Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor per se – or containing flavor or flavor improver of...
Reexamination Certificate
2007-06-26
2007-06-26
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Flavor per se, or containing flavor or flavor improver of...
C426S425000, C426S429000, C426S616000, C426S650000
Reexamination Certificate
active
10421787
ABSTRACT:
A process for preparing an orange oil comprising the steps of mixing a raw material oil containing valencene with a high-boiling solvent having a boiling point exceeding 240° C. under normal pressure, to give a mixture, and fractionally distilling the mixture obtained, optionally comprising the step of subjecting to an alkali treatment the raw material oil before fractional distillation or a distillate fraction obtained after fractional distillation; and an orange oil obtained by the process as defined above.
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H. Bovill, et al., Perfumer and Flavorist, vol. 21, pp. 9-11, “Natural Aroma Chemicals From Oranges and Other Botanical Sources”, May/Jun. 1996.
J. H. Flores, et al., Perfumer and Flavorist, vol. 21, pp. 13-15 “Citrus Oil Recovery During Juice Extraction”, May/Jun. 1996.
Kotachi Shinji
Tanaka Shigeyoshi
Ueda Junko
Kao Corporation
Oblon & Spivak, McClelland, Maier & Neustadt P.C.
Wong Leslie
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