Rich Products has filed a patent for plant-based whippable topping emulsions that are free from major food allergens. The emulsions may contain plant-based milk, vegetable oil, surfactants, sweeteners, flavoring agents, stabilizers, and thickeners. The patent also covers methods of making and using these emulsions. GlobalData’s report on Rich Products gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Rich Products, edible oil non-spreads was a key innovation area identified from patents. Rich Products's grant share as of June 2023 was 1%. Grant share is based on the ratio of number of grants to total number of patents.
A recently filed patent (Publication Number: US20230180782A1) describes a whippable topping emulsion that can be used as a plant-based alternative to traditional whipped toppings. The emulsion is made up of plant-based milk, vegetable oil, surfactant, thickener, stabilizer, and other components such as sweeteners and flavoring agents.
The patent claims specify different variations of the whippable topping emulsion, including those made with oat milk and different types of vegetable oils. The emulsion is an oil-in-water emulsion and does not contain milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, or soybeans, making it suitable for individuals with dietary restrictions or preferences.
The patent also describes a method for preparing the whipped topping, which involves mixing the ingredients, heating the mixture, homogenizing it, and cooling it in stages. The cooled emulsion is then transferred to a temperature-controlled tank and tempered for at least 4 hours. The emulsion can be further whipped in a continuous mixer to create the desired whipped topping consistency.
The resulting whipped topping has an overrun of 200% to 350% and a shelf life of at least 365 days when frozen. It can be used as a topping for various food products such as cakes, cupcakes, pies, cookies, beverages, ice cream, puddings, mousse, fruits, and scones.
Overall, this patent describes a plant-based whippable topping emulsion and a method for preparing it. The emulsion offers a dairy-free alternative to traditional whipped toppings and can be used in a variety of food products. Its long shelf life and versatility make it a potentially valuable product in the plant-based food market.
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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
