Patent USRE20282E successfully refreshed from Google Patents.
Patent US4051269A successfully refreshed from Google Patents.
US4051269A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Low calorie, high protein tablespreads from sweet milk and their production
Assignee: Mjokcentralen Ekonomisk Forening
•
Filing: 1977-01-14
•
Granted: 1977-09-27
•
Expires: 1997-01-14
Abstract
Abstract Low calorie, high protein edible water-in-oil emulsions formable into margarine-like tablespreads are produced from sweet milk protein concentrates by heating to 70°-105° C., an aqueous concentrate of sweet milk proteins having a pH-value of at least 5.1; cooling the heated protein concentrate to 55°-38° C.; and emulsifying the cooled protein solution into an edible oil to form a 65-35% aqueous phase, 35-65% oil phase, water-in-oil emulsion. The emulsion is thereafter further cooled to a temperature at which the emulsion is stable to form a margarine-like tablespread.
Inventors
- 👤 Olof Bo Sven Strinning
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 15:15
CPC Classifications
A; A23; A23D; A23D7/00; A23D7/015; A23C; A23C15/00; A23C15/12; A23C15/16
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
139 words
A method for the production of low calorie, high protein edible water-in-oil emulsion tablespreads from sweet milk proteins, which comprises heating to an aqueous concentrate of sweet milk proteins at 70°-105° C. for a period of time that the proteins thereof are denatured in such a way that both its water holding and its emulsifying properties are increased, said concentrate is obtained by membrane filtration of at least the aqueous phase of sweet milk and having a protein content of about 9-24% by weight and a pH value of at least 5,1; cooling the heated protein concentrate to 55°-38° C; introducing the cooled protein solution into an edible oil and forming a 65-35% aqueous phase, 35-65% oil phase water-in-oil emulsion; and then further cooling the emulsion to a temperature at which it is storable to form a margarine-like tablespread.
Claim 2
Independent Claim
139 words
A method for the production of low calorie, high protein edible water-in-oil emulsion tablespreads from sweet milk proteins, which comprises heating to an aqueous concentrate of sweet milk proteins at 70°-105° C. for a period of time that the proteins thereof are denatured in such a way that both its water holding and its emulsifying properties are increased, said concentrate is obtained by membrane filtration of at least the aqueous phase of sweet milk and having a protein content of about 9-24% by weight and a pH value of at least 5,1; cooling the heated protein concentrate to 55°-38° C; introducing the cooled protein solution into an edible oil and forming a 65-35% aqueous phase, 35-65% oil phase water-in-oil emulsion; and then further cooling the emulsion to a temperature at which it is storable to form a margarine-like tablespread.
Claim 3
Dependent Claim
16 words
A process according to claim 1, wherein the starting protein concentrate has a pH above 5.8.
Claim 4
Dependent Claim
24 words
A process according to claim 1, wherein the starting protein concentrate is heat-treated at 90°-95° C. and then cooled to 50°-45° C. before emulsification.
Claim 5
Dependent Claim
18 words
A method according to claim 1, wherein the starting protein concentrate has a protein content of about 14-20%.
Claim 6
Dependent Claim
18 words
A method according to claim 1, wherein the protein concentrate is heat-treated at 90°-95° C. for 60-10 seconds.
Claim 7
Dependent Claim
42 words
A method according to claim 1, wherein prior to the heat-treatment or after the cooling step, the protein concentrate is temporarily acidified to a pH not below 5.2 until an aroma is imparted thereto and then brought to a pH of 6.0-7.0.
Claim 8
Dependent Claim
31 words
A method according to claim 1, wherein one or more calcium binding salts are added to the protein concentrate before or during the heat-treatment or during the cooling step, or both.
Claim 9
Dependent Claim
44 words
A method according to claim 1, wherein the cooling step is conducted in successive steps, in the first to 70°-55° C., at which temperature the protein concentrate is maintained for from 30 minutes to 2 hours, and in the second step of 55°-38° C.
Claim 10
Dependent Claim
16 words
A method according to claim 1, wherein the starting protein concentrate is produced from skim milk.
Claim 11
Dependent Claim
142 words
A method according to claim 9, wherein the starting protein concentrate has a pH above 5.8, wherein the starting protein concentrate is heat-treated at 90°-95° C. and then cooled before emulsification, wherein the starting protein concentrate has a protein content of about 14-20%, wherein the cooling step is conducted in successive steps, in the first to 70°-55° C., at which temperature the protein concentrate is maintained for from 30 minutes to two hours, and in the second step to 55°-38°, wherein prior to the heat-treatment or after the cooling step, the protein concentrate is temporarily acidified to a pH not below 5.2 until an aroma is imparted thereto and then brought to a pH of 6.0-7.0, and wherein one or more calcium binding salts are added to the protein concentrate before or during the heat-treatment or during the cooling step, or both.
References Cited (Backward Citations)
US3266904A
Cited
US3922376A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1980-09-26 | 1981-03-28 | 1981-09-27 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-09-26 | 1985-03-28 | 1985-09-27 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-09-26 | 1989-03-28 | 1989-09-27 | $7700.00 | Window Closed / Lapsed |