Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – For use with batter – dough or baked goods
Reexamination Certificate
2007-02-06
2007-02-06
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
For use with batter, dough or baked goods
C426S553000
Reexamination Certificate
active
10400932
ABSTRACT:
The present invention relates to an emulsifier composition useful for making improved quality cakes, said emulsifier composition comprising 15.4 to 15.8 parts of Distilled glycerol monostearate (DGMS), 15.4 to 15.8 parts of Poly glycerol monostrearate (PGMS), 1.0 to 1.4 parts of Sodium stearoyl-2-lactylate (SSL), 15.4 to 15.8 parts of Polysorbate-60 (PS-60), 15.4 to 15.8 parts of Sorbitan monostearate, 0.12 to 0.16 parts of Sodium dodeceyl sulphate (SDS), 5.0 to 7.0 parts of glycerol and 0.5 to 1.5 parts of lactic acid on 100 parts of water and also a process for preparing the same.
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Indrani Dasappa
Prabhasankar Pichan
Rajiv Jyotsna
Venkateshwara Rao Gandham
Council of Scientific & Industrial Research
Nath & Associates PLLC
Novick Harold L.
Paden Carolyn
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