Patent US4404231A successfully refreshed from Google Patents.
US4404231A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for producing a fat-continuous emulsion spread with improved perceived taste sensations of water soluble flavorants
Assignee: Lever Brothers Co
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Filing: 1981-11-13
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Granted: 1983-09-13
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Expires: 2001-11-13
Abstract
Abstract A process for producing fat-continuous emulsions which are stable at relatively high ambient temperatures and which give on consumption an improved impression of water-soluble flavoring components, particularly salt or sugar. The process involves adding said flavoring components in the form of a dispersion in a pourable or liquid fat into a partly crystallized water/oil emulsion.
Inventors
- 👤 Cornelis den Hollander
- 👤 Berend J. Arends
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 14:37
CPC Classifications
A; A23; A23D; A23D7/00; A23D7/02
Claims Analysis
Total Claims: 17
Claim 1
Independent Claim
101 words
A process for producing an edible water-in-oil emulsion spread which on consumption gives an improved perceived impression of water soluble flavorants, comprising (a) emulsifying an aqueous phase in at least a partially melted fatty phase containing a plastic fat blend to obtain a W/O emulsion; (b) subjecting the W/O emulsion thus obtained to working and cooling to at least partly crystallize the fat; (c) incorporating in the partly crystallized W/O emulsion a water-soluble flavouring ingredient in the form of a dispersion in an oil which is pourable or liquid at ambient temperature, and further cooling and working to obtain a spread.
Claim 2
Dependent Claim
101 words
A process for producing an edible water-in-oil emulsion spread which on consumption gives an improved perceived impression of water soluble flavorants, comprising (a) emulsifying an aqueous phase in at least a partially melted fatty phase containing a plastic fat blend to obtain a W/O emulsion; (b) subjecting the W/O emulsion thus obtained to working and cooling to at least partly crystallize the fat; (c) incorporating in the partly crystallized W/O emulsion a water-soluble flavouring ingredient in the form of a dispersion in an oil which is pourable or liquid at ambient temperature, and further cooling and working to obtain a spread.
Claim 3
Dependent Claim
40 words
A process according to claim 1, in which the plastic blend has the following solids content: N 10 °C. =15-85; N 20 ° C. =10-50; N 30 ° C. =5-18; N 40 ° C. =0.1-8; N 45 ° C. =0-3.
Claim 4
Dependent Claim
41 words
A process according to claim 1, in which the plastic blend has the following solids content: N 10 ° C. =40-85; N 20 ° C. =20-50; N 30 ° C. =5-18; N 40 ° C. =0.1-8; N 45 ° C. =0-3.
Claim 5
Dependent Claim
31 words
A process according to claim 1, in which at least part of the fat blend consists of an oil hydrogenated to a melting point ranging from 35° C. to 70° C.
Claim 6
Dependent Claim
29 words
A process according to claim 1, in which the water-soluble flavouring ingredient is dispersed in 20-75% of that part of the fat blend which is liquid at ambient temperature.
Claim 7
Dependent Claim
28 words
A process according to claim 5, in which the water-soluble flavouring ingredient is dispersed in 30-60% of that part of the fat which is liquid at ambient temperature.
Claim 8
Dependent Claim
37 words
A process according to claim 1, in which 20-60% of the water-soluble flavouring ingredient is incorporated in the partly crystallized W/O emulsion as a dispersion in the oil and the remainder is incorporated in the aqueous phase.
Claim 9
Dependent Claim
30 words
A process according to claim 7, in which 30-50% of the water-soluble flavouring ingredient is dispersed in the partially crystallized emulsion and the remainder is incorporated in the aqueous phase.
Claim 10
Dependent Claim
31 words
A process according to claim 1, in which the working and cooling conditions applied are such that the average droplet size of the dispersed aqueous phase does not exceed 10 microns.
Claim 11
Dependent Claim
30 words
A process according to claim 9, in which the working and cooling conditions applied are such that the average droplet size of the dispersed aqueous phase ranges from 1-5 microns.
Claim 12
Dependent Claim
28 words
A process according to claim 1, in which the water-soluble flavouring ingredient dispersed in the pourable or liquid oil has an average particle size not exceeding 40 microns.
Claim 13
Dependent Claim
21 words
A process according to claim 11, in which the average particle size of the water-soluble flavouring ingredient ranges from 1-20 microns.
Claim 14
Dependent Claim
15 words
A process according to claim 1, in which the water-soluble flavouring ingredient is sodium chloride.
Claim 15
Dependent Claim
15 words
A process according to claim 13, in which 1-5 wt.% of sodium chloride is used.
Claim 16
Dependent Claim
15 words
A process according to claim 1, in which the water-soluble flavouring ingredient is a sugar.
Claim 17
Dependent Claim
13 words
A process according to claim 15, in which 1-6 wt.% sugar is used.
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) | 1986-09-12 | 1987-03-14 | 1987-09-13 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1990-09-12 | 1991-03-14 | 1991-09-13 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1994-09-12 | 1995-03-14 | 1995-09-13 | $7700.00 | Window Closed / Lapsed |