Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Reexamination Certificate
2005-02-09
2008-10-28
Chaney, Carol (Department: 1794)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
C426S614000, C426S634000
Reexamination Certificate
active
07442400
ABSTRACT:
An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt % protein, 10-50 wt % vegetable oil, 0.5-5 wt % stearoyl lactylate, 0.5-15 wt % carbohydrate and optionally vegetable lecithin in an amount, expressed as phosphatides, not exceeding 3 wt %. The cholesterol content is less than 0.5 wt %. The protein includes soy protein and egg white protein, at least half of the protein being soy protein. The PDI is at least 60%.
REFERENCES:
patent: 3928632 (1975-12-01), Glaser et al.
patent: 4072764 (1978-02-01), Chess
patent: 4103038 (1978-07-01), Roberts
patent: 4120986 (1978-10-01), Lynn
patent: 4182779 (1980-01-01), Chess
patent: 4296134 (1981-10-01), Boldt
patent: 4360537 (1982-11-01), Tan et al.
patent: 5725899 (1998-03-01), Cole et al.
patent: 6878394 (2005-04-01), Bodor et al.
patent: 2004/0166230 (2004-08-01), Bodor et al.
patent: 0 953 289 (1999-11-01), None
patent: 1 533 084 (1978-11-01), None
European Search Report No. EP 04 07 5455 dated Jul. 20, 2004—2 pp.
Co-Pending, WO 2004/073423 A1 Bodor et al. Feb. 5, 2004 “Egg Replacer Concentrate and Liquid Egg Replacer”.
Chaney Carol
Conopco Inc.
Dees Nikki H
Plotkin Ellen
LandOfFree
Egg replacer composition and method for making a bakery... does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Egg replacer composition and method for making a bakery..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Egg replacer composition and method for making a bakery... will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-4017275