Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Readily identifiable fruit or vegetable derived
Reexamination Certificate
2005-12-20
2005-12-20
Pratt, Helen (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Readily identifiable fruit or vegetable derived
C426S615000, C426S639000, C426S658000
Reexamination Certificate
active
06977090
ABSTRACT:
A method of preserving the natural color and appearance of fresh and minimally processed fruits and vegetables, especially for inhibiting desiccation and/or discoloration of freshly processed vegetables such as carrots, resides in coating the fruit or vegetable with an aqueous solution of trehalose or of trehalose combined with one or more other sugars.
REFERENCES:
patent: 5346712 (1994-09-01), Cherry et al.
patent: 5547693 (1996-08-01), Krochta et al.
patent: 6254912 (2001-07-01), Takeuchi et al.
“Fundamental Mechanisms—Trehalose”, Health & Food Technologies, May 11, 2001.
Greer Burns & Crain Ltd.
Pratt Helen
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