Process for preparing hypoallergenic and reduced fat foods

Details Process for preparing hypoallergenic and reduced fat foods Process for preparing hypoallergenic and reduced fat foods

2006-09-25

2009-11-24

Pratt, Helen F (Department: 1794)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

C426S474000, C426S587000, C426S588000

Reexamination Certificate

active

07622144

ABSTRACT:
Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for the oral delivery of a medicament or vitamin are also provided.

REFERENCES:
patent: 5707634 (1998-01-01), Schmitt
patent: 2002/0127211 (2002-09-01), Brassart et al.
BMC Pediatrics, http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=130212, p. 8, only, for citation EC (European Com.), Directive 91/321?EEC, amendment Commision Direction 96/4/EC, Feb. 16, 1996.
NCBi, Pub Med. Fritsche, R. “Determination of cow milk formula allergenicity” Int. Arch Allergy Appl Immunol 1990;93(4):289-93, abstract only.

Affiliated with

Also associated with

Rating

Process for preparing hypoallergenic and reduced fat foods does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for preparing hypoallergenic and reduced fat foods, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for preparing hypoallergenic and reduced fat foods will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-4060732