Patent US5082684A successfully refreshed from Google Patents.
US5082684A
Expired / Lapsed
US
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Low-calorie fat substitute
Assignee: Danisco Finland Oy
•
Filing: 1990-02-05
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Granted: 1992-01-21
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Expires: 2010-02-05
Abstract
Abstract There is disclosed a low calorie fat substitute comprising a non-flowable aqueous phase and an oil phase, with the interaction between said aqueous and oil phases resulting in a pourable emulsion. Also disclosed are food compositions containing pourable and nonpourable emulsions.
Inventors
- 👤 Fu-Ning Fung
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 14:15
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/346; A23C; A23C9/00; A23C9/152; A23C9/154; A23C9/1544; A23D; A23D7/00; A23D7/001; A23D7/005; A23D7/0053; A23D7/01; A23D7/011; A23D7/015; A23L; A23L27/00; A23L27/60; A23L33/00; A23L33/20; A23L33/21; A23G2200/00; A23G2200/08; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 69
Claim 1
Independent Claim
82 words
A two phase emulsion useful as a low calorie fat substitute comprising: (a) from about 1 to about 95 pecent of a single aqueous phase rendered non-flowable by the addition of an effective amount of a gel-forming composition, and (b) from about 5 to about 99 percent of an oil phase comprising a solid or semi-solid fat or oil and an emulsifier wherein the interaction between said non-flowable aqueous phase and said oil phase results in said two phase emulsion being pourable.
Claim 2
Dependent Claim
82 words
A two phase emulsion useful as a low calorie fat substitute comprising: (a) from about 1 to about 95 pecent of a single aqueous phase rendered non-flowable by the addition of an effective amount of a gel-forming composition, and (b) from about 5 to about 99 percent of an oil phase comprising a solid or semi-solid fat or oil and an emulsifier wherein the interaction between said non-flowable aqueous phase and said oil phase results in said two phase emulsion being pourable.
Claim 3
Dependent Claim
49 words
The emulsion according to claim 1 wherein said aqueous phase is present at a concentration of from about 50 to about 85 percent and said fat or oil is present at a concentration of from about 15 to about 50 percent, based on the weight of the total emulsion.
Claim 4
Dependent Claim
22 words
The emulsion according to claim 1 wherein said gel-forming composition is selected from the group consisting of agar, gelatin, pectins, and carrageenans.
Claim 5
Dependent Claim
32 words
The emulsion according to claim 1 wherein said gel-forming composition comprises: (a) a composition selected from the group consisting of alginates, xanthans, carrageenans, succinoglycans, and scleroglucans; and (b) an appropriate cross-linking agent.
Claim 6
Dependent Claim
29 words
The emulsion according to claim 4 wherein said composition is carrageenan and said cross-linking agent is selected from the group consisting of calcium or potassium salts; or combinations thereof.
Claim 7
Dependent Claim
24 words
The emulsion according to claim 1 wherein said gel-forming composition is xanthan gum combined with locust bean gum or guar gum; or combinations thereof.
Claim 8
Dependent Claim
26 words
The emulsion of claim 1 wherein said gel-forming composition is present at a concentration of from about 0.1 to about 3.0 percent of the aqueous phase.
Claim 9
Dependent Claim
29 words
The emulsion of claim 7, wherein said gel-forming composition is agar, and is present at a concentration of from about 0.3 to about 0.7 percent of the aqueous phase.
Claim 10
Dependent Claim
37 words
The emulsion of claim 1 wherein said gel-forming composition is alginate cross-linked with a calcium salt, and said cross-linked alginate is present at a concentration of from about 0.5 to about 1.5 percent of the aqueous phase.
Claim 11
Dependent Claim
29 words
The emulsion of claim 1 wherein said gel-forming composition is carrageenan, and is present at a concentration of from about 0.7 to about 2.0 percent of the aqueous phase.
Claim 12
Dependent Claim
39 words
The emulsion of claim 1 wherein said gel-forming composition is carrageenan cross-linked with a potassium or calcium salt, and said cross-linked carrageenan is present at a concentration of from about 0.3 to about 1.5 percent of the aqueous phase.
Claim 13
Dependent Claim
22 words
The emulsion according to claim 1 whrein said gel forming composition is alginate acidified with an effective amount of an acidifying agent.
