Appeal No. 1997-0228
Application No. 08/328,534
select claims 45, 51, and 81 and decide this appeal as to the
examiner’s ground of rejection on the basis of these claims only.
We affirm the aforementioned rejection for reasons which
follow.
The present specification admits that it is well known that
“oxygen can degrade many of the aroma and flavor components of”
liquid foods, such as fruit juices or other beverages.
(Specification, page 8, line 24 to page 9, line 3.)
FR ‘669 describes a method for stabilizing “products that
can be altered by air” during storage in containers.
(Translation, page 1.) According to FR ‘669, the method is
suitable for preserving “biological products” such as an aqueous
solution of vitamin C or oxidizable oils such as raw vegetable
oils (e.g., grapeseed oil, sunflower oil, or corn oil). (Id. at
pp. 1 and 4.) The reference also teaches as follows:
The invention involves the use of a rare gas as a
protective atmosphere, regardless of the mechanism by
which the effect of the stabilization is obtained, the
protective action of rare gases is superior to those of
other gases, such as nitrogen, may be due to the fact
that they easily desorb the oxygen and humidity of the
products to be preserved, and this would not have
occurred or would be more difficult with other gases.
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