Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Reexamination Certificate
2005-01-04
2005-01-04
Pratt, Helen (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
C426S577000, C426S590000, C426S601000
Reexamination Certificate
active
06838109
ABSTRACT:
The present invention relates to compositions having a superior stability and flavor profile, despite the presence of a fatty acid material (and even without use of a surfactant or emulsion), and may be utilized as a variety of different finished compositions, for example, cosmetic, health care, food, and beverage compositions, preferably food and beverage compositions, and most preferably beverage compositions. The compositions herein comprise:a) a fatty acid material selected from the group consisting of fatty acids, esters thereof, glycerides thereof, and mixtures thereof;b) a pectin compound; andc) an alginate compound.The present invention further relates to methods of stabilizing a product comprising incorporating into the product a composition as described herein.
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Brock Michael Herbert
Heisey Matthew Thomas
Nunes Raul Victorino
Pratt Helen
The Proctor & Gamble Company
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