Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Reexamination Certificate
2004-09-15
2009-08-18
Pratt, Helen F (Department: 1794)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
C426S335000, C426S532000, C426S549000, C426S602000, C426S609000, C426S811000
Reexamination Certificate
active
07575769
ABSTRACT:
The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.
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de Levita Paul David
Gerardus van Duijnhoven Antonius Adrianus
Heldt-Hansen Hans Peder
Slade John
Sturkenboom Marcellus Gerardus
Bakery Technology Center BV
Garbell Jason I.
Innovative Cereal System LLC
Lambiris Elias J.
McNamara Kristin J.
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