Appeal No. 1997-2014
Application No. 07/959,995
to a process for making such a cake. This appealed subject
matter is adequately illustrated by independent claim 1 which
reads as follows:
1. A no fat, no cholesterol cake, consisting
essentially of:
flour;
sugar;
baking soda;
egg whites; and
an acidic component consisting of fruit and/or fruit
juice which reacts with the baking soda to leaven the cake,
said cake being substantially free of added fat and containing
not more than 0.5 grams of fat and not more than 2 mg. of
cholesterol per 100 gram serving.
The references relied upon by the examiner as evidence of
obviousness are:
Fahlen 4,971,823 Nov. 20,
1990
Dobbin, “Applesauce Cake,” The Low Fat, Low Cholesterol Diet,
Doubleday & Company, Inc., New York (1951) pp. 242-243.
Matz, “Chemically Leavened Bread and Rolls,” Formula and
Processes for Bakers, Pan Tech International, Inc., Texas
(1987)
pp. 102-105.
2
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