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
2005-04-05
2008-08-12
Paden, Carolyn (Department: 1794)
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,...
C426S660000
Reexamination Certificate
active
07410664
ABSTRACT:
The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions and drying the suspensions to reduce the moisture or water activity level. In one embodiment, cocoa products are used to produce a gel network formed by cocoa starches and/or proteins. The suspension is formed with milk proteins and cocoa solids and also comprises crystallized cocoa butter as a dispersed component, and water or skim milk as the continuous phase or aqueous phase, and the suspension is optionally dried to reduce the moisture content and/or manipulate the final texture or characteristics. The compositions, products, and ingredients possible according to the invention provide novel methods and components for low or reduced calorie or sugar free chocolate products or ingredients having the same cocoa content as conventional chocolate and/or falling within the standard of identity for chocolate products. In addition, the production and packaging options for chocolate products are expanded by the use of the invention as the viscosity of the chocolate product or ingredient can be varied easily without specific reliance on cocoa butter content.
REFERENCES:
patent: 4234611 (1980-11-01), Kahn et al.
patent: 4235939 (1980-11-01), Kimberly, Sr. et al.
patent: 4362758 (1982-12-01), MacNeil et al.
patent: 4443487 (1984-04-01), Darling
patent: 4623552 (1986-11-01), Rapp
patent: 4637937 (1987-01-01), Terada et al.
patent: 4948600 (1990-08-01), Zumbe et al.
patent: 5108769 (1992-04-01), Kincs
patent: 5160760 (1992-11-01), Takemori et al.
patent: 5190786 (1993-03-01), Anderson et al.
patent: 5425957 (1995-06-01), Gaim-Marsoner et al.
patent: 5468509 (1995-11-01), Schlup et al.
patent: 5894031 (1999-04-01), Caly et al.
patent: 6146672 (2000-11-01), Gonzalez et al.
patent: 6165540 (2000-12-01), Traitler et al.
patent: 1692379 (1972-03-01), None
patent: 0 135 768 (1985-04-01), None
patent: 0 317 899 (1989-05-01), None
patent: 0463 688 (1991-01-01), None
patent: 0 566 428 (1993-10-01), None
patent: 3139241 (1989-06-01), None
patent: 1997037716 (1997-02-01), None
patent: 2001149014 (2001-06-01), None
patent: WO 98/01488 (1998-01-01), None
patent: WO 00/32057 (1999-06-01), None
patent: WO 0195737 (2001-12-01), None
Peterson, M. S. 1978. Encyclopedia of Food Science. The AVI Publishing Company, Inc., Westport, CT, p. 853-857.
Cracknell et al, 1972. Practical Professional Cookery. MacMillan Press LTD, London. p. 809-810.
Hershey Chocolate Corporation. 1983. Hershey's 1934 Cookbook. Hershey Chocolate Company, Hershey, PA, p. 53.
McGee, 1984. On Food and Cooking, MacMillan Publishing Co., New York, p. 335-341.
D'Amico, J. et al., 1995. Teh Science Chef. John Wiley & Sons, Inc., New York. p. 113-117 and 119.
Farmer, Fannie Merritt. 1896 facsimile. The Original Boston Cooking-School Cook Book. Weathervane Books, New York, p. 334.
Teubner, C. et al. 1997. The Chocolate Bible. Penguin Studio, New York, p. 40-41.
Wesler, C. 2000. The Complete Cooking Light CookBook, Oxmoor House. New York. p. 510.
Rockland, L. B. 1987. Water Activity: Theory and Applications to Food. Marcel Dekker, Inc., New York. p. 287-290.
Anishchenko B.I., et al., Against the nun moth, Zashchita Rastenii, 1982, No. 4, p. 17f (English Abstract).
Barrile J, et al., Effect of Added Moisture on the Heat Resistance ofSalmonella anatumin Milk Chocolate, Applied Microbiology, Jan. 1970, 177-178.
Cacace D, et al., Composition and characteristics of food emulsions, Industria Conserve, 1992, 67, 81-86 (English Abstract).
Directive 2000/36/EC of the European Parliment and council of Jun. 23, 2000 relating to cocoa.
