# US 4,395,429 A · Expandable food composition > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 4,395,429 A - Document ID: US4395429A - Status: Granted - Kind: A - Application number: 06/246,158 - Filed: 1981-03-23 - Granted: 1983-07-26 - Earliest claimed: 1980-03-21 - Assignees: Rhone-Poulenc Industries - Inventors: Jean-Claude Campagne; Guy Frappier - Web page: https://patentgrep.com/patent/US4395429A ## CPC - A23J 3/08: Dairy proteins - A23L 29/27: {Xanthan not combined with other microbial gums} - A23P 30/40: Foaming or whipping - A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS ## Abstract A storage-stable food composition, expandable with either milk or water, even at acidic pH, into an organoleptic/nutritional edible food substrate, is comprised of (i) a successive anion exchange resin/silica or silica/anion exchange resin extracted lactoserum protein fraction, and (ii) a Xanthomonas hydrophilic colloid. ## Claims ### Claim 1 A storage-stable composition of matter comprising: (i) a purified, undenatured lactoserum protein fraction obtained by extracting lactoserum first with at least one anion exchange resion and then with silica, or by extracting lactoserum first with silica and then with at least one anion exchange resin, the lactoserum being contacted with said anion exchange resin at a pH between about 4 and about 7.5 and at a temperature between about 0.degree. and about 50.degree. C., whereby protein becomes fixed to said anion exchange resin and to the silica, and then eluting the fixed protein from the anion exchange resin and from the silica, said anion exchange resin comprising a support of alumina or silica, coated with less than 20 mg/m.sup.2 of a cross-linked polymer film bearing tertiary amine functional groups or quarternary ammonium salts having the general formulae ##STR2## wherein each R, which may be identical or different, represents an alkyl or hydroxyalkyl radical having 1 to 4 carbon atoms and X is a mineral or organic anion, said silica and said support having a grain size between about 4 .mu.m and 5 mm, a specific surface of about 5 to 150 m.sup.2 /g, a pore volume of about 0.4 to 2 cm.sup.3 /g and a pore diameter between about 250 and 2500 A; and (ii) a Xanthomonas hydrophilic colloid; sufficient amounts of (i) and (ii) being present such that said composition is capable of being whipped to form a stable edible food substrate. ### Claim 2 (depends on 1) The composition of mattter as defined by claim 1, said lactoserum protein fraction comprising lactalbumins, seralbumin, lactoglobulin and immunoglobulins. ### Claim 3 (depends on 1) The composition of matter as defined by claim 1, in powdered form. ### Claim 4 (depends on 1) The composition of matter as defined by claim 1, devoid of emulsifier and fatty component. ### Claim 5 (depends on 1) The composition of matter as defined by claim 1, further comprising an additional colloidal ingredient. ### Claim 6 (depends on 5) The composition of matter as defined by claim 5, said additional colloidal ingredient being vegetable seed gum, carob seed gum, guar gum, algae gum, an alginate agar-agar, a carragheenate, sodium, carboxymethylcellulose, pectin, or admixture thereof. ### Claim 7 (depends on 1) The composition of matter as defined by claim 1, further comprising a chemically unmodified starch. ### Claim 8 (depends on 1) The composition of matter as defined by claim 1, further comprising an edible phosphate. ### Claim 9 (depends on 1) The composition of matter as defined by claim 1, further comprising a sweetener. ### Claim 10 (depends on 1) The composition of matter as defined by claim 1, further comprising a foodgrade acid agent. ### Claim 11 (depends on 1) The composition of matter as defined by claim 1, further comprising a flavoring ingredient. ### Claim 12 (depends on 1) The composition of matter as defined by claim 1, further comprising a perfume or odorant. ### Claim 13 (depends on 1) The composition of matter as defined by claim 1, the ratio by weight of lactoserum proteins (i) and Xanthomonas hydrophilic colloid (ii) ranging from 5 to 15%. ### Claim 14 (depends on 3) The composition of matter as defined by claim 3, further comprising powdered whole or skim milk. ### Claim 15 (depends on 5) The composition of matter as defined by claim 5, said additional colloid being sodium alginate, a carragheenate, or mixture thereof. ### Claim 16 (depends on 7) The composition of matter as defined by claim 7, said chemically unmodified starch being a pregelatinized starch. ### Claim 17 (depends on 8) The composition of matter as defined by claim 8, said edible phosphate being tetrasodium or tetrapotassium pyrophosphate. ### Claim 18 (depends on 9) The composition of matter as defined by claim 9, said sweetener comprising sucrose. ### Claim 19 (depends on 10) The composition of matter as defined by claim 10, said acid agent comprising citric acid. ### Claim 20 (depends on 11) The composition of matter as defined by claim 11, said flavoring ingredient comprising cacao, vanilla, cinnamon, or fruit extract. ### Claim 21 (depends on 1) The composition of matter as defined by claim 1, comprising, by weight, 5 to 20% lactoserum proteins (i), 0.5 to 1.5% Xanthomonas hydrophilic colloid (ii), 0.5 to 1.5% of an additional colloidal ingredient, 5 to 20% of a chemically unmodified starch, and 0.5 to 1.5% of an edible phosphate. ### Claim 22 (depends on 21) The composition of matter as defined by claim 21, further comprising from 50 to 90% of a sweetener. ### Claim 23 (depends on 1) An instant dessert comprising the composition of matter as defined by claim 1. ### Claim 24 (depends on 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13) An edible food substrate comprising the composition of matter as defined by any of claims 2, 3-13, or 1 whipped to predetermined volume with milk or water. ### Claim 25 (depends on 24) The edible food substrate as defined by claim 24, comprising a mousse. ### Claim 26 (depends on 24) The edible food substrate as defined by claim 24, in refrigerated or frozen state. ### Claim 27 (depends on 1) The composition of matter as defined by claim 1, said Xanthomonas hydrophilic colloid being obtained by fermentation of a carbohydrate with a culture of Xanthomonas Begoniae, Xanthomonas Campestris, Xanthomonas Carotea, Xanthomonas Hederae, Xanthomonas Incanae, Xanthomonas Malvacearum, Xanthomonas Phaseoli or Xanthomonas Vitians. ### Claim 28 (depends on 1) The composition of matter as defined by claim 1, said Xanthomonas hydrophilic colloid being obtained by fermentation of a carbohydrate with a pure culture of Xanthomonas campestris, followed by extraction with isopropanol, drying and grinding of the resultant colloid. ### Claim 29 (depends on 1) The composition of matter as defined by claim 1, comprising, by weight, 5 to 20% lactoserum proteins (i), 0.5 to 1.5% Xanthomonas hydrophilic colloid (ii), 5 to 20% chemically unmodified starch, 0.5 to 1.5% edible phosphate, and 50 to 90% sweetening agent.