of claim 1 wherein the particles are cross-linked quinoa starch, cross-linked dextran or calcium alginate.
Claim 6
Dependent Claim
13 words
The water-dispersable macrocolloid of claim 2 wherein the particles are comprised of cellulose.
Claim 7
Dependent Claim
14 words
The water-dispersable macrocolloid of claim 5 wherein the particles are comprised of cellulose gel.
Claim 8
Independent Claim
78 words
A method of simulating the mouthfeel of fat and/or cream which comprises providing a water-dispersable macrocolloid of substantially non-aggregated hydrated carbohydrate particles having a substantially spheroidal shape and a mean particle size distribution ranging from about 0.1 microns to 2.0 microns, with less than about 2% of the total number of particles exceeding 3.0 microns in diameter, the particles in a hydrated state effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion.
Claim 9
Independent Claim
78 words
A method of simulating the mouthfeel of fat and/or cream which comprises providing a water-dispersable macrocolloid of substantially non-aggregated hydrated carbohydrate particles having a substantially spheroidal shape and a mean particle size distribution ranging from about 0.1 microns to 2.0 microns, with less than about 2% of the total number of particles exceeding 3.0 microns in diameter, the particles in a hydrated state effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion.
Claim 10
Dependent Claim
18 words
The method of claim 7 wherein the particles are a starch, a gum, cellulose, dextran, or mixtures thereof.
Claim 11
Dependent Claim
11 words
The method of claim 7 wherein the particles are a starch.
Claim 12
Dependent Claim
17 words
The method of claim 7 wherein the particles are cross-linked quinoa starch, cross-linked dextran or calcium alginate.
Claim 13
Dependent Claim
12 words
The method of claim 8 wherein the particles are comprised of cellulose.
Claim 14
Dependent Claim
14 words
The method of claim 11 wherein the particles are comprised of a cellulose gel.
Claim 15
Dependent Claim
82 words
In a food product containing a fat and/or cream, the improvement which comprises: substituting for all or a portion of the fat and/or cream, a water-dispersable macrocolloid of substantially non-aggregated hydrated carbohydrate particles having a substantially spheroidal shape and a mean particlesize distribution ranging from about 0.1 microns to 2.0 microns, with less than about 2% of the total number of particles exceeding 3.0 microns in diameter, effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion.
Claim 16
Dependent Claim
82 words
In a food product containing a fat and/or cream, the improvement which comprises: substituting for all or a portion of the fat and/or cream, a water-dispersable macrocolloid of substantially non-aggregated hydrated carbohydrate particles having a substantially spheroidal shape and a mean particlesize distribution ranging from about 0.1 microns to 2.0 microns, with less than about 2% of the total number of particles exceeding 3.0 microns in diameter, effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion.
Claim 17
Dependent Claim
19 words
The improved food product of claim 13 wherein the particles are a starch, a gum, cellulose or mixtures thereof.
Claim 18
Dependent Claim
12 words
Improved food product of claim 13 wherein the particles are a starch.
Claim 19
Dependent Claim
14 words
The improved food product of claim 14 wherein the particles are comprised of cellulose.
Claim 20
Dependent Claim
16 words
The improved food product of claim 16 wherein the particles are comprised of a cellulose gel.
Claim 21
Dependent Claim
20 words
The improved food product of claim 13 wherein the particles are a starch, a gum, cellulose, dextran or mixtures thereof.
Claim 22
Dependent Claim
20 words
The improved food product of claim 18 wherein the particles are a cross-linked quinoa starch, cross-linked dextran or calcium alginate.
Claim 23
Dependent Claim
33 words
The improved food product of claim 13 which is ice cream, yogurt, salad dressing, mayonnaise, cream cheese, cheese, milk, an icing, a spread, sour cream, coffee whitener, whipped topping, cream, or a sauce.
Claim 24
Dependent Claim
11 words
The improved food product of claim 20 which is ice cream.
Claim 25
Dependent Claim
11 words
The improved food product of claim 20 which is salad dressing.
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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) | 1993-03-26 | 1993-09-25 | 1994-03-27 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1997-03-26 | 1997-09-25 | 1998-03-27 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2001-03-26 | 2001-09-25 | 2002-03-27 | $7700.00 | Window Closed / Lapsed |