Process for producing hydrated oily base food

Details Process for producing hydrated oily base food Process for producing hydrated oily base food

2011-03-29

2011-03-29

Becker, Drew E (Department: 1782)

Food or edible material: processes, compositions, and products

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

Beverage or beverage concentrate

C426S631000, C426S660000, C426S473000

Reexamination Certificate

active

07914837

ABSTRACT:
Addition of a large amount of a food additive such as an emulsifier to a food is undesirable, since it is feared that not only the flavor of the food is damaged but also the secure sense for the qualities of the product and consumers' buying intention are worsened thereby. It is intended to provide a process for conveniently producing a hydrated oily base food such as a chocolate drink powder while reducing the content of an emulsifier. Namely, an oily base food having a high hydration nature can be produced even by using a small amount of an emulsifier by densely mixing a small amount of a hydrophilic material, which contains a hydrophilic emulsifier as the essential component, with an oil-containing material, or shaping an oil-containing material into flakes or a powder as the final product by roll refining.

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English translation of Office Action issued Apr. 7, 2010 in Chinese Patent Application No. 200480029603.9 corresponding to the present application.
Singapore Office Action dated Oct. 1, 2010 issued in the corresponding Singapore Patent Application No. 2008059750 (in the English language).
English translation of Office Action dated Sep. 20, 2010, issued in Chinese Patent Application No. 200480029603.9 corresponding to present U.S. Application.

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