IP Verse

Probiotic Stabilization - EP2477638

The patent EP2477638 was granted to Mead Johnson Nutrition on Jul 25, 2018. The application was originally filed on Sep 17, 2010 under application number EP10817876A. The patent is currently recorded with a legal status of "Revoked".

EP2477638

MEAD JOHNSON NUTRITION
Application Number
EP10817876A
Filing Date
Sep 17, 2010
Status
Revoked
Jan 22, 2021
Grant Date
Jul 25, 2018
External Links
Slate, Register, Google Patents

Patent Summary

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Patent Family

Patent Oppositions (2)

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CHR HANSENApr 24, 2019UEXKULL & STOLBERGADMISSIBLE
NUTRICIAApr 17, 2019SCHRELLADMISSIBLE

Patent Citations (25) New

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

Citation PhasePublication NumberPublication Link
INTERNATIONAL-SEARCH-REPORTUS2006286252
INTERNATIONAL-SEARCH-REPORTUS2007116826
INTERNATIONAL-SEARCH-REPORTUS2008219961
INTERNATIONAL-SEARCH-REPORTUS2008220470
INTERNATIONAL-SEARCH-REPORTUS2009092590
INTERNATIONAL-SEARCH-REPORTUS2009203592
INTERNATIONAL-SEARCH-REPORTUS2009215718
OPPOSITIONEP0259739
OPPOSITIONEP1003532
OPPOSITIONUS2003165472
OPPOSITIONUS2007116826
OPPOSITIONUS2008220470
OPPOSITIONUS2009203592
OPPOSITIONWO2006130204
OPPOSITIONWO2008056983
OPPOSITIONWO2008076975
OPPOSITIONWO2010138522
OPPOSITIONWO2011035093
SEARCHUS2007116826
SEARCHUS2008220470
SEARCHUS2009203592
SEARCHUS2009215718
SEARCHWO2006122965
SEARCHWO2006130204
SEARCHWO2008076975

Non-Patent Literature (NPL) Citations (14) 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- DAVE et al., "Ingredient Supplementation Effects on Viability of Probiotic Bacteria in Yogurt", J. Dairy Sci., (19980000), vol. 81, pages 2804 - 2816, XP027045701-
OPPOSITION- "N-Z-Amine A", SIGMA Product Information Sheet, (20021000), XP055584790-
OPPOSITION- PLAYNE et al., "Functional dairy foods and ingredients", Australian Journal of Dairy Technology, (20030000), vol. 58, no. 3, pages 242 - 264, XP055584793-
OPPOSITION- DE GIULIO et al., "Use of alginate and cryo-protective sugars to improve viability of lactic acid bacteria after freezing and freeze-drying", World Journal of Microbiology & Biotechnology, (20050000), vol. 21, pages 739 - 746, XP002367768
OPPOSITION- Doherty et al, "Efficacy of whey protein gel networks as potential viability-enhancing scaffolds for cell immobilization of Lactobacillus rhamnosus GG", J. Microbiol. Meth., (20100100), vol. 80, pages 231 - 241, XP026907759
OPPOSITION- DOHERTY ET AL, "Efficacy of whey protein gel networks as potential viability-enhancing scaffolds for cell immobilization of Lactobacillus rhamnosus GG", J. Microbiol. Meth., (20100100), vol. 80, pages 231 - 241, XP026907759
OPPOSITION- HUBALEK, "Protectants used in the cryopreservation of microorganisms", Cryobiology, (20030000), pages 205 - 229, XP002373087
OPPOSITION- Lucas et al., "Probiotic cell counts and acidification in fermented milks supplemented with milk protein hydrolysates", Int. Dairy J., (20040000), vol. 14, pages 47 - 53, XP055584794
OPPOSITION- LUCAS ET AL, "Probiotic cell counts and acidification in fermented milks supplemented with milk protein hydrolysates", Int. Dairy J., (20040000), vol. 14, pages 47 - 53, XP055584794
OPPOSITION- LUCAS et al., "Probiotic cell counts and acidification in fermented milks supplemented with milk protein hydrolysates", International Dairy Journal, (20040000), vol. 14, pages 47 - 53, XP055584794
OPPOSITION- Doucet et al., "Enzyme-Induced Gelation of Extensively Hydrolyzed Whey Proteins by Alcalase: Peptide Identification and Determination of Enzyme Specificity", J. Agric. Food Chem., (20030000), vol. 51, pages 6300 - 6308, XP055586499
OPPOSITION- DOUCET ET AL., "Enzyme-Induced Gelation of Extensively Hydrolyzed Whey Proteins by Alcalase: Peptide Identification and Determination of Enzyme Specificity", J. Agric. Food Chem., (20030000), vol. 51, pages 6300 - 6308, XP055586499
OPPOSITION- Doucet et al., "Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis", J. Food Sci., (20010000), vol. 66, no. 5, pages 711 - 715, XP055586508
OPPOSITION- DOUCET ET AL., "Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis", J. Food Sci., (20010000), vol. 66, pages 711 - 715, XP055586508

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Dossier Documents

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