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US 6,444,246 B1Granted
Cake-resistant, hygroscopically sensitive materials and process for producing the same
AssigneeMcCormick & Company, Incorporated
InventorsLewis M. Popplewell, J. Mark Black, Michael G. Madsen
Life of this patent
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Abstract
The resistance to caking of normally hygroscopic materials, such as spray-dried hydrolyzed vegetable protein, upon exposure to high humidity conditions may be improved by increasing the average minimum dimension of the hygroscopic material and a carrier material to 125 to 2,000 microns.
Claims39
A product, comprising:
- (1) a hygroscopically sensitive material;
- (2) a carrier material;
- and
- (3) a flow agent,
- wherein said product has an average minimum dimension of 125 to 2,000 microns,
- wherein said hygroscopically sensitive material is selected from the group consisting of hydrolyzed vegetable proteins, spray-dried soy sauce, tomato powder, onion powder, garlic powder, other natural vegetable powders which are high in carbohydrates, autolyzed yeast extracts, and spray-dried syrups,
- wherein said carrier material is selected from the group consisting of modified and native maltodextrins of corn, wheat, potato, barley, paselli, and other grains;
- microfibrous cellulose;
- wheat gluten;
- gelatin;
- modified and native starches of corn, wheat, potato, barley, and other grains;
- tragacanth gum;
- xanthan gum;
- algin;
- carrageenan;
- gum ghatti;
- gum arabic;
- and pectins,
- wherein said hygroscopically sensitive material is present in an amount of 50 to 99.9 weight %, based on the total weight of said product, and
- wherein said flow agent is selected from the group consisting of calcium stearate, micronized silicon dioxide, sodium silicate, potassium silicate, and sodium silicoaluminate-treated silica.
17 more elements
Dependencies are inferred from the claim text.