IP Verse

Use Of A Phospholipase A In The Production Of Cake - EP2476315

The patent EP2476315 was granted to DSM Assets on Jul 24, 2019. The application was originally filed on Jan 30, 2008 under application number EP12163602A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP2476315

DSM ASSETS
Application Number
EP12163602A
Filing Date
Jan 30, 2008
Status
Granted And Under Opposition
Jun 21, 2019
Grant Date
Jul 24, 2019
External Links
Slate, Register, Google Patents

Patent Summary

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N&H DENMARK APSApr 23, 2020ADMISSIBLE

Patent Citations (18) New

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

Citation PhasePublication NumberPublication Link
DESCRIPTIONUS6864063
DESCRIPTIONWO2005067734
DESCRIPTIONWO8805267
OPPOSITIONEP0575133
OPPOSITIONEP1900282
OPPOSITIONEP2124581
OPPOSITIONJPH10191871
OPPOSITIONWO02094123
OPPOSITIONWO03097285
OPPOSITIONWO03099016
OPPOSITIONWO9404035
OPPOSITIONWO9826057
OPPOSITIONWO9844804
SEARCHEP0426211
SEARCHEP1145637
SEARCHUS2001055635
SEARCHUS6143545
SEARCHWO2008025674

Non-Patent Literature (NPL) Citations (19) 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
OPPOSITION- Anonymous, "Native Porcine Phospholipase A2 Cat. No. NATE-0587", Creative Enzymes, (20000101), pages 1 - 1, XP055839551-
OPPOSITION- Anonymous, "PLA2G1B - Phospholipase A2, major isoenzyme precursor - Sus scrofa (Pig) - PLA2G1B gene & protein P00592", UniProt, (20180101), pages 1 - 10, UniProt, URL: https://www.uniprot.org/uniprot/P00592, (20210909), XP055839553-
OPPOSITION- "cake", Catherine Schwarz et al, Chambers English Dictionary, W & R Chambers, (19900000), page 172, 199, XP055706643-
OPPOSITION- "Chapter 1 Current Approaches to the Classification of Bakery Products", S.P. CAUVAIN et al., Baked Products: Science , Technology and Practice, Blackwell, (20060000), pages 1 - 71, XP055641712-
OPPOSITION- Christiansen Luise, Et Al, "generation of lipases with different specificities and functionalities in baking", Recent Advances in Enzymes in Grain Processing, (20030101), pages 269 - 274, XP055839557-
OPPOSITION- CLAUSEN A K, NIELSEN P M, "enzymatisk degumming af vegetabilske olier", DANSK KEMI, TEKNISK FORLAG, COPENHAGEN, DK, DK, (20020101), vol. 83, no. 2, ISSN 0011-6335, pages 24 - 27, XP002422824-
OPPOSITION- DENNIS et al., Chem Rev, (20110000), vol. 111, pages 6130 - 6185-
OPPOSITION- E. MANNIE, "Products-One Enzyme-Several Functions", Prepared Foods, (20071010), URL: https://www.preparedfoods.com/articles/105687-products-one-enzyme-several-functions-october-2007, XP055641699-
OPPOSITION- "Fundamentals of Cakes", F.D. CONFORTI et al, Handbook of Food Products Manufacturing, WILEY-INTERSCIENCE, (20070000), pages 307 - 325, XP055706648-
OPPOSITION- Gary L Yingling, "GRAS NOTIFICATION FOR PHOSPHOLIPASE A2 FROM A GENETICALLY MODIFIED STRAIN OF ASPERGILLUS NIGER", DSM`s GRAS Notification, (20051026), XP055641720-
OPPOSITION- staff reporter, "DSM baking enzyme boosts batter, cuts costs", Food Navigator, (20070213), URL: https://www.bakeryandsnacks.com/Article/2007/02/13/DSM-baking-enzyme-boosts-batter-cuts-costs, XP055641694-
OPPOSITION- "Cake Manufacture", F.D. CONFORTI et al, Bakery Products - Science and Technology, Blackwell Publishing, (20060000), pages 393 - 410, XP055706647
OPPOSITION- R. C. E. GUY et al., "Application of a lipase in cake manufacture", J. Food Agric., (20060710), vol. 86, pages 1679 - 1687, XP002545636
OPPOSITION- "Wheat lipids: structure and functionality", MORRISON W.R., Wheat, Boston, MA, Chapman & Hall, (19940000), pages 128 - 142, XP055641718
OPPOSITION- Nutritional Evaluation of Egg Compounds, "Nutritional Evaluation of Egg Compounds", Nutritional Evaluation of Egg Compounds, SEUSS-BAUM I., Bioactive Egg Compounds, Springer Berlin Heidelberg, (20070515), pages 117 - 144, XP055706502
OPPOSITION- L. DE MARIA et al., "Phospholipases and their industrial applications", Appl. Microbiol. Biotechnol., (20070113), vol. 74, no. 2, pages 290 - 300, XP037013243
OPPOSITION- Neron, S. Amrani, F.E. Potus, J. Nicolas, J., "Separation and quantification by high-performance liquid chromatography with light scattering detection of the main wheat flour phospholipids during dough mixing in the presence of phospholipase", Journal of Chromatography A, ELSEVIER, AMSTERDAM, NL, AMSTERDAM, NL, (20040820), vol. 1047, no. 1, doi:10.1016/j.chroma.2004.06.105, ISSN 0021-9673, pages 77 - 83, XP004527176
OPPOSITION- Edward A. Dennis, Jian Cao, Yuan-Hao Hsu, Victoria Magrioti, George Kokotos, "Phospholipase A 2 Enzymes: Physical Structure, Biological Function, Disease Implication, Chemical Inhibition, and Therapeutic Intervention", Chemical Reviews, American Chemical Society, US, US, (20111012), vol. 111, no. 10, doi:10.1021/cr200085w, ISSN 0009-2665, pages 6130 - 6185, XP055244039
OPPOSITION- F.T. RITTIG, "Lipopan F - Unlocking the Natural Strengthening Potential in Dough", Proc. 12 International Cereal & Bread Congress, 2004; Woodhead Publishing Series in Food Science, (20040500), pages 147 - 151, XP055706514

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