IP Verse

Extensional Viscosity To Promote Safe Swallowing Of Food Boluses - EP2680711

The patent EP2680711 was granted to Nestec on Feb 21, 2018. The application was originally filed on Mar 1, 2012 under application number EP12707286A. The patent is currently recorded with a legal status of "Revoked".

EP2680711

NESTEC
Application Number
EP12707286A
Filing Date
Mar 1, 2012
Status
Revoked
Jan 20, 2023
Publication Date
Feb 21, 2018
External Links
Slate, Register, Google Patents

Patent Summary

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Patent Family

Patent Oppositions (2)

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NUTRICIANov 21, 2018NEDERLANDSCH OCTROOIBUREAU -
FRESENIUS KABI DEUTSCHLANDNov 16, 2018FRESENIUS KABI DEUTSCHLANDADMISSIBLE

Patent Citations (25) New

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

Citation PhasePublication Number
DESCRIPTIONUS2011217442
DESCRIPTIONWO2011056487
EXAMINATIONUS5296245
EXAMINATIONUS7115297
EXAMINATIONUS7410660
INTERNATIONAL-SEARCH-REPORTUS2003091613
INTERNATIONAL-SEARCH-REPORTUS7008654
INTERNATIONAL-SEARCH-REPORTWO0060953
INTERNATIONAL-SEARCH-REPORTWO03011051
INTERNATIONAL-SEARCH-REPORTWO2006054886
INTERNATIONAL-SEARCH-REPORTWO2007097315
INTERNATIONAL-SEARCH-REPORTWO2010122332
OPPOSITIONUS2007224126
OPPOSITIONUS7115297
OPPOSITIONUS7368150
OPPOSITIONUS7410660
OPPOSITIONWO03011051
OPPOSITIONWO2006054886
OPPOSITIONWO2009098469
OPPOSITIONWO2009113845
OPPOSITIONWO2009135867
OPPOSITIONWO2011152726
OTHERUS5296245
OTHERUS7115297
OTHERUS7410660

Non-Patent Literature (NPL) Citations (13) 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
OPPOSITION- CHAN, P.S-K. et al., "Study of the shear and extensional rheology of casein, waxy maize starch and their mixtures", Food Hydrocolloids, (20070000), vol. 21, pages 716 - 725, XP055534734
OPPOSITION- DRESSLER et al., "Rheological Characterization and Modelling of Aqueous Guar Gum Solutions", 3rd International Symposium on Food Rheology and Structure, (20030300), pages 249 - 253, XP055803272
OPPOSITION- JAMES, "Extensional viscosity, an elusive property of mobile liquids", Third European Rheology Conference and Golden Jubilee Meeting of the British Society of Rheology, (19900000), page 241, 242, XP055533331
OPPOSITION- "More solutions to sticky problems, a guide to getting more from your Brookfield viscometer", Brookfield brochure, (19850000), pages 1 - 29, URL: www.brookfieldengineering.com, XP055533354
OPPOSITION- R.P. CHHABRA, "Non-Newtonian Fluids: An introduction", Rheology of Complex Fluids, (20100000), pages 3 - 34, XP055534728
OPPOSITION- HANSON, "The Effect of Saliva on the Viscosity of Thickened Drinks", Dysphagia, (20110304), pages 1 - 11, XP055533385
OPPOSITION- PADMANABHAN, "Measurement of extensional viscosity of viscoelastic liquid foods", J. Food Eng., (19950000), vol. 25, no. 3, pages 311 - 327, XP055109397
OPPOSITION- CHAN, "Filament stretchability of biopolymer fluids and controlling factors", Food Hydrocolloids, (20090000), vol. 23, no. 6, pages 1602 - 1609, XP025971282
OPPOSITION- BOURBON et al., "Characterization of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica through shear and extensional rheology: Comparison with guar gum and locust bean gum", Food Hydrocolloids, (20100000), vol. 24, doi:10.1016/j.foodhyd.2009.09.004, pages 184 - 192, XP026786615
OPPOSITION- PETRIE, C.J.S, "Extensional viscosity: a critical discussion", Journal of Non-Newtonian Fluid Mechanics, (20060830), vol. 137, no. 1-3, pages 1 - 21, XP055534742
OPPOSITION- PETRIE, "Extensional viscosity: a critical discussion", J. Non-Newtonian Fluid Mech, (20060000), vol. 137, no. 1- 3, pages 15 - 23, XP005636037
OTHER- KOLIANDRIS A-L, "Flow behaviour of biopolymer solutions and effect on saltiness perception", KOLIANDRIS A-L, KOLIANDRIS A-L, Flow behaviour of biopolymer solutions and effect on saltiness perception, PROQUEST, (201011), pages 1 - 324, XP055109399
OTHER- PADMANABHAN M., "Measurement of extensional viscosity of viscoelastic liquid foods", JOURNAL OF FOOD ENGINEERING, (19950101), vol. 25, no. 3, pages 311 - 327, XP055109397

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