4. Food or edible material: processes, compositions, and products
  5. Products per se, or processes of preparing or treating...
  6. Fat or oil is basic ingredient other than butter in emulsion...

David W. Plank

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Assay and method for quantifying the levels of steryl esters...

Chemistry: analytical and immunological testing – Composition for standardization – calibration – simulation,... – Lipid – cholesterol – or triglyceride standard or control
Reexamination Certificate

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Assay and method for quantifying the levels of steryl esters...

Chemistry: analytical and immunological testing – Composition for standardization – calibration – simulation,... – Lipid – cholesterol – or triglyceride standard or control
Reexamination Certificate

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Food intermediate having sequestered phytosteryl esters in a...

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Reexamination Certificate

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Method and ingredient for increasing soluble fiber content...

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Reexamination Certificate

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Method for reducing acrylamide levels in food products and...

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Reexamination Certificate

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Profile ID: LFUS-PAI-P-2264681

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