Food or edible material: processes – compositions – and products – Processes – Freeze drying or freeze concentrating
Reexamination Certificate
2002-02-08
2011-11-29
Bekker, Kelly (Department: 1781)
Food or edible material: processes, compositions, and products
Processes
Freeze drying or freeze concentrating
C426S589000
Reexamination Certificate
active
08067050
ABSTRACT:
An aromatic vinegar is produced from wine or fruit vinegar and cooked or concentrated musts, by freeze concentrating the vinegar in a freeze concentration system (1) and mixing it together with concentrated must to obtain an aromatic vinegar with an acidity of at least 6 g/100 ml and high sugar content without the addition of additives.
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Agricola Duevittorie di Maletti E Regnani S.r.l.
Bekker Kelly
Hess Robert J.
Hess Patent Law Firm PC
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