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High-Protein Beverages Comprising Whey Protein - EP2592944

The patent EP2592944 was granted to Glanbia Nutritionals Ireland on Dec 25, 2019. The application was originally filed on Jul 18, 2011 under application number EP11810233A. The patent is currently recorded with a legal status of "Revoked".

EP2592944

GLANBIA NUTRITIONALS IRELAND
Application Number
EP11810233A
Filing Date
Jul 18, 2011
Status
Revoked
May 14, 2021
Grant Date
Dec 25, 2019
External Links
Slate, Register, Google Patents

Patent Summary

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Patent Family

Patent Oppositions (3)

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ARLA FOODS AMBASep 25, 2020GUARDIAN CONSULTING ISADMISSIBLE
NUTRICIASep 21, 2020HOIJERADMISSIBLE
FRESENIUS KABI DEUTSCHLANDSep 14, 2020FRESENIUS KABI DEUTSCHLANDADMISSIBLE

Patent Citations (32) New

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

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INTERNATIONAL-SEARCH-REPORTUS2007160712
INTERNATIONAL-SEARCH-REPORTUS2008254505
OPPOSITIONCA2741679
OPPOSITIONDE19950240
OPPOSITIONEP1787528
OPPOSITIONJP2007215474
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OPPOSITIONUS2004151803
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SEARCHUS2004156969
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SEARCHUS2008254505
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Non-Patent Literature (NPL) Citations (10) 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
DESCRIPTION- TROCKI, O. et al., "Intact Protein Versus Free Amino Acids in the Nutritional Support of Thermally Injured Animals", Journal of Parenteral and Enteral Nutrition, (19860000), vol. 10, no. 2, pages 139 - 145-
OPPOSITION- BOYE et al., "Interactive Effects of Factors Affecting Gelation of Whey Proteins", J FOOD SCI, (19970000), vol. 62, pages 57 - 65, XP055740519-
OPPOSITION- J.I. BOYE, I. ALLI, H. RAMASWAMY, and V.G.S. RAGHAVAN, "Interactive Effects of Factors Affecting Gelation of Whey Proteins", J Food Sci., (19970000), vol. 62, pages 57 - 65, XP055740519-
OPPOSITION- TUNICK, "Chapter 1 - Whey Protein Production and Utilization: A Brief History", TUNICK, Onwulata et al., WHEY PROCESSING, FUNCTIONALITY AND HEALTH BENEFITS, (20080000), pages 1 - 13, XP055742866-
OPPOSITION- PATOCKA et al., "Rheological behaviour of dairy products as affected by soluble whey protein isolate", INTERNATIONAL DAIRY JOURNAL,, (20060500), vol. 16, pages 399 - 405, XP005250287
OPPOSITION- PELEGRINE et al., "Whey proteins solubility as function of temperature and pH", Lebensm.-Wiss. u.-Technol., (20050000), vol. 38, doi:10.1016/j.lwt.2004.03.013, pages 77 - 80, XP004606353
OPPOSITION- Mohammad R. Alizadehfard, Dianne E. Wiley, "Non-Newtonian behaviour of whey protein solutions", Journal of Dairy Research, (19960000), vol. 63, pages 1 - 7, XP055740527
OPPOSITION- J.M Chobert, Bertrand-Harb C, Nicolas M.G, "Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin", Journal of Agricultural and Food Chemistry, (19880000), vol. 36, pages 883 - 892, XP055740530
OPPOSITION- ANANDHARAMAKRISHNAN et al., "Effects of Process Variables on the Denaturation of Whey Proteins during Spray Drying", Drying Technology, (20070000), vol. 25, pages 799 - 807, XP055742877
OPPOSITION- Ken R. Morison & Fiona M. Mackay, "VISCOSITY OF LACTOSE AND WHEY PROTEIN SOLUTIONS,", International Journal of Food Properties, (20010000), vol. 4, pages 441 - 454, XP055740523

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