Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Reexamination Certificate
2004-03-08
2009-11-17
Tran, Lien T (Department: 1794)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
C426S451000, C426S456000, C426S457000, C426S496000, C426S516000, C426S517000
Reexamination Certificate
active
07618668
ABSTRACT:
This invention is directed to a farinaceous-based food product. The food product has a protein additive and a hydrophobic ester and it is dried in a manner to give a cross-section of the same a scanning electron microscopy image that visually displays substantially no protein fiber gaps or voids at about 2000 times magnification. The farinaceous-based food product is firm and not sticky after cooking.
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Francis, Frederick J. (1999). Wiley Encyclopedia of Food Science and Technology (2nd Edition) vols. 1-4. John Wiley & Sons.□□0nline version available at:□□http://www.knovel.com/knovel2/Toc.jsp?BookID=681&VerticallD=0, p. 605.
Gimelli Kenneth
Glasser Marc Joseph
Plotkin Ellen
Stulii Vera
Tran Lien T
Unilever Bestfoods North America, Division of Conopco Inc.
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