Patent US4199605A successfully refreshed from Google Patents.
US4199605A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Intermediate-moisture frozen non-dairy coffee creamer
Assignee: Rich Products Corp
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Filing: 1978-06-30
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Granted: 1980-04-22
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Expires: 1998-06-30
Abstract
Abstract An example of a composition of this invention is a non-dairy creamer containing: 40% water, 40% dextrose, 16% soybean, 2% coconut oil, and minor amounts of salt, emulsifier, stabilizer and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage.
Inventors
- 👤 Marvin L. Kahn
- 👤 Kuttikandathil E. Eapen
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 06:41
CPC Classifications
A; A21; A21D; A21D10/00; A21D10/04; A21D10/045; A23; A23C; A23C11/00; A23C11/02; A23C11/10; A23C11/103; A23F; A23F3/00; A23F3/16; A23F3/163; A23G; A23G9/00; A23G9/32; A23G9/34; A23L; A23L17/00; A23L17/50; A23L2/00; A23L2/38; A23L33/00; A23L33/10; A23L33/115; A23L9/00; A23L9/10; A23L9/12; A23L9/20; A23P; A23P30/00; A23P30/40; A23G2200/00; A23G2200/06
Claims Analysis
Total Claims: 23
Claim 1
Independent Claim
117 words
A microbiologically stable non-dairy creamer food product comprising about from 15 to 45% water, sugar in a ratio to water of about from 2-1:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, said sugar comprises at least about 50% of dextrose or fructose or a combination thereof based upon the total sugar content, wherein the foregoing ingredients comprise at least one of fructose and unsaturated fat and wherein the product is spoonable at about 10° F.
Claim 2
Dependent Claim
117 words
A microbiologically stable non-dairy creamer food product comprising about from 15 to 45% water, sugar in a ratio to water of about from 2-1:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, said sugar comprises at least about 50% of dextrose or fructose or a combination thereof based upon the total sugar content, wherein the foregoing ingredients comprise at least one of fructose and unsaturated fat and wherein the product is spoonable at about 10° F.
Claim 3
Dependent Claim
21 words
The product of claim 1 wherein the fat content comprises a polyunsaturated to saturated fat ratio (P/S) of about from 0.78-0.34:1.
Claim 4
Dependent Claim
34 words
A microbiologically stable non-dairy creamer in accordance with claim 1 comprising about from 35 to 45% water, sugar in a ratio to water of about from 1.5-1:1, and about from 10 to 30% fat.
Claim 5
Dependent Claim
23 words
The product according to claim 3 wherein the sugar content consists essentially of dextrose, and the fat content is at least 50% unsaturated.
Claim 6
Dependent Claim
26 words
The product according to claim 3 wherein the sugar contains about 42% fructose and about 50% dextrose, and the fat content is at least 50% unsaturated.
Claim 7
Dependent Claim
14 words
The product of claim 1 wherein the emulsifier comprises about from 0.2 to 1.5%.
Claim 8
Dependent Claim
14 words
The product of claim 1 wherein the stabilizer comprises about from 0.1 to 0.5%.
Claim 9
Dependent Claim
14 words
The product of claim 1 wherein the salt comprises about from 0.1 to 1%.
Claim 10
Dependent Claim
13 words
The product of claim 1 which contains about from 0.3 to 3% protein.
Claim 11
Dependent Claim
23 words
The product of claim 1 which contains about from 2.5 to 20% unsaturated fat having an iodine value of about at least 100.
Claim 12
Dependent Claim
17 words
The product of claim 1 which contains sugar in a ratio to water of about from 1.5-1:1.
Claim 13
Dependent Claim
20 words
The product of claim 11 in which the fructose comprises about from 10 to 65% of the total sugar content.
Claim 14
Dependent Claim
22 words
The product of claim 12 in which the amount of dextrose and fructose comprises at least 75% of the total sugar content.
Claim 15
Dependent Claim
100 words
A microbiologically stable non-dairy creamer food product comprising about from 15 to 45% water, sugar in a ratio to water of about from 2-1:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based upon the total sugar content and wherein the product is spoonable at about 10° F.
Claim 16
Dependent Claim
100 words
A microbiologically stable non-dairy creamer food product comprising about from 15 to 45% water, sugar in a ratio to water of about from 2-1:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based upon the total sugar content and wherein the product is spoonable at about 10° F.
Claim 17
Dependent Claim
21 words
The product of claim 16 wherein the fat content comprises a polyunsaturated to saturated fat ratio (P/S) of about from 0.74-0.38:1.
Claim 18
Dependent Claim
20 words
The product of claim 16 wherein said fat content is about from 10 to 60% unsaturated or partially unsaturated fat.
Claim 19
Independent Claim
107 words
The method of making a microbiologically stable non-dairy creamer food product which product is spoonable at about 10° F. which comprises mixing together about from 15 to 45% water, sugar in a ratio to water of about from 2-1:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, and the sugar comprises at least about 50% dextrose plus fructose; pasteurizing the mixture and cooling the resultant product.
Claim 20
Independent Claim
107 words
The method of making a microbiologically stable non-dairy creamer food product which product is spoonable at about 10° F. which comprises mixing together about from 15 to 45% water, sugar in a ratio to water of about from 2-1:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, and the sugar comprises at least about 50% dextrose plus fructose; pasteurizing the mixture and cooling the resultant product.
Claim 21
Dependent Claim
20 words
The method as recited in claim 17 further comprising the step of homogenizing the mixture prior to pasteurizing the mixture.
Claim 22
Dependent Claim
93 words
A microbiologically stable non-dairy creamer food product comprising about from 35 to 45% water, dextrose in a ratio to water of about from 1.5-1:1, about from 10 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and protein concentrate, provided that the solutes content is sufficient to provide the product with a water activity of about from 0.8 to 0.9, the fat content comprises at least about 75% unsaturated or partially saturated fat, and wherein the foregoing ingredients are adapted to provide a product which is semi-solid at 5° F.
Claim 23
Dependent Claim
93 words
A microbiologically stable non-dairy creamer food product comprising about from 35 to 45% water, dextrose in a ratio to water of about from 1.5-1:1, about from 10 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and protein concentrate, provided that the solutes content is sufficient to provide the product with a water activity of about from 0.8 to 0.9, the fat content comprises at least about 75% unsaturated or partially saturated fat, and wherein the foregoing ingredients are adapted to provide a product which is semi-solid at 5° F.
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) | 1983-04-22 | 1983-10-22 | 1984-04-22 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-04-22 | 1987-10-22 | 1988-04-22 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-04-22 | 1991-10-22 | 1992-04-22 | $7700.00 | Window Closed / Lapsed |