Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Reexamination Certificate
2011-03-29
2011-03-29
Paden, Carolyn A (Department: 1781)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
C426S604000
Reexamination Certificate
active
07914839
ABSTRACT:
Method for improving the spattering behavior of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling to a powder, c. milling the vegetable matter to a powder having a volume weighted mean particle diameter (d4,3) selected from the range 1-2000 & micro; m, admixing the resulting powder to the cooking fat product in an amount of 0.1-25 wt. % on product and getting it evenly dispersed throughout the product.
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Copending U.S. Appl. No. 10/582,281, filed Jun. 9, 2006, to Beltman et al.
International Search Report Application No. PCT/EP2004/013056 mailed Feb. 25, 2005.
Beltman Rob
Dol Georg Christian
Fritsche Sonja
van der Brugghen Robertus
Aronson Michael P.
Conopco Inc.
Paden Carolyn A
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