US3924018A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Whipped toppings
Assignee: General Foods Corp
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Filing: 1974-06-14
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Granted: 1975-12-02
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Expires: 1994-06-14
Abstract
Abstract A dry, low-pH whipped topping mix, containing a fat encapsulated in a carbohydrate and employs an emulsifier system comprising a major amount of a first, strongly-hydrophilic, but pH-sensitive emulsifier and a minor amount of a second, pH-insensitive emulsifier. The dry topping mix can also include an edible acid. Rehydration and acidification of the dry topping mix causes controlled destabilization of the emulsion for effective whipping.
Inventors
- 👤 Rex J Sims
- 👤 Harold D Stahl
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 15:34
CPC Classifications
A; A23; A23L; A23L9/00; A23L9/20; A23L29/00; A23L29/10
Claims Analysis
Total Claims: 30
Claim 1
Independent Claim
50 words
A DRY, LOW-PH WHIPPED TOPPING MIX CAPABLE OF BEING WHIPPED AT A PH BELOW ABOUT 5 COMPRISING: A FAT ENCAPSULATED IN A MATRIX OF A CARBOHYDRATE AND INCLUDING AN EMULSIFIER SYSTEM COMPRISING A MAJOR AMOUNT OF A FIRST, STRONGLY-HYDROPHILIC, PH-SENSITIVE EMULSIFIER AND A MINOR AMOUNT OF A SECOND, PH-INSENSITIVE EMULSIFIER.
Claim 2
Dependent Claim
50 words
A DRY, LOW-PH WHIPPED TOPPING MIX CAPABLE OF BEING WHIPPED AT A PH BELOW ABOUT 5 COMPRISING: A FAT ENCAPSULATED IN A MATRIX OF A CARBOHYDRATE AND INCLUDING AN EMULSIFIER SYSTEM COMPRISING A MAJOR AMOUNT OF A FIRST, STRONGLY-HYDROPHILIC, PH-SENSITIVE EMULSIFIER AND A MINOR AMOUNT OF A SECOND, PH-INSENSITIVE EMULSIFIER.
Claim 3
Dependent Claim
51 words
A dry topping mix according to claim 1 wherein the fat and the carbohydrate are present at a weight ratio of from about 1:7 to about 7:1, and the emulsifier system is present at a level of from about 1.5 to about 15% based on the weight of the dry ingredients.
Claim 4
Dependent Claim
20 words
A dry topping mix according to claim 2 which comprises from about 3% to about 10% of the emulsifier system.
Claim 5
Dependent Claim
27 words
A dry topping mix according to claim 3 wherein the first and second emulsifiers are present at a weight ratio of from about 15:1 to about 1:1.
Claim 6
Dependent Claim
23 words
A dry topping mix according to claim 4 wherein the ratio of first to second emulsifiers is from about 12:1 to about 2:1.
Claim 7
Dependent Claim
29 words
A dry topping mix according to claim 1 which further includes an amount of a dry acid sufficient to reduce to pH of the topping to below about 5.
Claim 8
Dependent Claim
51 words
A dry topping mix according to claim 6 wherein the fat and the carbohydrate are present at a weight ratio of from about 1:7 to about 7:1 and the emulsifier system is present at a level of from about 1.5 to about 15% based upon the weight of the dry ingredients.
Claim 9
Dependent Claim
20 words
A dry topping mix according to claim 7 which comprises from about 3% to about 10% of the emulsifier system.
Claim 10
Dependent Claim
27 words
A dry topping mix according to claim 8 wherein the first and second emulsifiers are present at a weight ratio of from about 15:1 to about 1:1.
Claim 11
Dependent Claim
24 words
A dry topping mix according to claim 4 wherein the ratio of the first to second emulsifiers is from about 12:1 to about 2:1.
Claim 12
Dependent Claim
99 words
A low-pH whipped topping comprising a fat; a carbohydrate; an emulsifier system comprising a major amount of a first, strongly-hydrophilic, pH-sensitive emulsifier and a minor amount of a second, pH-insensitive emulsifier; and an amount of an aqueous acid medium; sufficient to reduce the pH of the whip to below about 5 wherein the carbohydrate is dissolved in the aqueous acid medium and forms the continuous phase of an emulsion with the fat, and wherein the emulsion has been destabilized to a degree sufficient to allow the formation of fat globules to supply a degree of ridigity to the whip.
Claim 13
Dependent Claim
99 words
A low-pH whipped topping comprising a fat; a carbohydrate; an emulsifier system comprising a major amount of a first, strongly-hydrophilic, pH-sensitive emulsifier and a minor amount of a second, pH-insensitive emulsifier; and an amount of an aqueous acid medium; sufficient to reduce the pH of the whip to below about 5 wherein the carbohydrate is dissolved in the aqueous acid medium and forms the continuous phase of an emulsion with the fat, and wherein the emulsion has been destabilized to a degree sufficient to allow the formation of fat globules to supply a degree of ridigity to the whip.