Claim 14
Dependent Claim
97 words
The emulsion according to claim 1 wherein said emulsifier is selected from the group consisting of lecithins, monoglycerides, diglycerides, diacetyltartaric acid esters of mono- and diglycerides, monosodium phosphate derivatives of mono- and diglycerides, polyol fatty acid esters, sorbitan fatty acid esters, polyoxyethylene mono- and diglycerides, polyoxyethylene sorbitan fatty acid esters, sucrose fatty acid esters, esters of acids selected from the group consisting of fumaric, lactic, tartaric, or citric with fatty acids or fatty alcohols, esters of acids selected from the group consisting of fumaric, lactic, tartaric, citric, acetic, or succinic with mono- or diglycerides; and combinations thereof.
Claim 15
Dependent Claim
22 words
The emulsion according to claim 13 wherein said emulsifier is selected from the group consisting for mono- and diglycerides; and combinations thereof.
Claim 16
Dependent Claim
42 words
The emulsion according to claim 1 wherein said edible fat or oil is selected from the group consisting of vegetable fats and oils, animal fats, anhydrous milkfat, hydrogenated vegetable oils, partially hydrogenated vegetable oils, partially hydrogenated palm kernel oil; and combinations thereof.
Claim 17
Dependent Claim
33 words
The emulsion according to claim 15 wherein said fat or oil is selected from the group consisting of partially hydrogenated palm kernel oil, partially hydrogenated vegetable oils, and anhydrous milkfat; and combinations thereof.
Claim 18
Dependent Claim
18 words
The emulsion according to claim 1 further comprising the addition of at least one suitable pH adjusting agent.
Claim 19
Dependent Claim
45 words
The emulsion according to claim 17 wherein said pH adjusting agent is selected from the group consisting of acids selected from the group consisting of phosphoric, acetic, lactic, fumaric, adipic, malic, tartaric, citric, hydrochloric and sulfuric acids; salts thereof; glucono delta lactone; and combinations thereof.
Claim 20
Dependent Claim
76 words
A process for preparing a pourable emulsion comprising: (a) mixing an aqueous medium, an effective amount of a gel-forming composition to render said aqueous phase non-flowable, a fat or oil and an appropriate emulsifier; (b) stirring at a temprature and shear rate sufficient to produce an emulsion of the fat or oil with the aqueous medium; and (c) stirring as said emulsion is cooled to a temperature of from about 5° C. to about 30° C.
Claim 21
Dependent Claim
76 words
A process for preparing a pourable emulsion comprising: (a) mixing an aqueous medium, an effective amount of a gel-forming composition to render said aqueous phase non-flowable, a fat or oil and an appropriate emulsifier; (b) stirring at a temprature and shear rate sufficient to produce an emulsion of the fat or oil with the aqueous medium; and (c) stirring as said emulsion is cooled to a temperature of from about 5° C. to about 30° C.
Claim 22
Dependent Claim
21 words
The process according to claim 19.wherein said gel-forming composition is selected from the group consisting of agar, gelatin, pectins and carrageenans.
Claim 23
Dependent Claim
29 words
The process according to claim 19 wherein said gel-forming composition comprises: (a) a composition selected from the group consisting of alginates and carrageenans; and (b) an appropriate cross-linking agent.
Claim 24
Dependent Claim
19 words
The process according to claim 21 wherein said composition is alginate and said cross-linking agent is a calcium salt.
Claim 25
Dependent Claim
29 words
The process according to claim 21 wherein said composition is carrageenan and said cross-linking agent is selected from the group consisting of calcium or potassium salts; or combinations, thereof.
Claim 26
Dependent Claim
23 words
The process of claim 19 wherein said gel-forming composition is xanthan gum combined with locust bean gum or guar gum; or combinations thereof.
Claim 27
Dependent Claim
26 words
The process of claim 19 wherein said gel-forming composition is present at a concentration of from about 0.1 to about 3.0 percent of the aqueous phase.
Claim 28
Dependent Claim
29 words
The process of claim 25 wherein said gel-forming composition is agar, and is present at a concentration of from about 0.3 to about 0.7 percent of the aqueous phase.
