Preservation process
Patent 4112122 Issued on September 5, 1978. Estimated Expiration Date: 
May 4, 1997. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
May 4, 1997. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 2154449 3008986 3057731 3485638 3600198 3899594 InventorAssigneeApplicationNo. 05/793745 filed on 05/04/1977US Classes:426/19, Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive426/25, Carboxylic acid or salt thereof, e.g., vinegar, etc.426/335, Biocidal or disinfecting chemical agent426/532, With biocide or biostat426/549, Basic ingredient is starch based batter, dough product, etc.426/555, Dry mix426/646, Comminuted426/653, For use with batter, dough or baked goods426/801PEDIATRICExaminersPrimary: Jones, Raymond N.Assistant: Kepplinger, Esther M. Attorney, Agent or FirmInternational ClassesA23B 4/20 (20060101)A23B 4/14 (20060101) A21D 2/00 (20060101) A21D 2/14 (20060101) A23L 3/3463 (20060101) Foreign Application Priority Data1976-05-19 GBAbstractFoodstuffs, especially bread, can be preserved against the growth of microorganisms such as mould growth and rope formation by adding to the foodstuffs an acid propionate salt.Field of SearchPreparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additiveCarboxylic acid or salt thereof, e.g., vinegar, etc. INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT Biocidal or disinfecting chemical agent With biocide or biostat Basic ingredient is starch based batter, dough product, etc. Dry mix Pastry type For use with batter, dough or baked goods Comminuted PEDIATRIC In presence of biocide or biostat Dry mix | |
