Appeal No. 2000-1087
Application No. 08/976,102
and can be used for the gelling (gelatin), coloring and flavoring
purposes. See column 1, lines 9-20. These sugar aggregates
improve the dispersibility of powdered food ingredients and prevent
them from caking and clumping together. See column 1, lines 18-36
and column 2, lines 14-24.
Given the above-mentioned advantages of using the sugar
product described in Chen in dry powder food ingredients useful for
producing gelatin, we determine that one of ordinary skill in the
art would have been led to employ the method described in Chen to
produce the sugar-calcium particles described in Hembling,
motivated by a desire to improve the dispersibility of Hembling’s
powder mix for producing a quick-setting gel (gelatin). In other
words, the combined disclosures of Hembling and Chen would have
rendered at least the subject matter recited in claim 21 prima
facie obvious to one of ordinary skill in the art.
Upon return of this application, the examiner is to determine
1) whether the combined teachings of Hembling and Chen would have
rendered the subject matter recited in each and every claim
prima facie obvious to one of ordinary skill in the art; and
2) whether such prima facie case is rebutted by the declaration
of record relied upon by appellants.
5
Page: Previous 1 2 3 4 5 6 7 8 9 Next
Last modified: November 3, 2007