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24/06/2005 - Controller General of Patents, Designs, and Trade Marks

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(12) PATENT APPLICATION PUBLICATION<br />

(19)<br />

INDIA (21) Application No: 941/MUMNP/2003 A<br />

(22) Date <strong>of</strong> filing <strong>of</strong> Application : 07/10/2003<br />

(54) Title <strong>of</strong> the invention:<br />

(51) International Classification: A 23 L 1/05<strong>24</strong> (71)<br />

(31) Priority Document No. : 09/803,127<br />

(32) Priority Date :<br />

(33) Name <strong>of</strong> priority country :<br />

(86)<br />

(43) Publication Date: <strong>24</strong>/<strong>06</strong>/<strong>2005</strong><br />

PROCESS FOR MAKING A REDUCED - CALORIE FRUIT AND/OR<br />

VEGETABLE SPREAD.<br />

08/03/2001<br />

U.S.A.<br />

International Application : PCT/US02/<strong>06</strong>995<br />

No. <strong>and</strong> Filing Date : 08/03/2002<br />

(87) International :<br />

Publication No. WO02/071871 A1<br />

(61)<br />

(62)<br />

Patent <strong>of</strong> addition to<br />

Application No. : NIL<br />

Filed on N.A.<br />

Divisional to<br />

Application No. : NIL<br />

Filed on : N.A.<br />

(72)<br />

Name <strong>of</strong> the Applicant:<br />

BOCABEAR FOODS, INC.<br />

Address <strong>of</strong> the Applicant:<br />

2820 EDGEWOOD DRIVE RENO,<br />

NEVADA 89503,<br />

U.S.A.<br />

Name <strong>of</strong> the Inventors:<br />

TOVES FRANCES ANN<br />

Filed U/S 5(2) before the<br />

<strong>Patents</strong> (Amendment)<br />

Ordinance,2004 : NO<br />

(57) Abstract : A process for making, or preparing, a reduced-calorie fruit <strong>and</strong>/or vegetable product including whole,<br />

natural fruit(s) <strong>and</strong>/or vegetable(s), or combinations there<strong>of</strong>, having improved flavor, texture (e.g., mouth feel), color,<br />

<strong>and</strong> nutritional value as compared to fruit <strong>and</strong>/or vegetable spread products made with conventional processes. More<br />

particularly, the process <strong>of</strong> the present invention includes a pasteurization step, using a swept-surface heat exchanger,<br />

for making fruit <strong>and</strong>/or vegetable spread products having reduced caloric <strong>and</strong> sugar content <strong>and</strong> having increased<br />

soluble dietary fiber content. The minimal processing <strong>of</strong> the present process enables the produced fruit <strong>and</strong>/or<br />

vegetable spread products to retain flavor, texture, color, vitamins <strong>and</strong> other nutrients which are, typically, lost in<br />

traditionally-processed fruit <strong>and</strong>/or vegetable spread products. The process’ preferably use <strong>of</strong> squeeze tube packaging<br />

eliminates the need for cutlery in order to use or consume the fruit <strong>and</strong>/or vegetable spread products <strong>and</strong> serves to make<br />

the products more portable.<br />

( Figure: NIL )<br />

Total Pages : 15.<br />

The Patent Office Journal <strong>24</strong>.<strong>06</strong>.<strong>2005</strong> 17839

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