Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Reexamination Certificate
2009-04-17
2011-11-08
Paden, Carolyn (Department: 1781)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
C426S601000
Reexamination Certificate
active
08053015
ABSTRACT:
Disclosed is a hard fat which can be a basic ingredient for obtaining a margarine or shortening having favorable meltability in the mouth of a lauric fat, and also having favorable plasticity, as well as a margarine or shortening in which the hard fat is used, and confectioneries and breads using the same are provided. A hard fat containing 25 to 45% by mass of a lauric acid, having an iodine value of 0 to 25, and having the following triglyceride composition: triglycerides (CN 32 to 54 TG) of 85 to 100% by mass; triglycerides (CN 32 to 38 TG) of 30 to 50% by mass; triglycerides (CN 40 to 46 TG) of 25 to 55% by mass; triglycerides (CN 48 to 54 TG) of 10 to 30% by mass, and further having the following constituent triglyceride ratio: ((CN 32 to 38 TG)/(CN 40 to 46 TG)) of 0.5 to 1.5; ((CN 32 to 38 TG)/(CN 48 to 54 TG)) of no less than 1.0; and ((CN 40 to 46 TG)/(CN 48 to 54 TG)) of no less than 1.0.
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Authorized Officer (unknown), International Search Report/Written Opinion in PCT/JP2009/057736, mailed Jul. 21, 2009.
Andou Masataka
Haruna Hirofumi
Hatano Yoshiyuki
Fish & Richardson P.C.
Paden Carolyn
The Nisshin OilliO Group, Ltd.
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