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Chocolate Production Method And Apparatus - EP2809173

The patent EP2809173 was granted to Temple University OF The Commonwealth System OF Higher Education on Oct 4, 2017. The application was originally filed on Jan 31, 2013 under application number EP13743146A. The patent is currently recorded with a legal status of "Opposition Rejected".

EP2809173

TEMPLE UNIVERSITY OF THE COMMONWEALTH SYSTEM OF HIGHER EDUCATION
Application Number
EP13743146A
Filing Date
Jan 31, 2013
Status
Opposition Rejected
Jul 10, 2020
Grant Date
Oct 4, 2017
External Links
Slate, Register, Google Patents

Patent Summary

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NESTLEJul 4, 2018LUMSDENADMISSIBLE

Patent Citations (13) New

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

Citation PhasePublication NumberPublication Link
DESCRIPTIONUS4208440
DESCRIPTIONWO2010012032
INTERNATIONAL-SEARCH-REPORTUS2004013776
INTERNATIONAL-SEARCH-REPORTUS2011217432
INTERNATIONAL-SEARCH-REPORTUS4208440
INTERNATIONAL-SEARCH-REPORTUS5332588
INTERNATIONAL-SEARCH-REPORTUS5676995
INTERNATIONAL-SEARCH-REPORTWO2010012032
OPPOSITIONRU2025981
SEARCHUS4208440
SEARCHWO0249447
SEARCHWO2006065775
SEARCHWO2010012032

Non-Patent Literature (NPL) Citations (5) 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- DAUBERT et al., "3. Dimensional analsis of the electrorheological behavior of milk chocolate", DAUBERT et al., Tunick et al, New Techniques in the Analysis of Foods, (19980000), pages 19 - 23, 35, XP055501812-
OPPOSITION- DAUBERT et al., "ELECTRORHEOLOGICAL BEHAVIOR OF MILK CHOCOLATE", Journal of Texture Studies, (19960000), vol. 27, pages 93 - 108, XP055501793-
OPPOSITION- URL: https://en.wikipedia.org/wiki/Electrorheological_fluid-
OPPOSITION- Rongjia Tao et al., "Electrorheology leads to healthier and tastier chocolate", PNAS, (20160705), vol. 113, no. 27, pages 7399 - 7402, XP055501799
OPPOSITION- DAUBERT et al., "PREDICTING THE ELECTRORHEOLOGICAL BEHAVIOR OF MILK CHOCOLATE", Journal of Food Proces Engineering, (19980000), vol. 21, no. 3, pages 249 - 261, XP055501803

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