Food or edible material: processes – compositions – and products – Fermentation processes – Of whole egg or yolk
Reexamination Certificate
2005-03-08
2005-03-08
Bhat, N. (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of whole egg or yolk
C426S589000, C426S578000, C426S602000, C426S605000, C426S650000, C426S654000
Reexamination Certificate
active
06863908
ABSTRACT:
A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal sauce base has an oil-in-water emulsion and comprises water, vegetable oil, starch, phospholipase A2 modified egg yolk and inorganic acid acidulent including at least phosphoric acid and other ingredients. The universal sauce base has a bland and non-sour flavor, can be used in a wide variety of food applications and can be combined with a wide range of flavors and other ingredients.
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Felix Catherine Titus
Hamm Donald Joseph
Hawthorne Shirley A.
Puno Christopher B.
Tecedor Silverio Luiz
Bhat N.
Unilever Bestfoods North America division of Conopco, Inc.
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