Adherence of temperature-sensitive inclusions on edible...

Details Adherence of temperature-sensitive inclusions on edible... Adherence of temperature-sensitive inclusions on edible...

2011-03-15

2011-03-15

Paden, Carolyn A (Department: 1781)

Food or edible material: processes, compositions, and products

Applying diverse edible particulate solid to coat or...

C426S089000, C426S099000, C426S302000

Reexamination Certificate

active

07906162

ABSTRACT:
Temperature-sensitive inclusions are adhered to edible lightweight cores using an ambient temperature process.

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“Fat Free Adhesion System for Snack Food Applications Using Kelsnax Gellan Gum Product”, Product Formulation SS-7447, Monsanto Company, 1995.
“Brighter Baking with M&M's® Chocolate Mini Baking Bits”, Publications International, Ltd., Lincolnwood, IL, pp. 78-79 (1996).

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