Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Reexamination Certificate
2007-07-24
2007-07-24
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
C426S601000
Reexamination Certificate
active
10375610
ABSTRACT:
Triglyceride fat which comprises HUU triglycerides and at least 18 wt. % of HOH and HLH triglycerides, while the ratio HOH:HLH is in the range 30/70 to 85/15, which fat is characterized in that the fat contains at least 20 wt. % of HUU and 8–30 wt. % of SOO triglycerides, where O denotes the residue of oleic acid, S of stearic acid, L of linoleic acid, U of oleic acid or linoleic acid and H denotes the residue of a saturated fatty acid with more than 15 carbon atoms with the proviso that at least 50 wt. % of the saturated fatty acids in HOH, HLH and HUU are stearic acid. The fat is obtained preferably by blending two natural high stearic fats.
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McGowan, Jr. Gerard J.
Paden Carolyn
Unilever Bestfoods North America division of Conopco, Inc.
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