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
2006-05-02
2006-05-02
Paden, Carolyn (Department: 1761)
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...
C426S607000, C426S611000, C554S224000, C554S227000
Reexamination Certificate
active
07037549
ABSTRACT:
An oil and fat composition exhibiting an antifoaming effect, which comprises: (i) at least 50% by mass of triglycerides comprising fatty acids, wherein the fatty acids comprise fatty acids having 6 to 12 carbon atoms and fatty acids having 14 to 22 carbon atoms in a mass ratio of 5:95 to 95:5; and (ii) 0.01 to 10% by mass of one or more polyglycerol fatty acid ester having an average degree of polymerization of 6 to 10 and an average degree of substitution of 4 to 32, wherein the unsaturated fatty acid content of fatty acids constituting the polyglycerol fatty acid ester is 50 to 100% by mass based on the total fatty acids constituting the polyglycerol fatty acid ester.
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Stecher, P. G. 1968. The Merck Index, 8th edition, Merck & Co., Inc., Rahway, NJ. p. 499, no month available.
Arimoto Shin
Ikuina Junichi
Buchanan & Ingersoll PC
Paden Carolyn
The Nisshin Oillio Group, Ltd.
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