Micro-molecular hyper-saturation of conventional cooking...

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...

Reexamination Certificate

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C426S601000, C426S607000

Reexamination Certificate

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07101584

ABSTRACT:
The instant invention is directed toward a process of Micro-Molecular Hyper-Saturation or Microsaturation, which results in transforming common, whole, Essential Fatty Acid (EFA) rich cooking oils into a product exhibiting increased shelf life wile simultaneously eliminating or severely decreasing the need for hydrogenation; and resulting in an end product specific to the extreme operational profile necessary to accommodate unique nutritional requirements. The method of manufacture and product produced thereby relates to the functional molecular engineering of the fatty acid profile of traditional cooking oils to accommodate unique nutritional requirements, to provide a nutritional product capable of supporting individuals working in an extreme operational envelope associated with, e.g. high altitude and confined space nutrition, thereby reducing obesity and its associated heart disease problems, as well as providing a healthy, dense calorie regimen, for recovering third world famine influenced human populations.

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