US5153020A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Carbohydrate cream substitute
Assignee: Nutrasweet Co
•
Filing: 1991-03-28
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Granted: 1992-10-06
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Expires: 2011-03-28
Abstract
Abstract A fat substitute is disclosed which comprises water-dispersible macrocolloid particles composed of carbohydrate materials which particles have a substantially spheroidal shape and a specific particle size distribution effective to impart the substantially smooth organoleptic character of an oil-and-water emulsion.
Inventors
- 👤 Norman S. Singer
- 👤 Hsien-Hsin Chang
- 👤 Pamela Tang
- 👤 John M. Dunn
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 17:57
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: 23
Claim 1
Independent Claim
80 words
A water-dispersible 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 4 microns, with less than about 2% of the total number of particles exceeding 5 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 wherein the particles are comprised of a starch, dextran, gum, konjak, cellulose or mixtures thereof.
Claim 2
Dependent Claim
80 words
A water-dispersible 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 4 microns, with less than about 2% of the total number of particles exceeding 5 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 wherein the particles are comprised of a starch, dextran, gum, konjak, cellulose or mixtures thereof.
Claim 3
Dependent Claim
12 words
The water-dispersible macrocolloid of claim 1 wherein the particles are a starch.
Claim 4
Dependent Claim
78 words
A water-dispersible 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 4 microns, with less than about 2% of the total number of particles exceeding 5 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 wherein the particles are cross-linked quinoa starch, cross-linked dextran, konjak or calcium alginate.
Claim 5
Dependent Claim
78 words
A water-dispersible 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 4 microns, with less than about 2% of the total number of particles exceeding 5 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 wherein the particles are cross-linked quinoa starch, cross-linked dextran, konjak or calcium alginate.
Claim 6
Independent Claim
91 words
A method of simulating the mouthfeel of fat and/or cream in a food product which comprises providing to said food product a water-dispersible macrocolloid of substantially non-aggregated hydrate carbohydrate particles having a substantially spheroidal shape and a mean particle size distribution ranging from about 0.1 microns to about 4 microns with less than about 2% of the total number of particles exceeding 5 microns in diameter, having the substantially smooth organoleptic character of an oil-in-water emulsion wherein the particles are comprised of a starch, dextran, gum, konjak, cellulose or mixtures thereof.
Claim 7
Independent Claim
91 words
A method of simulating the mouthfeel of fat and/or cream in a food product which comprises providing to said food product a water-dispersible macrocolloid of substantially non-aggregated hydrate carbohydrate particles having a substantially spheroidal shape and a mean particle size distribution ranging from about 0.1 microns to about 4 microns with less than about 2% of the total number of particles exceeding 5 microns in diameter, having the substantially smooth organoleptic character of an oil-in-water emulsion wherein the particles are comprised of a starch, dextran, gum, konjak, cellulose or mixtures thereof.
Claim 8
Dependent Claim
11 words
The method of claim 4 wherein the particles are a starch.
Claim 9
Independent Claim
89 words
A method of simulating the mouthfeel of fat and/or cream in a food product which comprises providing to said food product a water-dispersible 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 about 4 microns with less than about 2% of the total number of particles exceeding 5 microns in diameter, having the substantially smooth organoleptic character of an oil-in-water emulsion wherein the products are cross-linked quinoa starch, cross-linked dextran, konjak or calcium alginate.
Claim 10
Independent Claim
89 words
A method of simulating the mouthfeel of fat and/or cream in a food product which comprises providing to said food product a water-dispersible 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 about 4 microns with less than about 2% of the total number of particles exceeding 5 microns in diameter, having the substantially smooth organoleptic character of an oil-in-water emulsion wherein the products are cross-linked quinoa starch, cross-linked dextran, konjak or calcium alginate.
Claim 11
Dependent Claim
96 words
In a food product containing fat and/or cream, the improvement which comprises: substituting for all or a portion of the fat and/or cream, a water-dispersible 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 about 4 microns with less than about 2% of the total number of particles exceeding 5 microns in diameter, effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion wherein the particles are a starch, a gum, cellulose, dextran, konjak or mixtures thereof.
Claim 12
Dependent Claim
96 words
In a food product containing fat and/or cream, the improvement which comprises: substituting for all or a portion of the fat and/or cream, a water-dispersible 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 about 4 microns with less than about 2% of the total number of particles exceeding 5 microns in diameter, effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion wherein the particles are a starch, a gum, cellulose, dextran, konjak or mixtures thereof.
Claim 13
Dependent Claim
13 words
The improved food product of claim 7 wherein the particles are a starch.
Claim 14
Dependent Claim
96 words
In an improved food product containing fat and/or cream, the improvement which comprises: substituting for all or a portion of the fat and/or cream, a water-dispersible 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 about 4 microns with less than about 2% of the total number of particles exceeding 5 microns in diameter, effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion wherein the particles are a cross-linked quinoa starch, cross-linked dextran or calcium alginate.
Claim 15
Dependent Claim
96 words
In an improved food product containing fat and/or cream, the improvement which comprises: substituting for all or a portion of the fat and/or cream, a water-dispersible 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 about 4 microns with less than about 2% of the total number of particles exceeding 5 microns in diameter, effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion wherein the particles are a cross-linked quinoa starch, cross-linked dextran or calcium alginate.
Claim 16
Dependent Claim
20 words
The improved food product of claim 7 or 9 which is an analog of an ice cream frozen dessert product.
Claim 17
Dependent Claim
28 words
The improved food product of claim 7 or 9 which is an analog of a high acid product selected from the group consisting of salad dressings and mayonnaise.
Claim 18
Dependent Claim
28 words
The improved food product of claim 7 or 9 which is an analog of a solid dairy product selected from the group consisting of cheeses and cream cheese.
Claim 19
Dependent Claim
28 words
The improved food product of claim 7 or 9 which is an analog of a fermented diary product selected from the group consisting of sour cream and yogurt.
Claim 20
Dependent Claim
26 words
The improved food product of claim 7 or 9 which is an analog of a dairy product selected from the group consisting of milk and cream.
Claim 21
Dependent Claim
26 words
The improved food product of claim 7 or 9 which is an analog of a semi-solid product selected from the group consisting of icings and spreads.
Claim 22
Dependent Claim
17 words
The improved food product of claim 7 or 9 which is an analog of a whipped topping.
Claim 23
Dependent Claim
16 words
The improved food product of claim 7 or 9 which is an analog of a sauce.
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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) | 1995-10-06 | 1996-04-06 | 1996-10-06 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1999-10-06 | 2000-04-06 | 2000-10-06 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2003-10-06 | 2004-04-06 | 2004-10-06 | $7700.00 | Window Closed / Lapsed |