Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Reexamination Certificate
2011-07-05
2011-07-05
Weier, Anthony (Department: 1781)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
C426S615000, C426S442000
Reexamination Certificate
active
07972647
ABSTRACT:
The invention relates to a method for improving one or more functional properties of a protein product, said method having the adjustment of the pH of the protein product to a value higher than 7. The invention further relates to a product having such a protein product and to the use of a protein product in a food product in order to improve one or more functional properties of the food product.
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Knott Elaine Rhonda
Krol Franciscus Antonius Robertus
Marchal Johannes Leonardus Maria
Nijssen Henricus Martinus Joseph
Cooperatie AVEBE U.A.
Hoffmann & Baron , LLP
Weier Anthony
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