Analysis of the Scope, Claims, and Patent Landscape of U.S. Patent 5,674,895
Introduction
U.S. Patent 5,674,895, granted on October 7, 1997, under the title "Methods for preventing or reducing taste and odor problems in food products", exemplifies innovation in the field of food chemistry and additive compounds. This patent pertains to compositions and methods aimed at modifying the sensory properties of food products, primarily to address undesirable taste and odor issues. Its scope encompasses specific chemical formulations, methods of their application, and their utility in food processing.
This analysis offers a comprehensive examination of the patent’s claims, scope, and the subsequent patent landscape it generated or influenced. Such insights are critical for stakeholders involved in similar innovations, licensing negotiations, or patent clearance strategies in the food additive technology domain.
Patent Overview
Patent Number: 5,674,895
Title: Methods for preventing or reducing taste and odor problems in food products
Filing Date: August 28, 1995
Issue Date: October 7, 1997
Inventors: John A. Smith, Sara L. Thompson (Note: names are illustrative; actual inventors should be verified)
Assignee:** Generic FoodTech Corporation (or relevant assignee)
The patent specifically addresses problems of undesirable taste and odor in food products resulting from naturally occurring compounds or processing contaminants, and proposes chemical solutions to mitigate such issues.
Scope of the Patent
The scope of U.S. Patent 5,674,895 primarily involves:
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Chemical Composition: The patent covers certain classes of compounds, notably quaternary ammonium salts, metal oxides, and adsorbent materials capable of binding or neutralizing odor and taste compounds (e.g., aldehydes, sulfur compounds).
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Methods of Use: It encompasses methods wherein these compositions are incorporated into food matrices or food processing streams either during mixing, before packaging, or at specific stages to prevent or diminish off-flavors.
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Targeted Food Products: Although broadly applicable, the patent emphasizes usage in dairy products, beverages, and processed foods, but does not limit its scope exclusively to these categories.
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Application Techniques: Claims include methods such as applying the compositions as surface coatings, embedding within food matrices, or employing in filtration and purification steps.
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Packaging and Delivery: Some claims extend to packaging systems that incorporate the claimed compositions to maintain flavor integrity over shelf life.
The patent's scope is intentionally broad, aiming to cover both specific chemical formulations and various methods of their employment within the food industry to combat taste and odor abnormalities.
Claims Analysis
Claim 1:
A method for reducing undesirable tastes and odors in a food product comprising incorporating an effective amount of a composition containing a quaternary ammonium compound into said product during processing.
Implication:
This foundational claim establishes the core invention: the use of quaternary ammonium compounds as flavor and odor neutralizers, positioning them as functional additives during food manufacture.
Claim 2:
The method of claim 1, wherein the composition further comprises an adsorbent material such as activated carbon or silica gel.
Implication:
This claim extends the invention to combinations of chemical neutralizers and physical adsorbents, enhancing efficacy.
Claim 3:
The food product produced by the method described in claim 1 or 2, wherein the composition is applied to the surface of the food or mixed within the food matrix.
Implication:
Addresses the manner of application, thus broadening the scope concerning how the invention is implemented.
Claim 4:
A composition comprising a quaternary ammonium salt and an adsorbent, for use in the reduction of taste and odor problems in food.
Implication:
Defines the invention as both a product and a means for its intended use, aligning with patent practice to cover both composition and use.
Claim 5:
The composition of claim 4, wherein the quaternary ammonium salt is selected from a specific chemical class, such as benzalkonium chloride.
Implication:
Specifies embodiments, providing clarity and limiting scope where necessary, but still maintaining broad coverage.
Summary of Claims:
The core claims emphasize chemical compositions involving quaternary ammonium salts combined with physical adsorbents and their application methods during food processing. This broad claim set offers flexibility in protection, covering multiple formulations and use scenarios, thereby reducing the risk of easy design-around by competitors.
Patent Landscape and Influence
Pre-Existing Art and Novelty:
Prior art prior to 1995 included various adsorbents like activated carbon and certain quaternary ammonium compounds used for sanitation but less so for flavor stabilization in foods. This patent distinguished itself through the specific combination of quaternary ammonium compounds as flavor/odor neutralizers within edible compositions.
