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Class Information
Number: 426/604
Name: Food or edible material: processes, compositions, and products > Products per se, or processes of preparing or treating compositions involving chemical reaction by addition, combining diverse food material, or permanent additive > Fat or oil is basic ingredient other than butter in emulsion form > Aqueous emulsion > Butter substitute, e.g., margarine, etc. > Having emulsifier or antispattering, antiweeping or antileaking agent
Description: Subject matter wherein the formulation includes an organic ester compound other than a fat or oil, i.e., triglycerdic ester with a fatty acid.










Patents under this class:
1 2 3 4 5

Patent Number Title Of Patent Date Issued
5395640 Method of preparing reduced fat foods Mar. 7, 1995
5387426 Method of preparing reduced fat foods Feb. 7, 1995
5374445 Edible spreads and process of making Dec. 20, 1994
5362512 Liquid bread improvers Nov. 8, 1994
5352474 Stabilized, whippable non-dairy creams Oct. 4, 1994
5346716 Low calorie low fat butter-like spread Sep. 13, 1994
5340600 Low fat spread with non-proteinaceous crystal inhibitors Aug. 23, 1994
5338563 Process for the preparation of a spatter-resistant low-fat spread Aug. 16, 1994
5338561 Water-continuous emulsions based on polysaccharides Aug. 16, 1994
5294455 Food product Mar. 15, 1994
5284674 Powdered dairy creamer Feb. 8, 1994
5254356 Bakery goods with liquid shortening system Oct. 19, 1993
5230919 Composition and process of making fluid, reduced fat peanut butters and improved whipped peanut butters Jul. 27, 1993
5217742 Water-and-oil emulsion and process for preparing such emulsion Jun. 8, 1993
5215779 Low-saturate, all purpose plastic shortening with specially hydrogenated intermediate-melting fat component Jun. 1, 1993
5211978 Composition and method of making processed cheese May. 18, 1993
5208060 Reduced fat pies and methods of preparing the pies May. 4, 1993
5180603 Process for producing bakery product having layered structure Jan. 19, 1993
5175015 Process of making low fat low cholesterol milk products Dec. 29, 1992
5160759 Edible oil-in-water emulsion Nov. 3, 1992
5158798 Low-calorie fat substitute Oct. 27, 1992
5151291 Glycerides of eicosapentaenoic acid, processes for preparing the same and oil and fat products containing the same Sep. 29, 1992
5135768 Non-dairy creams and process of making Aug. 4, 1992
5126161 Stabilizing and emulsifying composition for the preparation of low-fat spreads Jun. 30, 1992
5104679 Dressing or marinade of the multiple-phase separating type Apr. 14, 1992
5102680 Reduced fat ready-to-spread frosting Apr. 7, 1992
5079028 Emulsifying compositions containing a mixture of hydrolyzed and unhydrolyzed fractions and process for making same Jan. 7, 1992
5068118 Method of making simulated cheese containing casein materials Nov. 26, 1991
5063074 Low fat low cholesterol milk products Nov. 5, 1991
5063076 Multifunctional, fat-continuous emulsions with a reduced fat content Nov. 5, 1991
5017398 Improved margarine compositions/containing solid sucrose polyesters May. 21, 1991
5011701 Low calorie food products having smooth, creamy, organoleptic characteristics Apr. 30, 1991
5008126 Long chain diol diesters as low calorie fat mimetics Apr. 16, 1991
5006351 Cyclohexyl diol diesters as low calorie fat mimetics Apr. 9, 1991
5006360 Low calorie fat substitute compositions resistant to laxative side effect Apr. 9, 1991
4990355 Low fat spread Feb. 5, 1991
4985272 Fat-containing compositions having a low phosphatide content Jan. 15, 1991
4978554 Margarine, spreadable at refrigeration temperature, and having a very low fat content and method of manufacturing same Dec. 18, 1990
4971826 Process for producing rolled-in type emulsified fat and oil composition Nov. 20, 1990
4968521 Method for extracting nutritive factors from raw vegetable materials using fluid milk by-products Nov. 6, 1990
4963376 Food coating compositions and methods for their use in microwave cooking Oct. 16, 1990
4957768 Food emulsion Sep. 18, 1990
4948618 Process for tempering edible plastic fat products Aug. 14, 1990
4948617 Low cholesterol mayonnaise substitute and process for its preparation Aug. 14, 1990
4940601 Sucrose fatty acid ester compositions and shortenings and margarines made therefrom Jul. 10, 1990
4919964 Shelf stable, highly aerated reduced calorie food products Apr. 24, 1990
4904485 Fat compositions suitable for use in bakeries or confectioneries Feb. 27, 1990
4895732 Chocolate Jan. 23, 1990
4874626 Edible plastic product Oct. 17, 1989
4869919 Meltable spread composition Sep. 26, 1989

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