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Dispersion Comprising Protein Particles, Food Product Comprising Such Dispersion And Use Of Such Dispersion - EP2793614

The patent EP2793614 was granted to Frieslandbrands on Nov 22, 2017. The application was originally filed on Dec 19, 2012 under application number EP12819152A. The patent is currently recorded with a legal status of "Opposition Rejected".

EP2793614

FRIESLANDBRANDS
Application Number
EP12819152A
Filing Date
Dec 19, 2012
Status
Opposition Rejected
Mar 13, 2020
Publication Date
Nov 22, 2017
External Links
Slate, Register, Google Patents

Patent Summary

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NUTRICIAAug 22, 2018SCHRELLADMISSIBLE

Patent Citations (13) New

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

Citation PhasePublication Number
DESCRIPTIONWO2009072885
DESCRIPTIONWO2010077137
INTERNATIONAL-SEARCH-REPORTUS2008050497
INTERNATIONAL-SEARCH-REPORTUS5021248
INTERNATIONAL-SEARCH-REPORTWO2010077137
INTERNATIONAL-SEARCH-REPORTWO9414334
OPPOSITIONEP1194973
OPPOSITIONEP1839492
OPPOSITIONEP1839504
OPPOSITIONUS2008050497
OPPOSITIONWO2009130704
OPPOSITIONWO2010077137
OPPOSITIONWO2013095131

Non-Patent Literature (NPL) Citations (11) 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- SAGLAM ET AL., FOOD HYDROCOLLOIDS, (2011), vol. 25, pages 1139 - 1148
EXAMINATION- KLEIN M ET AL, "Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate", COLLOIDS AND SURFACES. B, BIOINTERFACES, ELSEVIER, AMSTERDAM, NL, vol. 77, no. 1, doi:10.1016/J.COLSURFB.2010.01.008, ISSN 0927-7765, (20100501), pages 75 - 81, (20100303), XP026935197
EXAMINATION- F. WEINBRECK ET AL, "Composition and Structure of Whey Protein/Gum Arabic Coacervates", BIOMACROMOLECULES, (20040701), vol. 5, no. 4, doi:10.1021/bm049970v, ISSN 1525-7797, pages 1437 - 1445, XP055026861
INTERNATIONAL-SEARCH-REPORT- KLEIN M ET AL, "Interactions between whey protein isolate and gum Arabic", COLLOIDS AND SURFACES. B, BIOINTERFACES, ELSEVIER, AMSTERDAM, NL, vol. 79, no. 2, ISSN 0927-7765, (201009), pages 377 - 383, (20100618), XP027095607 [I] 20 * page 377 * * page 382, column 2 *
INTERNATIONAL-SEARCH-REPORT- DE KRUIF C G ET AL, "Complex coacervation of proteins and anionic polysaccharides", CURRENT OPINION IN COLLOID AND INTERFACE SCIENCE, LONDON, GB, (20041201), vol. 9, no. 5, doi:10.1016/J.COCIS.2004.09.006, ISSN 1359-0294, pages 340 - 349, XP004668055 [A] 1-20 * page 340 - page 342; figure 1; table 1 *
INTERNATIONAL-SEARCH-REPORT- C. SCHMITT ET AL, "Complex coacervation between [beta]-lactoglobulin and acacia gum in aqueous medium", FOOD HYDROCOLLOIDS, (19991101), vol. 13, no. 6, doi:10.1016/S0268-005X(99)00032-6, ISSN 0268-005X, pages 483 - 496, XP055059978 [A] 1-20 * page 484 *
OPPOSITION- CUNNINGHAM, M. L., "Becoming Fluent in Gum Arabic", Food Product Design, (20110000), vol. 21, no. 2, XP055515466
OPPOSITION- GARTI et al., "Hydrocolloids as Food Emulsifiers and Stabilizers", Food Structure, (19930000), vol. 12, no. 4, pages 411 - 426, XP000573547
OPPOSITION- MONTENEGRO et al., "Gum Arabic: More Than an Edible Emulsifier", Products and Ap- plications of Biopolymers, (20120000), XP055515456
OPPOSITION- DICKINSON, E., "Hydrocolloids as emulsifiers and emulsion stabilizers", Food Hydro- colloids, (20090000), vol. 23, pages 1473 - 1482, XP025971265
OPPOSITION- LI et al., "Rheological study of gum arabic solutions: Interpretation based on molecu- lar self-association", Food Hydrocolloids, (20090000), vol. 23, pages 2394 - 2402, XP026603144

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