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Non-Hydrogenated Hardstock Fat - EP1917336

The patent EP1917336 was granted to Hindustan Unilever on Jun 28, 2017. The application was originally filed on Aug 11, 2006 under application number EP06791577A. The patent is currently recorded with a legal status of "Opposition Rejected".

EP1917336

HINDUSTAN UNILEVER
Application Number
EP06791577A
Filing Date
Aug 11, 2006
Status
Opposition Rejected
Feb 17, 2023
Grant Date
Jun 28, 2017
External Links
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VANDEMOORTELE LIPIDSMar 28, 2018DE CLERCQ & PARTNERS -

Patent Citations (17) New

Patent citations refer to prior patents cited during different phases such as opposition or international search.

Citation PhasePublication Number
DESCRIPTIONEP0151450
EXAMINATIONGB953451
EXAMINATIONWO03096817
INTERNATIONAL-SEARCH-REPORTEP0151450
INTERNATIONAL-SEARCH-REPORTEP0488800
INTERNATIONAL-SEARCH-REPORTGB1444820
OPPOSITIONCA1054848
OPPOSITIONCA2098314
OPPOSITIONEP0151450
OPPOSITIONEP0488800
OPPOSITIONEP0719091
OPPOSITIONEP1159877
OPPOSITIONGB1444820
OPPOSITIONGB953451
OPPOSITIONWO03096817
OPPOSITIONWO9728695
OPPOSITIONWO9742829

Non-Patent Literature (NPL) Citations (4) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference Text
DESCRIPTION- FETTE, Seifen Anstrichmittel, (19780000), vol. 80, pages 180 - 186
INTERNATIONAL-SEARCH-REPORT- GRAILLE J ET AL, "MAKING VALUE-ADDED PRODUCTS FROM PALM OIL BY 1-3 REGIOSELECTIVITY ENZYMATIC INTERESTERIFICATION", ELAEIS, INSTITUT PENYELIDIKAN KELAPA SAWIT, KUALA LUMPUR,, MY, (199206), vol. 4, no. 1, ISSN 0128-1828, pages 1 - 10, XP008025711 [A] 1-15 * abstract *
INTERNATIONAL-SEARCH-REPORT- ALI A ET AL, "Melting and solidification characteristics of confectionery fats : anhydrous milk fat , cocoa butter and palm kernel stearin blends", JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY, AOCS PRESS, CHAMPAIGN, IL, US, (199408), vol. 71, no. 8, ISSN 0003-021X, pages 803 - 806, XP002131928 [X] 1,2 * table 1 *
OPPOSITION- Ali et al., "Melting and solidification characteristics of confectionery fats : anhydrous milk fat , cocoa butter and palm kernel stearin blends", JAOCS, (19940800), vol. 71, no. 8, pages 803 - 806, XP002131928

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Dossier Documents

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