Claim 14
Independent Claim
60 words
A method for preparing a dry topping mix comprising: a. blending fat, water, carbohydrate and an emulsifier system comprising a major amount of a first, strongly-hydrophilic, pH-sensitive emulsifier and a minor amount of a second, pH-insensitive emulsifier; b. vigorously agitating the blended ingredients to obtain a stable emulsion; and c. drying the emulsion to encapsulate the fat in the carbohydrate.
Claim 15
Independent Claim
60 words
A method for preparing a dry topping mix comprising: a. blending fat, water, carbohydrate and an emulsifier system comprising a major amount of a first, strongly-hydrophilic, pH-sensitive emulsifier and a minor amount of a second, pH-insensitive emulsifier; b. vigorously agitating the blended ingredients to obtain a stable emulsion; and c. drying the emulsion to encapsulate the fat in the carbohydrate.
Claim 16
Dependent Claim
12 words
A method according to claim 12 wherein the emulsion is drum dried.
Claim 17
Dependent Claim
12 words
A method according to claim 12 wherein the emulsion is spray dried.
Claim 18
Dependent Claim
71 words
A method according to claim 12 wherein the fat and carbohydrate are present at a weight ratio of from about 1:7 to about 7:1; wherein the emulsifier system is present in an amount of from about 1.5 to about 15%, based upon the weight of the dry indredients; and wherein the water is present in an amount of from about 25 to 90% based on the total weight of the ingredients.
Claim 19
Dependent Claim
30 words
A method according to claim 15 wherein the emulsifier system is present in an amount of from about 3% to about 10% based on the weight of thE dry ingredients.
Claim 20
Dependent Claim
25 words
A method according to claim 16 wherein the first and second emulsifiers are present at a weight ratio of from about 15:1 to about 1:1.
Claim 21
Dependent Claim
23 words
A method according to claim 17 wherein the first and second emulsifiers are present at a ratio of from about 12:1 to 2:1.
Claim 22
Independent Claim
92 words
A method of preparing a low-pH whipped topping comprising: a. blending fat, water, carbohydrate and from about 1.5 to about 15% of an emulsifier system comprising a major amount of a first, strongly-hydrophilic, pH-sensitive emulsifier and a minor amount of a second, pH-insensitive emulsifier; b. vigorously agitating the blended ingredients to obtain a stable emulsion; c. drying the emulsion to encapsulate the fat in the carbohydrate; d. rehydrating and acidifying the emulsion dried in step (c) to a pH of below about 5; and e. whipping the emulsion prepared in step (d).
Claim 23
Independent Claim
92 words
A method of preparing a low-pH whipped topping comprising: a. blending fat, water, carbohydrate and from about 1.5 to about 15% of an emulsifier system comprising a major amount of a first, strongly-hydrophilic, pH-sensitive emulsifier and a minor amount of a second, pH-insensitive emulsifier; b. vigorously agitating the blended ingredients to obtain a stable emulsion; c. drying the emulsion to encapsulate the fat in the carbohydrate; d. rehydrating and acidifying the emulsion dried in step (c) to a pH of below about 5; and e. whipping the emulsion prepared in step (d).
Claim 24
Dependent Claim
81 words
A method according to claim 19 wherein: (i) the fat and carbohydrate are present at a weight ratio of from about 1:7 to about 7:1; (ii) the water in blending step (a) is present in an amount of from about 25% to about 90%, based on the weight of the total compsition; and (iii) the water in the rehydrating step (d) is present in an amount of from about 50% to about 90%, based on the weight of the total composition.
Claim 25
Dependent Claim
30 words
A method according to claim 20 wherein the emulsifier system is present in an amount of from about 3% to about 10% based on the weight of the dry ingredients.
Claim 26
Dependent Claim
25 words
A method according to claim 21 wherein the first and second emulsifiers are present at a weight ratio of from about 15:1 to about 1:1.
Claim 27
Dependent Claim
24 words
A method according to claim 22 wherein the first and second emulsifiers are present at a weight ratio of from about 12:1 to 2:1.
Claim 28
Dependent Claim
29 words
A method according to claim 23 wherein the water employed for rehydration is employed at a level of from about 65% to 85% based upon the total composition weight.
Claim 29
Independent Claim
64 words
A method for preparing a low-pH whipped topping comprising: a. blending fat, water, carbohydrate and an emulsifier system comprising a major amount of first, strongly-hydrophilic but pH-sensitive emulsifier and a minor amount of a second, pH-insensitive emulsifier; b. vigorously agitating the blended ingredinets to obtain a stable emulsion; c. acidifying the emulsion to a pH of below about 5; and d. whipping the emulsion.
Claim 30
Independent Claim
64 words
A method for preparing a low-pH whipped topping comprising: a. blending fat, water, carbohydrate and an emulsifier system comprising a major amount of first, strongly-hydrophilic but pH-sensitive emulsifier and a minor amount of a second, pH-insensitive emulsifier; b. vigorously agitating the blended ingredinets to obtain a stable emulsion; c. acidifying the emulsion to a pH of below about 5; and d. whipping the emulsion.
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) | 1978-12-01 | 1979-06-02 | 1979-12-02 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-12-01 | 1983-06-02 | 1983-12-02 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-12-01 | 1987-06-02 | 1987-12-02 | $7700.00 | Window Closed / Lapsed |