Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated carbohydrate
Reexamination Certificate
2005-08-30
2005-08-30
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated carbohydrate
C426S052000, C426S638000
Reexamination Certificate
active
06936290
ABSTRACT:
A method for producing a shelf stable, high viscosity maple syrup product is provided, which comprises adding a sucrose-cleaving enzyme to maple syrup and incubating the resulting solution. Also provided is a shelf stable, spreadable maple syrup product with a consistency similar to that of clear honey, which may be used as a spread, or sweetener or a topping. Also provided is a shelf stable maple butter product, with the consistency of churned honey, which may be used as a spread, sweetener, topping, or snack. Both the spreadable maple syrup product with the consistency of clear honey and the spreadable maple butter with the consistency of churned honey are also suitable for use in pure maple-based products or other foods.
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Jampen Stephan
Swain Robert
Covington & Burling
Hendricks Keith
Shady Maple Farm Ltd.
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