Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Reexamination Certificate
2007-04-03
2007-04-03
Corbin, Arthur L. (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
C426S492000, C426S522000, C426S572000, C426S660000
Reexamination Certificate
active
10213544
ABSTRACT:
The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edible fat is in crystalline form at room temperature. The confectionery contains no lactose crystals which may be detected by the consumer, the milk protein content is 6 to 20 wt. %, the fat-free milk dry mass is in the range of 16 to 55 wt. % and the denaturation level of the milk protein is ≦20%.
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Renner, E., “Milch und Milchprodukte in der Ernährung des Menschen”, 1. Auflage, 1974, Volkswirtschaftlicher Verlag GmbH, Kempten, Verlag Thomas Mann OHG Hildesheim H Kempten, pp. 333-338, 419-421.
Forte Ubaldo Lo
Venneri Salvatore
Corbin Arthur L.
Dilworth & Barrese LLP
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