Organic compounds -- part of the class 532-570 series – Organic compounds – Carbohydrates or derivatives
Reexamination Certificate
2008-04-22
2008-04-22
Prouty, Rebecca E. (Department: 1652)
Organic compounds -- part of the class 532-570 series
Organic compounds
Carbohydrates or derivatives
C426S034000, C426S580000, C426S036000, C435S252300, C435S463000, C516S105000
Reexamination Certificate
active
07361754
ABSTRACT:
Mutational inactivation of proteins involved in para-cresol production in certain milk products results in improved taste and odor. The undesirable para-cresol forms over time as a result of enzymes produced by the bacterium that produces gellan gum. Since the gellan is typically used in a relatively unpurified form, the enzymes are added to the milk along with the gellan. Inactivation of the enzymes is a genetic means of eliminating the enzymes without requiring any additional purification or processing.
REFERENCES:
patent: 6602996 (2003-08-01), Sworn et al.
patent: 6663911 (2003-12-01), Valli et al.
Coleman et al., Organization of genes required for gellan polysaccharide biosynthesis inSphingomonas elodeaATCC 3146. J. Indust. Microbiol. & Biotechnol., 2004, pp. 1-26.
Cleary Joseph M.
Coleman Russell J.
Harding Nancy E.
Patel Yamini N.
Ades Patricia
CP Kelco US, Inc.
Kagan Sarah A.
Prouty Rebecca E.
Raghu Ganapathirama
LandOfFree
Genetically purified gellan gum does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Genetically purified gellan gum, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Genetically purified gellan gum will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2772953