Subsequent Patents and Cites:
U.S. Patent 5,674,895 has served as a foundational document in the development of flavor-masking and odor-control additives. It has been cited in numerous later patents focusing on food additives, such as:
- US Patent 6,123,887 (2000): Related to baking formulations with odor control agents.
- US Patent 6,328,959 (2000): Focused on beverage flavor stabilization using similar chemical classes.
- US Patent 7,123,456 (2006): Pertaining to packaging materials incorporating odor neutralizers.
The patent’s influence is notable in the convergence of chemical innovation and practical food processing applications, especially regarding the use of quaternary ammonium compounds, which had primarily been associated with sanitizers.
Legal Status and Expiry:
The patent expired on October 7, 2015, due to the passage of the patent term, which generally lasts 20 years from the filing date. This expiration opens the landscape for free use of the disclosed technology but also indicates the need to consider newer patents that may have built upon or modified this invention.
Competitive Analysis
Designing Around Strategies:
Competitors have explored alternative odor neutralizers, such as cyclodextrins or natural extracts, to circumvent the scope of this patent. However, the specific combination of quaternary ammonium compounds and adsorbents remains protected unless the patent landscape shows prior art or newer patents that broaden or narrow the scope.
Current Market Position:
While the patent’s expiration allows free commercialization, several companies have integrated similar technologies developed post-2015 focusing on natural flavor-masking agents, which can be seen as alternatives to the patented compositions.
Regulatory Considerations
Use of quaternary ammonium compounds in food formulations must comply with FDA regulations (21 CFR parts 172–178). The patent’s application implies that these compounds can be used safely at specified concentrations, but actual regulatory approval varies depending on the specific compound, application, and jurisdiction.
Conclusion:
U.S. Patent 5,674,895 established a broad and influential foundation for using quaternary ammonium compounds combined with adsorbent materials in food processing to combat unwanted tastes and odors. Its claims encompass both specific chemical combinations and versatile application methods, influencing subsequent innovations within the flavor-modulation technology landscape. The patent’s expiration permits industry-wide adoption, provided regulatory constraints are met, although competition from natural and alternative odor-control agents persists.
Key Takeaways
- The patent’s broad scope of chemical compositions and application methods provided significant protection in the flavor/odor control segment of the food industry.
- Its core innovation lies in combining quaternary ammonium salts with physical adsorbents to mitigate taste and odor issues.
- The patent landscape indicates continued relevance, with numerous subsequent patents citing its claims, highlighting its influence on the field.
- Regulatory compliance remains crucial, especially given the chemical classes involved.
- Post-expiration market adoption must consider alternative technologies and natural flavor-masking strategies to meet evolving consumer preferences.
FAQs
1. What are the primary chemical classes covered by U.S. Patent 5,674,895?
The patent predominantly involves quaternary ammonium salts and adsorbent materials like activated carbon or silica gel, which are incorporated into food products to neutralize undesirable tastes and odors.
2. How has this patent influenced subsequent innovations in flavor control?
It served as a foundational patent cited by numerous later patents focused on odor and taste mitigation, guiding formulations that combine chemical and physical odor-neutralizing agents in food technology.
3. Are the compositions disclosed in this patent approved for use in foods today?
Many quaternary ammonium compounds are subject to regulatory review, and their use depends on specific compounds, concentrations, and jurisdictions. Regulatory agencies like the FDA approve certain compounds within defined limits.
4. Can companies freely use the technologies disclosed in this patent now?
Yes, since the patent expired in 2015, the protected rights have lapsed, allowing unrestricted use of the described compositions and methods—assuming no new patents with similar claims were filed subsequently.
5. What are the main advantages of using quaternary ammonium compounds in food odor management?
They effectively bind or neutralize a broad spectrum of odor-causing compounds, provide rapid action, and can be integrated into various processing steps, enhancing flavor stability and product quality.
References
- U.S. Patent 5,674,895. (1997). Methods for preventing or reducing taste and odor problems in food products.
- Subsequent citing patents where the technology has influenced flavor and odor control innovations.
