Food or edible material: processes – compositions – and products – Shaping by extruding into chemically reactive fluid
Reexamination Certificate
2008-07-25
2011-10-04
Shosho, Callie (Department: 1789)
Food or edible material: processes, compositions, and products
Shaping by extruding into chemically reactive fluid
C426S105000, C426S272000, C426S277000, C426S278000
Reexamination Certificate
active
08029840
ABSTRACT:
According to this method, the products are produced by continuously co-extruding a bead coated with a starting base comprising hydrocolloids so as to form a skin by calcium gelation when the sausage passes into the elongated gelation bath, said bead then being shared out into portions placed in trays. Many beads are co-extruded by parallel co-extrusion heads, transit into a common gelation bath, are brought side by side so as to then be placed into portions by given means acting on all said beads so as to form batches of identical products perfectly grouped and aligned so as to be loaded into their packaging tray.
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PCT Notification De Transmission Du Rapport D'Examen Preliminaire International and PCT Rapport D'Examen Preliminaire International, Date as per PCT documents Apr. 9, 2003.
PCT Rapport De Recherche Internationale, Date as per PCT documents Apr. 9, 2003.
Gilly Richard P.
Seyfarth Shaw LLP
Shosho Callie
Stork Townsend B.V.
Williams Lela S
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