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an inert gas selected from the group consisting of argon, neon, krypton, xenon or a
mixture thereof into fruit or fruit juice. At least 50% of full gas saturation of the
fruit or fruit juice is maintained during the enzymatic process. It is required that a
o
temperature of 10 to 30 C and a pressure of less than 10 atmospheres be maintained
during the enzymatic process
THE CLAIMS
Claims 112 is illustrative of appellants’ invention and is reproduced below.
112. A method for enhancing pectinase activity in an enzymatic process using at least
one enzyme having pectinase activity, which comprises:
a) injecting a gas into a fruit juice containing at least one enzyme having
pectinase activity, the gas consisting essentially of argon, neon krypton, xenon or a
mixture thereof;
b) saturating the fruit or fruit juice with the gas to an extent of at least 50%
of full saturation of said fruit or fruit juice with said gas; and
c) maintaining the saturation substantially throughout the fruit or fruit juice,
and during said enzymatic process at a temperature of from 10 to 30°C and at a
pressure of less than 10 atm.
THE REFERENCES OF RECORD
As evidence of obviousness, the examiner relies upon the following references.
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