Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Reexamination Certificate
2005-06-14
2005-06-14
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
C426S549000, C426S582000, C426S601000, C426S602000, C426S658000
Reexamination Certificate
active
06905720
ABSTRACT:
A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases. The dispersed fat must have sufficiently small droplet size raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking. The product can also be packaged for use as is with any number of complimentary foods.
REFERENCES:
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patent: 4752494 (1988-06-01), Tang et al.
patent: 5529801 (1996-06-01), Morano
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patent: 5935634 (1999-08-01), Gamay et al.
patent: 6210723 (2001-04-01), Coleman et al.
Levine Harry
Santhanagopalan Ramanathan
Slade Louise
Wang Chii-Fen
Yan Zhen-Yi
Carvis Thaddius J.
Kraft Foods Holdings, Inc.
Marcoux Thomas A.
Wong Leslie
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