Appeal 2006-1584
Application 10/139,118
INTRODUCTION
The claims are directed to homogenized and acidified edible oil-in-
water emulsion and a process of making the emulsion. Claims 1 and 10 are
illustrative:
1. A homogenised and acidified edible oil-in water emulsion,
comprising:
about 30 to about 75% (wt) edible oil,
about 0.5 to about 10% (wt) egg yolk derived emulsifier,
about 0.01 to about 1% (wt) casein salt that is water soluble above Ph
[sic, pH] 5.5,
about 70 to about 25% (wt) water,
about 0.1 to about 20% (wt) edible acid,
said emulsion having a final Ph [sic, pH] of 3.0 to about 5.0 wherein
homogenisation has been carried out before the emulsion is acidified.
10. A process for preparing a homogenised and acidified edible oil-in-
water emulsion, the emulsion comprising:
about 30 to about 75% (wt) edible oil,
about 0.5 to about 10% (wt) egg yolk derived emulsifier,
about 0.01 to about 1% (wt) casein salt that is water soluble above
about Ph [sic, pH] 5.5,
about 70 to about 25% (wt) water,
about 0.1 to about 20% (wt) edible acid, and
said emulsion having a final Ph [sic, pH] of about 3.0 to about 5.0,
the process comprising the steps of:
(a) preparing a mixture comprising edible oil, water phase, egg-
yolk derived emulsifier, casein salt which is soluble above Ph [sic, pH] 5.5
(b) homogenisation of the mixture
(c) acidification of the mixture of step b).
The Examiner relies upon the following evidence to reject the claims:
Wander GB 1,527,526 Oct. 4, 1978
Bialek US 5,897,905 Apr. 27, 1999
Belle Lowe, Experimental Cookery 269-273 (2d ed. 1937)
21 C.F.R. §§ 169.3-169.150 (1982)
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