Appeal No. 95-2823
Application No. 08/078,383
maximum polyunsaturated fatty acid content (C +C ) of about
18:218:3
3.4%; and (3) a maximum iodine value of about 83.6.
We emphasize that, during hydrogenation of a canola oil,
the saturated fatty acid content increases, the
polyunsaturated fatty acid content decreases, and the iodine
value decreases. Unichema and Bansal disclose hydrogenating
canola oils. Each reference discloses numerous hydrogenation
runs, and each reports the saturated fatty acid content, the
polyunsaturated fatty acid content, and the iodine value in
products resulting from those runs. The examiner does not,
however, point to any portion or portions of Unichema or
Bansal, including Figure 7 of Bansal, which would have led a
person having ordinary skill in the art to the claimed
shortening having the specifically recited combi-nation of
saturated fatty acid content, polyunsaturated fatty acid
content and iodine value. Again, during hydrogenation,
saturated fatty acid content increases as polyunsaturated
fatty acid content decreases and iodine value decreases. On
this record, appellants and appellants alone describe the
preparation of a shortening where the saturated fatty acid
content, the polyunsaturated fatty acid content, and the
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