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Bread With Increased Arabinoxylo-Oligosaccharide Content - EP2106215

The patent EP2106215 was granted to Puratos on Sep 2, 2020. The application was originally filed on Jan 16, 2008 under application number EP08701534A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP2106215

PURATOS
Application Number
EP08701534A
Filing Date
Jan 16, 2008
Status
Granted And Under Opposition
Jul 31, 2020
Grant Date
Sep 2, 2020
External Links
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CSM BAKERY SOLUTIONS EUROPE HOLDINGJun 2, 2021NEDERLANDSCH OCTROOIBUREAUADMISSIBLE

Patent Citations (15) New

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

Citation PhasePublication NumberPublication Link
DESCRIPTIONWO2006002495
DESCRIPTIONWO9119782
DESCRIPTIONWO9201793
DESCRIPTIONWO9217573
DESCRIPTIONWO9421785
EXAMINATIONWO2006002495
EXAMINATIONWO9727293
INTERNATIONAL-SEARCH-REPORTGB2431560
INTERNATIONAL-SEARCH-REPORTUS5306633
INTERNATIONAL-SEARCH-REPORTWO02060262
INTERNATIONAL-SEARCH-REPORTWO2006046146
INTERNATIONAL-SEARCH-REPORTWO9632472
OPPOSITIONWO2006002495
OTHEREP1758470
OTHERWO9727293

Non-Patent Literature (NPL) Citations (35) New

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

Citation PhaseReference TextLink
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DESCRIPTION- COURTIN, C.M.DELCOUR, J.A, "Physicochemical and bread-making properties of low molecular weight wheat derived arabinoxylans", J. Agr. Food Chem., (19980000), vol. 46, doi:10.1021/jf980339t, pages 4066 - 4073, XP002225939
DESCRIPTION- COURTIN, C.M.ROELANTS, A.DELCOUR, J.A, "Fractionation-reconstitution experiments provide insight into the role of endoxylanases in bread-making", J. Agric. Food Chem., (19990000), vol. 47, doi:10.1021/jf981178w, pages 1870 - 1877, XP000824111
DESCRIPTION- COURTIN, C.M.GELDERS, G.G.DELCOUR, J.A, "Use of two endoxylanases with different substrate selectivity for understanding arabinoxylan functionality in wheat flour breadmaking", Cereal Chem, (20010000), vol. 78, doi:10.1094/CCHEM.2001.78.5.564, pages 564 - 571, XP008102757
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EXAMINATION- MAES C ET AL, "Relative activity of two endoxylanases towards water-unextractable arabinoxylans in wheat bran", JOURNAL OF CEREAL SCIENCE, ACADEMIC PRESS LTD, GB, (20040301), vol. 39, no. 2, doi:10.1016/J.JCS.2003.08.001, ISSN 0733-5210, pages 181 - 186, XP002457408
INTERNATIONAL-SEARCH-REPORT- BUTT M S ET AL, "Xylanases and their applications in baking industry", FOOD TECHNOLOGY AND BIOTECHNOLOGY, ZAGREB, HR, (20080101), vol. 46, no. 1, pages 22 - 31, XP008102817 [PX] 1-3,7,10 * abstract * * page 23, column R, paragraph 4 - page 24, column R, paragraph 1 * * page 26, column L, paragraph 3 * * page 26, column R, paragraphs 2,3 * * page 26, column R, paragraph 5 - page 27, column L, paragraph 2 * * page 27, column R, paragraph 2 * * table 2 *-
INTERNATIONAL-SEARCH-REPORT- DENLI E ET AL, "Effect of added water insoluble pentosans isolated from wheat grain on some properties of bread", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, SPRINGER VERLAG, HEIDELBERG, DE, (20000101), vol. 25, no. 6, ISSN 1438-2377, pages 395 - 405, XP008081771 [X] 22,29 * the whole document *-
INTERNATIONAL-SEARCH-REPORT- LAURIKAINEN T., HÄRKÖNEN H., AUTIO K. AND POUTANEN K., "Effects of enzymes in fibre-enriched baking", JOURNAL OF SCIENCE OF FOOD AND AGRICULTURE, (1998), vol. 76, pages 239 - 249, XP002517085 [X] 1-6,8-24,26-33 * abstract * * page 240, column L, paragraphs 1,3 * * page 240, column R, paragraphs 2,4 * * tables 1,4,5 * * page 244, column R, paragraph 2 * * page 245, column R, paragraph 2 * * page 248, column L, paragraphs 3,4 *
INTERNATIONAL-SEARCH-REPORT- COURTIN C.M., DELCOUR J.A., "Arabinoxylans and endoxylanases in wheat flour bread-making", JOURNAL OF CEREAL SCIENCE, (2002), vol. 35, pages 225 - 243, XP002517102 [DA] 1-33 * the whole document *
INTERNATIONAL-SEARCH-REPORT- JIANG Z., LI X., YANG S., LI, L., TAN S., "Improvement of the breadmaking quality of wheat flour by the hypethermophilic xylanase B from Thermotoga maritima", FOOD RESEARCH INTERNATIONAL, (2005), vol. 38, pages 37 - 43, XP002517086 [X] 1-3,7,10,23,24 * abstract * * page 38, column R, paragraph 5 - page 39, column L, paragraph 1 * * page 40, column L, paragraph 2 - column R, paragraph 1 * * figures 1,2 *
INTERNATIONAL-SEARCH-REPORT- KATINA K ET AL, Effects of sourdough and enzymes on staling of high-fibre wheat bread, LEBENSMITTEL WISSENSCHAFT UND TECHNOLOGIE, ACADEMIC PRESS, LONDON, GB, PAGE(S) 479 - 491, (20060601), ISSN 0023-6438, XP024953891 [X] 1-3,10,11,13,16 * abstract * * page 480, column R, paragraph 3 - page 481, column L, paragraph 1 * * page 482, column L, paragraph 3 - column R, paragraph 1 * * figure 1 * * page 490, column L, paragraph 3 - column R, paragraph 1 *
OPPOSITION- BUTT et al., "Xylanases and Their Applications in Baking Industry", Food Technol. Biotechnol., (20080000), vol. 46, no. 1, pages 22 - 31, XP008102817-
OPPOSITION- HAROS et al., "Effect of different carbohydrases on fresh bread texture and bread staling", Eur Food Res Technol, (20020000), vol. 215, pages 425 - 430, XP055951376
OPPOSITION- JIANG et al., "Improvement of the breadmaking quality of wheat flour by the hyperthermophilic xylanase B from Thermotoga maritima", Food Research International, (20050000), vol. 38, doi:10.1016/j.foodres.2004.07.007, pages 37 - 43, XP004619419
OPPOSITION- COURTIN et al., "Use of Two Endoxylanases with Different Substrate Selectivity for Understanding Arabinoxylan Functionality in Wheat Flour Breadmaking", Cereal Chem., (20010000), vol. 78, no. 5, doi:10.1094/CCHEM.2001.78.5.564, pages 564 - 571, XP008102757
OTHER- MAES C. VANGENEUGDEN B. DELCOUR J., "Relative activity of two endoxylanases towards water-unextractable arabinoxylans in wheat bran", JOURNAL OF CEREAL SCIENCE, (20040301), vol. 39, pages 181 - 186, XP027111966-
OTHER- COURTIN C.M. AND DELCOUR J.A., "Relative Activity of Endoxylanases Towards Water-extractable and Water-unextractable Arabinoxylan", JOURNAL OF CEREAL SCIENCE, LEUVEN, BELGIUM, (2001), vol. 33, pages 301 - 312, XP003026771

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