Method of forming a non-fractionated, room temperature...

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...

Reexamination Certificate

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C426S603000, C426S607000, C426S613000, C426S664000

Reexamination Certificate

active

10222262

ABSTRACT:
A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.

REFERENCES:
patent: 3985911 (1976-10-01), Kriz et al.
patent: 6544579 (2003-04-01), Landon
patent: 158 175 (1921-02-01), None
patent: 89 10700 (1989-11-01), None
Belitz H.-D., Grosch W.: “Food Chemistry (chapter 21.3.3.2 chocolate production)” 1999, Springer-Verlag, Berlin, pp. 901-902; table 21.21.
Kaylegian K.E. et al.: “Performance of Selected Milk Fat Fractions in Cold-Spreadable Butter”; Journal of Dairy Science, American Dairy Science Association; Champaign, Illinois, U.S., vol. 75, No. 12, Dec. 1, 1992, pp. 3307-3319.

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