Fruman D.H., Development of a Batchwise In-Situ Regeneration Type Separator to Remove Oil from Oil-Water Suspensions, TR-7080-3; MA-RD-930-75060, 1974, p. 117, Hydronautics, Inc.
Fryer P, et al., The Material Science of Chocolate, Materials Res. Soc'y Bull., Dec. 2000, 25-29.
Geilinger L, et al., Isolation and Characterization of Native Starch from Cocoa Bens, Starch/Staerke 33, 1981, No. 3, pp. 76-79.
Health Canada, Food annd Drug Regulations, B.04.001.-012., May 1997.
Hollowood, TA, et al., The Effect of Viscosity on the Perception of Flavour, Chem. Senses, 27: 583-591, 2002.
Jingkun Li, et al., Effects of ice-nucleation active bacteria on the freezing of some model food systems, Internal Journal of Food Science & Technology, 1997, 32, 41-49.
Jiugao Y, et al., Effects of suspension crosslinking reacting conditions on the sizes of starch microspheres, Starch/Starke, 1994, 46, 252-255.
Krushev, L.T., et al., Addition of an exotoxin to increase the effectiveness of bacterial preparations, Lesnoe Khozyaistvo, 1972, 8, 59-61 (English Abstract).
Meursing E.H., Cocoa powders for industrial processing, 1983, Knijnenberg B.V., Holland.
Pongsawatmanit, R. et al., Effect of Sucrose on RVA Viscosity Parameters, Water Activity and Freezable Water Fraction of Cassava Starch Suspensions, ScienceAsia, 28 (2002): 129-134.
Schmeider R.L., et al. Characterization and Quantification of Starch in Cocoa Beans and Chocolate Products, Journal of Food Science, 1980, 45, 555-557.
U.S. Food and Drug Administration, 21 Code of Federal Regulations, Apr. 2, 2002, 163.123 and 163.130.
Voight J., et al., The major seed proteins of Theobroma Cacao L., Food Chemistry, 1993, 47, 145-151.
Zak D.L., et al., Extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beans, J. Aggric. Food Chem., 1976, 24, No. 3, 479-483.
Zak D.L., et al., Changes in cocoa proteins during ripening of fruit, fermentation, and further processing of cocoa beans, J. Agric. Food Chem., 1976, 24, No. 3, 483-48.
Zumbe A, et al., Polyols in confectionary: the route to sugar-free, reduced sugar and reduced calorie confectionary, British Journal of Nutrition, (2001), 85, Suppl. 1, S31-S45.
VanNostrand's Scientific Encyclopedia, 4th Ed., 1968 (Emulsion and Suspension).
Beckett, S.T., Industrial Chocolate Manufacture and Use, 3rd Ed., pp. 154, 380.
Servais, C, et al., The Influence of Particle Size Distribution on the Processing of Food, Journal of Food Engineering, vol. 51, Issue 3, Feb. 2002, pp. 201-208 (Abstract).
Petursson S, et al., Stabilization of oil-in-water emulsions by cod protein extracts, J Agric Food Chem., Jun. 16, 2004: 52 (12): 3996-4001 (Abstract).
Paquin P, Technological properties of high pressure homogenizers; the effect of fat globules, milk proteins, and polysaccharides, International Dairy Journal, vol. 9, Issues 306, Mar. 1999, pp. 329-335 (Abstract).
Kiokas S, et al., Stability of whey-protein-stabilized oil-in-water emulsions during chilled storage and temperature cycling, J Agric Food Chem., Jun. 16, 2004; 52(12): 3823-3830 (Abstract).
Coupland J, et al., Droplet size determination in food emulsions: comparison of ultrasonic and light scattering methods, Journal of Food Engineering, vol. 50, Issue 2, Nov. 2001, pp. 117-120 (Abstract).
Akar, et al, Polymer Science and Technology, Chapter 4, Suspension Polymerization, pp. 16-17.
Roelofs P. et al., Reduction of dust concentration in pig facilities by regular spraying of an oil emulsion, 2001, CAB Accession No. 20013119015.
Paden Carolyn
The Hershey Company
Wiley & Rein LLP
LandOfFree
Chocolate products and ingredients and methods for producing... does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Chocolate products and ingredients and methods for producing..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Chocolate products and ingredients and methods for producing... will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3995989