Appeal No. 2001-2538 Page 2
Application No. 08/894,193
component is citric acid, a physiologically-acceptable citrate salt, or
a combination of citric acid and the citrate salt.
32. A foodstuff composition stabilized against color changes
comprising: an amino component; as at least one preservative, a
food-preserving amount of sorbic acid or at least one
physiologically-acceptable sorbate salt or a combination of sorbic
acid and sorbate salt; and, as a discoloration inhibitor, a
discoloration-inhibiting amount of allantoin.
38. A cosmetic composition stabilized against discoloration,
comprising:
an amino component which accelerates discoloration,
from 0.005 to 5% by weight, calculated as sorbic acid, of
sorbic acid, a sorbate salt, or a combination thereof,
from 0.001 to 10% by weight of allantoin, and
from 0.05 to 5% by weight of citric acid, a salt thereof, or a
combination thereof.
The examiner relies on the following reference:
Hirohata et al. (Hirohata) JP 5-339135 Dec. 21, 1993
Claims 21, 27, 32, and 33 stand rejected under 35 U.S.C. § 112, first
paragraph, as inadequately described in the specification.
Claims 21-38 stand rejected under 35 U.S.C. § 103 as obvious in view of
Hirohata.
We reverse both rejections.
Background
“Sorbic acid (2,4-hexadienoic acid) and its salts . . . have been used
worldwide for many years for preserving foodstuffs.” Specification, page 1. “In
the solid form, sorbic acid and sorbates are stable. In aqueous solutions, in
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