Appeal No. 95-1829
Application No. 08/068,040
that inhibition of enzymatic browning "inherently flow[s] from
the process of Kastin."
Nevertheless, the examiner argues that the amounts of
carrageenan and citric acid "appear to be recited in Kastin"
(Answer, p.7). To the contrary, the amounts of sulfated
polysaccharide and promoter in appellants' claimed invention
differ from the amounts disclosed in Kastin.
The composition of claim 38 consists essentially of at
least one sulfated polysaccharide in an amount from about
0.025% weight:volume to about 1.0% weight:volume and a
promoter in an amount from about 0.25% weight:volume to about
1% weight:volume. The raw juice of claim 39 contains at least
one sulfated polysaccharide in an amount effective to inhibit
browning of the juice. According to appellants
(Specification, p.7):
When used alone, the concentration of the at least
one sulfated polysaccharide will range from about
0.1% to about 5%, preferably from about 0.25% to 1%,
more preferably from about 0.3% to 0.5%. . . . If
the sulfated polysaccharide(s) is used with a
promoter (i.e. a chelating agent, acidulant or
mixture thereof) then the polysaccharide(s) can be
present in an amount as low as 0.025%, i.e. in a
range of from about 0.025% to about 5%.
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