Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Reexamination Certificate
2007-08-07
2007-08-07
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
C426S602000
Reexamination Certificate
active
10964396
ABSTRACT:
The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavor properties of a composition to which it is added. These emulsions are particularly stable due to the presence of a combination of high methoxyl pectin and whey protein in their continuous phase, which combination acts as an emulsifier and a stabilizer of these emulsions. These systems can be advantageously used for the flavoring of various food applications, in particular for dairy products. The emulsion can be used as is or can be dried to a powder prior to such use.
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Firmenich SA
Paden Carolyn
Winston & Strawn LLP
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