Claim 29
Dependent Claim
37 words
The process of claim 19 wherein said gel-forming composition is alginate cross-linked with a calcium salt, and said cross-linked alginate is present at a concentration of from about 0.5 to about 1.5 percent of the aqueous phase.
Claim 30
Dependent Claim
29 words
The process of claim 19 wherein said gel-forming composition is carrageenan, and is present at a concentration of from about 0.7 to about 2.0 percent of the aqueous phase.
Claim 31
Dependent Claim
39 words
The process of claim 19 wherein said gel-forming composition is carrageenan cross-linked with a potassium or calcium salt, and said cross-linked carrageenan is present at a concentration of from about 0.3 to about 1.5 percent of the aqueous phase.
Claim 32
Dependent Claim
97 words
The process according to claim 19 wherein said emulsifier is selected from the group consisting of lecithins, monoglycerides, diglycerides, diacetyltartaric acid esters of mono- and diglycerides, monosodium phosphate derivatives of mono- and diglycerides, polyol fatty acid esters, sorbitan fatty acid esters, polyoxyethylene mono- and diglycerides, polyoxyethylene sorbitan fatty acid esters, sucrose fatty acid esters, esters of acids selected from the group consisting of fumaric, lactic, tartaric, or citric with fatty acids or fatty alcohols, esters of acids selected from the group consisting of fumaric, lactic, tartaric, citric, acetic, or succinic with mono- or diglycerides; and combinations thereof.
Claim 33
Dependent Claim
22 words
The process according to claim 30 wherein said emulsifier is selected from the group consisting of mono- and diglycerides; and combinations thereof.
Claim 34
Dependent Claim
42 words
The process according to claim 19 wherein said edible fat or oil is selected from the group consisting of vegetable fats and oils, animal fats, anhydrous milkfat, hydrogenated vegetable oils, partially hydrogenated vegetable oils, partially hydrogenated palm kernel oil; and combinations thereof.
Claim 35
Dependent Claim
33 words
The process according to claim 32 wherein said fat or oil is selected from the group consisting of partially hydrogenated palm kernel oil, partially hydrogenated vegetable oils, and anhydrous milkfat; and combinations thereof.
Claim 36
Dependent Claim
18 words
The process according to claim 19 further comprising the addition of at least one suitable pH adjusting agent.
Claim 37
Dependent Claim
45 words
The process according to claim 34 wherein said pH adjusting agent is selected from the group consisting of acids selected from the group consisting of phosphoric, acetic, lactic, fumaric, malic, adipic, tartaric, citric, hydrochloric, and sulfuric acids; salts thereof; glucono delta lactone; and combinations thereof.
Claim 38
Dependent Claim
21 words
A triglyceride containing foodstuff having at least a portion of the normally present triglyceride replaced by the emulsion of claim 1.
Claim 39
Dependent Claim
9 words
A frozen dessert containing the emulsion of claim 1.
Claim 40
Dependent Claim
9 words
A salad dressing containing the emulsion of claim 1.
Claim 41
Dependent Claim
13 words
A dip for crakers, chips or vegetables containing the emulsion of claim 1.
Claim 42
Dependent Claim
8 words
A spread containing the emulsion of claim 1.
Claim 43
Dependent Claim
19 words
A confection having at least a portion of the normally present triglyceride replaced by the emulsion of claim 1.
Claim 44
Dependent Claim
9 words
A whipped topping containing the emulsion of claim 1.
Claim 45
Dependent Claim
14 words
A frosting or icing for cakes and cookies containing the emulsion of claim 1.
Claim 46
Dependent Claim
12 words
A filling for cakes or cookies containing the emulsion of claim 1.
Claim 47
Dependent Claim
13 words
A whipped dessert, gelled dessert, or pudding containing the emulsion of claim 1.
Claim 48
Dependent Claim
8 words
A beverage containing the emjulsion of claim 1.
Claim 49
Dependent Claim
8 words
A soup containing the emulsion of claim 1.
Claim 50
Dependent Claim
8 words
Baked goods containing the emulsion of claim 1.
