Aroma-producing compositions for foods

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor or flavor adjunct – acidulant or condiment

Reexamination Certificate

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C426S089000, C426S099000, C426S534000, C426S601000, C426S650000

Reexamination Certificate

active

07442399

ABSTRACT:
An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-phase system which includes an aroma-producing material and a fat-containing composition which includes a medium chain fatty acid triglyceride and fat or lipid having a melting point greater than the medium chain fatty acid triglyceride. The aroma-producing composition can be heated to induce and boost aroma release from the aroma-producing composition at an opportune time, such as when a food product treated with the aroma-producing composition is preheated by microwave heating immediately before it is consumed.

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patent: 6190722 (2001-02-01), Kim et al.
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patent: 6312752 (2001-11-01), Lansbergen et al.
patent: 1413202 (2004-04-01), None
European Search Report, European Search Authority, EP Application No. 05253487.2-2114, Aug. 30, 2005, 3 pages.

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