Appeal No. 1997-1068
Application 08/161,635
pectins are derived by dilute-acid extraction of the inner
portion of the rind of citrus fruits, or of fruit pomaces,
usually apples. See The Condensed Chemical Dictionary,
revised by Hawley, p.780, c.1981, copy attached, and the
specification at pages 1-3. Such commercial pectin extracts
are composed of a mixture of molecules which differ according
to molecular weight, distribution of molecular weight, and
degree of esterification (methoxylation). Pectins with more
than 50% of the carboxylic acid groups esterified with methyl
alcohol are referred to as high methoxyl pectins (HMPs) while
pectins with less than 50% of the carboxylic acid groups
esterified with methyl alcohol are called low methoxyl pectins
(LMPs). See the specification at page 3, lines 19-23.
Further, according to appellants’ brief at page 6, HMPs may be
formed having either a localized charge or a distributed
charge. See schematic Formula II and Formula III as
respectively depicted in the brief at page 6. Based on the
statements in the brief at pages 8 and 9 and the specification
at page 4, lines 18-22, appellants’ invention is based on the
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