Aqueous composition useful for stabilizing and texturizing...

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...

Reexamination Certificate

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Details

C426S573000, C426S582000, C426S583000, C426S654000, C426S657000

Reexamination Certificate

active

07033635

ABSTRACT:
The present invention relates to a process for preparing an aqueous composition useful as a stabilizing and texturizing agent in dairy products, the composition obtainable by said process and a food composition comprising a dairy product base and said aqueous composition.

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patent: 5904944 (1999-05-01), Battermann et al.
patent: 6793954 (2004-09-01), Schwegle et al.
patent: 0 750 843 (1997-01-01), None
patent: WO 93/21784 (1993-11-01), None
patent: 99/57996 (1999-11-01), None
Lupano, C., “Gelation of Whey Protein Concentrate—Cassava Starch in Acidic Conditions,”J. Agric. Food Chem.,47:3, 1999, pp. 918-923.
European Search Report, for European Patent Application No. 00109232. 9-2114, 2 pages;Annex to the European Search Report, 2 pages; and cover sheet, dated Nov. 15, 2000.

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