Ex parte DARAVINGAS et al. - Page 2




                Appeal No. 1997-0219                                                                                                     
                Application No. 08/254,457                                                                                               


                        The references relied on by the examiner are:                                                                    
                        Egli et al. (Egli)                      4,235,934               Nov. 25, 1980                                    
                        Baker et al. (Baker)                    4,837,035               Jun. 06, 1989                                    
                        Meiji Milk Products Co., Ltd.           JP 64-16553             Jan. 20, 1989                                    
                        (Japanese Kokai JP 64-16553)                                                                                     
                        The issue presented for review is whether the examiner erred in rejecting all of the                             
                appealed claims under 35 U.S.C.  § 103 as unpatentable over Japanese Kokai No.   64-                                     
                16553 in view of Egli and Baker.                                                                                         
                        On consideration of the record, we reverse the examiner's rejection.                                             

                                                            DISCUSSION                                                                   
                        The appealed claims relate to (1) a method of making a multicolored yogurt product                               
                exhibiting resistance to color migration and intermixing of color; and (2) a multicolored                                
                refrigerated yogurt product having a plurality of regions of distinct colors.                                            
                        The method claims (1 through 6, 8 through 15, 17 through 21) require forming a first                             
                horizontally extending yogurt  phase at a temperature of 35° to 45° F and a viscosity of                                 
                about 15,000 to 30,000 cps and, thereafter, adding a second  horizontally  extending                                     
                yogurt phase also at a temperature of 35° to 45° F and a viscosity of about                                              
                15,000 to 30,000 cps "in direct physical contact" with the first phase to form a yogurt                                  





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