Claim 51
Dependent Claim
76 words
A triglyceride-containing foodstuff having at least a portion of the normally present triglyceride replaced by a two-phase emulsion, said two-phase emulsion comprising: (a) from about 1 to about 95 percent of an aqueous phase rendered non-flowable by the addition of an effective amount of a gel-forming composition; and (b) from about 5 to about 99 percent of an oil phase comprising a fat or oil and an emulsifier; said emulsion processed to render said emulsion non-pourable.
Claim 52
Dependent Claim
76 words
A triglyceride-containing foodstuff having at least a portion of the normally present triglyceride replaced by a two-phase emulsion, said two-phase emulsion comprising: (a) from about 1 to about 95 percent of an aqueous phase rendered non-flowable by the addition of an effective amount of a gel-forming composition; and (b) from about 5 to about 99 percent of an oil phase comprising a fat or oil and an emulsifier; said emulsion processed to render said emulsion non-pourable.
Claim 53
Dependent Claim
13 words
A foodstuff according to claim 49 in the form of a frozen desert.
Claim 54
Dependent Claim
13 words
A foodstuff according to claim 49 in the form of a salad dressing.
Claim 55
Dependent Claim
17 words
A foodstuff according to claim 49 in the form of a dip for crackers, chips or vegetables.
Claim 56
Dependent Claim
12 words
A foodstuff according to claim 49 in the form of a spread.
Claim 57
Dependent Claim
12 words
A foodstuff according to claim 49 in the form of whipped topping.
Claim 58
Dependent Claim
32 words
A triglyceride containing foodstuff having at least a portion of the normally present triglyceride replaced by an emulsion according to claim 49, wherein said foodstuff is in the form of a confection.
Claim 59
Dependent Claim
17 words
A foodstuff according to claim 49 in the form of frosting or icing for cakes and cookies.
Claim 60
Dependent Claim
16 words
A foodstuff according to claim 49 in the form of a filling for cakes or cookies.
Claim 61
Dependent Claim
17 words
A foodstuff according to claim 49 in the form of a whipped dessert, gelled dessert, or pudding.
Claim 62
Dependent Claim
12 words
A foodstuff according to claim 49 in the form of a beverage.
Claim 63
Dependent Claim
12 words
A foodstuff according to claim 49 in the form of a soup.
Claim 64
Dependent Claim
12 words
A foodstuff according to claim 49 in the form of baked goods.
Claim 65
Independent Claim
81 words
A method of reducing the fat content of a food containing triglycerides comprising replacing at least a portion of the normally present triglyceride with a two-phase emulsion comprising: (a) from about 1 to about 95% of an aqueous phase rendered non-flowable by the addition of a suitable amount of a gel-forming composition; and (b) from about 5 to about 99 percent of an oil phase comprising a fat or oil and an emulsifier; said emulsion processed to render said emulsion nonpourable.
Claim 66
Independent Claim
81 words
A method of reducing the fat content of a food containing triglycerides comprising replacing at least a portion of the normally present triglyceride with a two-phase emulsion comprising: (a) from about 1 to about 95% of an aqueous phase rendered non-flowable by the addition of a suitable amount of a gel-forming composition; and (b) from about 5 to about 99 percent of an oil phase comprising a fat or oil and an emulsifier; said emulsion processed to render said emulsion nonpourable.
Claim 67
Dependent Claim
52 words
A method according to claim 62 wherein said food is selected from the group consisting of frozen desserts, salad dressings, dips for chips, crackers or vegetables, spreads, confections, whipped toppings, frostings or icings for cakes or cookies, fillings for cakes or cookies, whipped desserts, gelled desserts, puddings, beverages, soups and baked goods.
Claim 68
Dependent Claim
29 words
A method of reducing the fat content of a food containing triglycerides comprising replacing at least a portion of the normally present triglyceride with an emulsion of claim 1.
Claim 69
Dependent Claim
52 words
A method according to claim 64 wherein said food is selected from the group consisting of frozen desserts, salad dressings, dips for chips, crackers or vegetables, spreads, confections, whipped toppings, frostings or icings for cakes or cookies, fillings for cakes or cookies, whipped desserts, gelled desserts, puddings, beverages, soups and baked goods.
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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) | 1995-01-20 | 1995-07-22 | 1996-01-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1999-01-20 | 1999-07-22 | 2000-01-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2003-01-20 | 2003-07-22 | 2004-01-21 | $7700.00 | Window Closed / Lapsed |