IP Verse

Method Of Making Structured Protein Compositions - EP2706867

The patent EP2706867 was granted to Ojah on Apr 11, 2018. The application was originally filed on May 10, 2012 under application number EP12724759A. The patent is currently recorded with a legal status of "Revoked".

EP2706867

OJAH
Application Number
EP12724759A
Filing Date
May 10, 2012
Status
Revoked
Apr 25, 2023
Publication Date
Apr 11, 2018
External Links
Slate, Register, Google Patents

Patent Summary

Patent Family

Patent Family

Patent Oppositions (2)

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CLEXTRALJan 11, 2019LAVOIXADMISSIBLE
NESTLEJan 9, 2019CMS CAMERON MCKENNA NABARRO OLSWANGADMISSIBLE

Patent Citations (38) New

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

Citation PhasePublication Number
DESCRIPTIONUS3117006
DESCRIPTIONUS4118164
DESCRIPTIONUS4276319
DESCRIPTIONUS4600311
DESCRIPTIONUS4763569
DESCRIPTIONWO03007729
DESCRIPTIONWO2009105654
INTERNATIONAL-SEARCH-REPORTFR2827123
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INTERNATIONAL-SEARCH-REPORTUS3800053
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OPPOSITIONEP0010798
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OPPOSITIONUS3914457
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OPPOSITIONUS4042715
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OPPOSITIONUS4118164
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OPPOSITIONUS5962057
OPPOSITIONWO03007729
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OPPOSITIONWO9636242

Non-Patent Literature (NPL) Citations (16) 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
DESCRIPTION- CHEFTEL ET AL., FOOD REVIEWS INTERNATIONAL, (1992), vol. 8, no. 2, pages 235 - 275
DESCRIPTION- KITABATAKE, JOURNAL OF FOOD SCIENCE, (1985), vol. 50, pages 1260 - 1264
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INTERNATIONAL-SEARCH-REPORT- CHEN F L ET AL, "System parameters and product properties response of soybean protein extruded at wide moisture range", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, vol. 96, no. 2, doi:10.1016/J.JFOODENG.2009.07.014, ISSN 0260-8774, (20100101), pages 208 - 213, (20090725), XP026666132 [I] 12,13 * figures 4a,b,c,d * * conclusion *
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OPPOSITION- Cheftel et al., "3 NOUVEAUX PROCEDES DE TEXTURATION PROTEIQUE PAR CUISSON-EXTRUSION A TENEUR ELEVEE EN EAU", LA CUISSON-EXTRUSION, (19940000), pages 45 - 83, XP055598402
OPPOSITION- "CHEFTEL J C ET AL, ''NEW PROTEIN TEXTURIZATION PROCESSES BY EXTRUSION COOKING AT HIGH MOISTURE LEVELS", FOOD REVIEWS INTERNATIONAL, NEW YORK, NY, US, (19920101), vol. 8, no. 2, pages 235 - 275, XP000372089
OPPOSITION- C MERCIER et al., "Chapter 11 EXTRUSION COOKING OF HIGH-MOISTURE PROTEIN FOODS", C MERCIER et al., Akinori Noguchi, Extrusion Cooking, (19890000), pages 343 - 370, XP055598408
OPPOSITION- "Technologie", CLEXTRUSION Magazine, (19990400), page 8pp, XP055598460
OPPOSITION- "Sotghum Oil - Stannous Chloride", Igoe, Dictionary of Food Ingredients Fifith Edition, (20110000), pages 135 - 136, XP055598399
OPPOSITION- CHEN F L et al., "System parameters and product properties response of soybean protein extruded at wide moisture range", J OURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, (20100101), vol. 96, no. 2, doi:10.1016/j.jfoodeng.2009.07.014, pages 208 - 213, XP026666132
OPPOSITION- MILIVOJE, "Design of Extrusion Dies", (20060000), pages 633 - 649, XP055125540
OPPOSITION- M.M. KOSTIC et al., "Reifschneider, Design of extrusion dies", Encyclopedia of Chem. Process., (20060000), pages 633 - 649, XP055125540
OPPOSITION- KITABATAKE N, "Continuous gel formation by HTST extrusion- cooking: soy proteins", JOURNAL OF FOOD SCEINCE, (19850000), vol. 50, pages 1260 - 1265, XP002665976
OPPOSITION- S. LIN et al., "Extrusion Process Parameters, Sensory Characteristics, and Structural Properties of a High Moisture Soy Protein Meat Analog", JOURNAL OF FOOD SCIENCE, (20020401), vol. 67, no. 3, doi:10.1111/j.1365-2621.2002.tb09454.x, pages 1066 - 1072, XP055007530

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