Drug – bio-affecting and body treating compositions – Preparations characterized by special physical form – Food or edible as carrier for pharmaceutical
Reexamination Certificate
2008-05-13
2008-05-13
Jones, Dameron L. (Department: 1618)
Drug, bio-affecting and body treating compositions
Preparations characterized by special physical form
Food or edible as carrier for pharmaceutical
C424S400000
Reexamination Certificate
active
07371402
ABSTRACT:
There is provided use of a pectin composition to prepare an aqueous composition having high yield stress characteristics without substantial gelation, wherein the pectin composition comprises at least a population of pectin that is calcium sensitive; wherein the pectin composition is capable of imparting high yield stress characteristics to an aqueous composition without causing substantial gelatin of the aqueous composition. There is also provided a standardised acidic aqueous composition comprising a deesterified pectin dissolved in water wherein the pH of the aqueous solution is less than 6, and wherein the deesterified pectin has a degree of esterification from about 50-60% and has a calcium fraction greater than 15; and wherein the amount of the deesterified pectin in the aqueous solution is from about 0.1 to 0.5%.
REFERENCES:
patent: 4529613 (1985-07-01), Mezzino et al.
patent: 5286511 (1994-02-01), Klavons et al.
patent: 5639494 (1997-06-01), Grassin et al.
patent: 5648112 (1997-07-01), Yang et al.
patent: 5690975 (1997-11-01), Akahoshi et al.
patent: 5707847 (1998-01-01), Christgau et al.
patent: 5780081 (1998-07-01), Jacobson et al.
patent: 5866190 (1999-02-01), Barey
patent: 6143346 (2000-11-01), Glahn
patent: 6159503 (2000-12-01), Glahn
patent: 6207194 (2001-03-01), Glahn
patent: 6221419 (2001-04-01), Gerrish
patent: 6428837 (2002-08-01), Luzio et al.
patent: 6699977 (2004-03-01), Gerrish et al.
patent: 0 664 300 (1995-07-01), None
patent: 0 664 300 (1995-07-01), None
patent: 0 709 033 (1996-05-01), None
patent: 1474990 (1977-05-01), None
patent: 2194876 (1988-03-01), None
patent: 2342921 (2000-04-01), None
patent: 89/12648 (1989-12-01), None
patent: WO 89/12648 (1989-12-01), None
patent: 91/15517 (1991-10-01), None
patent: 94/25575 (1994-11-01), None
patent: 97/03574 (1997-02-01), None
patent: WO 97/03574 (1997-02-01), None
patent: WO 98/47391 (1998-10-01), None
patent: 00/08952 (2000-02-01), None
patent: 00/15830 (2000-03-01), None
patent: 01/96590 (2001-12-01), None
Database WPI, Section Ch, Week 198021, Derwent Publications Ltd., London, GB; AN 1980-37457C, referred to as XP-002122724 and JP 55 050885 A (Ajinomoto KK), Apr. 14, 1980, Abstract.
Pilnik and Voragen, “The Significance of Endogenous and Exogenous Pectic Enzymes in Fruit and Vegetable Processing,” Food Enzymology, Ed.; P.F. Fox; Elsevier 1991, pp. 303-337.
English Language Abstract of JP 8112059, 2000.
Kravtchenko et al., Food Macromolecules and colloids; proceedings of a conference, Dijon, Mar. 1994, 349-355, “Colloidal Stability and Sedimentation of Pectin-Stablized Acid Milk Drinks”.
Kravtchenko et al., “Characterization of Industrial High Methoxy Pectins”, pp. 26-35, date not available.
Parker et al., “Effect of the Addition of High Methoxy Pectin on the Rheology and Colloidal Stability of Acid Milk Drinks”, pp. 307-312, 1994.
Glahn, FIA-Japan, PEG/JK (dai-24a)-Apr. 4, 1995, pp. 1-6, Fig. 1 & pp. 1-4, & 1-4 & 1-3.
Glahn et al., Gums and Stabilisers for the Food Industry B, edited by Phillips et al., IIRL Press, Properties and Food Uses of Pectin Fractions, pp. 393-402, date not available.
Glahn, Prog. Fd. Nutr. Sci., vol. 6, pp. 171-177, 1982, “Hydrocolloid Stabilization of Protein Suspensions at Low pH”.
Speiser et al., Journal of the American Chemical Society, vol. 68 Feb. 1946, pp. 117-133, “Effect of Molecular Association and Charge Distribution of the Gelation of Pectin”.
Speiser et al., “Effect of Molecular Weight and Method of Deesterificiation on the Gelling Behavior of Pectins”, 1946, pp. 287-293.
Kohn et al, Die Nahrung, vol. 29, (1985)I, pp. 75-85.
Markovic et al., Experientia (Base1)40(8), 1984, pp. 842-843.
Industrial Gums—Polysaccharides and Their Derivatives, Third Edition, Ed. by Whistler et al., Academic Press, New York, 1993, Chapter 10, pp. 257-291.
Matsuura et al., Agric. Biol. Chem., 51(6), 1675-1677, 1987, “Limit to the Deesterification of Citrus Pectin by Citrus Pectinesterase”.
Hill et al., Food Technology, vol. 3, Mar. 1949, pp. 90-93, “Enzyme-Demethylated Pectinates and Their Gelation”.
Jarvis, Plant, Cell and Environment (1984) 7, 153-164, “Structure and Properties of Pectin Gels in Plant Cell Walls”.
Solms et al., Helv, Chim, Acta, 38, pp. 321-329, “Uber den Mechanismas der enzymatischen Verseifung von Pektinstoffen”, (1955).
Kohn et al., Collect. Checz. Chem. Commun., 33, pp. 264-269, 1968, “Distribution of Free Carboxyl Groups in the Pectin Molecule After Treatment With Pectin Esterase”.
Rolin, “Calcium Sensivitity of High Ester Citrus Pectins”, 1994, Oxford University Press, edited by Glyn O. Phillips et al., pp. 413-422.
Groven Stig
Madsen Finn
Collison Angela M.
Danisco A/S
Frommer & Lawrence & Haug LLP
Jones Dameron L.
Kowalski Thomas J.
LandOfFree
Use of a composition does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Use of a composition, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Use of a composition will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2808176