Food or edible material: processes – compositions – and products – Surface coating of a solid food with a liquid
Reexamination Certificate
2007-11-13
2007-11-13
Tran, Lien (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coating of a solid food with a liquid
C426S094000, C426S289000, C426S293000, C426S305000
Reexamination Certificate
active
10170964
ABSTRACT:
Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are externally coated with and/or directly incorporate the compositions into their dough matrix. The compositions significantly increase the crispness and tensile strength of the food item after it is cooked with them in place, and so change both the organoleptic and storage qualities of the foods as to provide a new form of the underlying product. On sweet goods, the coating provides a stabilizing surface barrier for sugar toppings which prevents them from becoming tacky, moist, or wet, while adding crispness at the surface and simultaneously reducing moisture loss from the baked dough, greatly retarding staling. The coatings also provide a new and better way of applying seasonings and colorings to food products.
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Roskam Robert O.
Stevens Cheree L.
Stevens John F.
Tinsley Joel R.
Advance Food Technologies, Inc.
Price Heneveld Cooper DeWitt & Litton LLP
Tran Lien
LandOfFree
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