Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – For use with batter – dough or baked goods
Reexamination Certificate
2011-03-22
2011-03-22
Tran, Lien (Department: 1789)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
For use with batter, dough or baked goods
C426S601000, C426S604000, C426S650000, C426S654000
Reexamination Certificate
active
07910149
ABSTRACT:
The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives, a glyceride based stabilizer and additive(s) and less than about 20% oil, to the use thereof, and to a process for producing a liquid bread improver. The liquid bread improver according to the present invention may be used in, for example, a variety of products in the bakery industry or in extruded snacks.
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Jensen Erik
Keller Erik
Danisco A/S
Kiselgof Eugenia
Kowalski Thomas J.
Tran Lien
Vedder Price P.C.
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