Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid...
Reexamination Certificate
2005-05-31
2005-05-31
Pratt, Helen (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
C426S092000, C426S102000, C426S578000, C426S618000
Reexamination Certificate
active
06899906
ABSTRACT:
A water-dispersible coating composition for use on food substrates, which permits incorporation of a substantially increased rice component content compared to prior art coatings, without the occurrence of objectionable white-lump reticulation. The coating contains at least stated minimum levels of small-particle size rice flour and/or rice starch (#100 USS mesh size and/or 200 USS mesh size, respectively or finer) depending upon the total amount of rice used in the mix, and exhibits minimal surface roughness and substantially no reticulation when frozen upon the food substrate, while imparting increased crispness, holding time and lighter color once the frozen coated food substrate is reconstituted via gradient heat, microwave energy, or deep-frying reconstitution methods, without sacrificing appearance, flavor, and tooth compaction characteristics desirable to consumers of the final reconstituted product.
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Carr D. Michael
Stevens Cheree L. B.
Stevens John F.
Advanced Food Technologies, Inc.
Pratt Helen
Price Heneveld Cooper DeWitt & Litton LLP
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