Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor per se – or containing flavor or flavor improver of...
Reexamination Certificate
2005-01-18
2005-01-18
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Flavor per se, or containing flavor or flavor improver of...
C435S253300, C435S156000
Reexamination Certificate
active
06844019
ABSTRACT:
Flavor components, particularly for a vanilla composition, are produced by essentially natural methods employing biotransformation of plant-derived materials. Ferulic acid, a component of many plant cell walls, may be converted into vanillin, directly or indirectly. A plurality of such compounds may undergo bioconversions to produce components of a flavor composition.
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Faulds et al. “Release of ferulic acid from wheat bran by a ferulic acid esterase (FAE-II) fromAspergillus niger”; Appl. Microb. Biotech. 43(6): 1082-1087, Jun. 1995.*
Faulds, C.B. et al. “Release of Ferulic Acid from Wheat Bran by a Ferulic Acid Esterase (FAE-III) fromAspergillus niger”; Applied Microbiology and Biotechnology, 43(6) 1082-1087 (1995).
Cheetham Peter Samuel James
Gradley Michelle Lorraine
Sime John Thomas
Dann Dorfman Herrell and Skillman, P.C.
Hendricks Keith
Zylepsis Limited
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