Ex Parte Richey et al - Page 5




                  Appeal No. 2005-1581                                                                                     5                
                  Application No. 09/681,692                                                                                                

                  have reasonably expected that the pellet chewing gum of McGrew could have been                                            
                  coated with a coating such as the one disclosed by Yatka.  "For obviousness under '                                       
                  103, all that is required is a reasonable expectation of success."  In re O'Farrell, 853                                  
                  F.2d 894, 904, 7 USPQ2d 1673, 1681 (Fed. Cir. 1988).                                                                      
                          "Once a prima facie case of obviousness has been established, the burden                                          
                  shifts to the applicant to come forward with evidence of nonobviousness to overcome                                       
                  the prima facie case."  In re Huang, 100 F.3d 135, 139, 40 USPQ2d 1685, 1689 (Fed.                                        
                  Cir. 1996).                                                                                                               
                        Appellants allege that the present invention provides unexpected results.                                           
                Specifically, Appellants state:                                                                                             
                           Experimental studies demonstrate the unexpected results from using a                                             
                        high level of base and little or no bulk sweetener in a coated chewing gum                                          
                        formulation, especially in miniaturized coated gum products. For example,                                           
                        on pages 8-10 of the instant patent application, experimental gum and                                               
                        coating compositions are discussed. Example 2 represents one of the gum                                             
                        center compositions and is combined with one of the coating compositions to                                         
                        form a miniature coated gumball. The resulting gum product is an example                                            
                        of a gum composition having a gum center that includes a water insoluble                                            
                        portion comprising at least 50% by weight of the gum center and less than                                           
                        5% by weight bulk sweeteners. Specifically, the gum center composition of                                           
                        Example 2 includes a gum base comprising 64.9% by weight of the gum                                                 
                        center and no bulk sweetener. In blind taste testing of four gumballs, 56% of                                       
                        the participating subjects rated the gum product as more breath freshening                                          
                        and 45% of the participating subjects rated the gum product as having a                                             
                        longer lasting flavor as compared to other commercially available coated                                            
                        chewing gum products. If the participating subjects were allowed to take in                                         
                        more gumballs while chewing the initial four pieces, the breath freshening                                          
                        characteristics and the perception of having a longer lasting flavor increased                                      
                        to 59% and 47%, respectively[.]                                                                                     
                        (Brief, pp. 12-13).                                                                                                 








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