METHOD FOR ADDING FUNCTIONAL COMPONENTS TO HYDROCOLLOID BASES THAT REQUIRE COOKING
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
N/A
Issued Date -
Jan 7, 2010
app pub date -
Jul 3, 2008
filing date -
Jul 3, 2008
priority date (Note) -
Abandoned
status (Latency Note)
Importance
Abstract
Functional components are often cooked with hydrocolloid bases to create a more palatable and nutritional product. Mixing the functional components and hydrocolloid base together and cooking the mixture often results in damage to the functional components. The damage caused to the functional components result in a reduction in the potency of the functional components or may otherwise adversely affect the functional components. Conversely, adding the functional components to the hydrocolloid base after the base has been cooked and cooled minimizes the damage caused to the functional components.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully