Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Reexamination Certificate
2007-05-08
2007-05-08
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
C426S656000, C426S658000
Reexamination Certificate
active
10309349
ABSTRACT:
This invention provides a method to aerate a carbohydrate containing food product. The method is characterized by the use of a vegetable protein that is hydrolyzed under alkali conditions as whipping agent. More in particular the invention is related to a method for aerating carbohydrate containing food products by using a vegetable protein hydrolysate as whipping agent characterized in that the whipping agent is obtained by converting the vegetable protein by hydrolysis in an aqueous solution with a pH of at least 10 to a peptide product having an average chain length in the range of 5–20 amino acids and a free amino acid level less than 15 wt. % of the total protein derived material.
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Blom Wilhelmus Reinerus
Dekker Rob
Diederen Johannes Wilhelmus Harmanus Elizabeth
Kunst Anthonie
Corbin Arthur L.
Fitch Even Tabin & Flannery
Quest International B.V.
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