Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Treating liquid material
Reexamination Certificate
2005-01-11
2005-01-11
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Treating liquid material
C426S312000, C426S417000, C426S474000, C426S601000
Reexamination Certificate
active
06841182
ABSTRACT:
A method has been found for the manufacture of a spread which is characterized by the presence of a substantial amount of olive oil polyphenols and the absence of olive oil odour. The deodorized olive oil to be used for the preparation is obtained by a mild refining process which spares the olive oil's minor components.
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Ganguli Keshab Lal
van Buuren Jan
van Putte Karel P
Lipton, a division of Conopco, Inc.
McGowan, Jr. Gerard J.
Paden Carolyn
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