IP Verse

High Protein Liquid Enteral Nutritional Composition - EP2835059

The patent EP2835059 was granted to Nutricia on Dec 6, 2023. The application was originally filed on Mar 12, 2009 under application number EP14185561A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP2835059

NUTRICIA
Application Number
EP14185561A
Filing Date
Mar 12, 2009
Status
Granted And Under Opposition
Nov 3, 2023
Grant Date
Dec 6, 2023
External Links
Slate, Register, Google Patents

Patent Summary

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Patent Family

Patent Oppositions (4)

Patent oppositions filed by competitors challenge the validity of a granted patent. These oppositions are typically based on claims of prior art, lack of novelty, or non-obviousness. They are a key part of the process for determining a patent's strength and enforceability.

CompanyOpposition DateRepresentativeOpposition Status

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ELKINGTON AND FIFESep 5, 2024ELKINGTON AND FIFEADMISSIBLE
FRESENIUS KABI DEUTSCHLANDSep 5, 2024FRESENIUS KABI DEUTSCHLANDADMISSIBLE
FONTERRA OPERATIVE GROUPSep 4, 2024FORRESTERSADMISSIBLE
ARLA FOODS AMBAJul 29, 2024POTTER CLARKSONADMISSIBLE

Patent Citations (36) New

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

Citation PhasePublication NumberPublication Link
DESCRIPTIONEP0438783
DESCRIPTIONEP0486425
DESCRIPTIONEP0747395
DESCRIPTIONEP1314361
DESCRIPTIONEP1351587
DESCRIPTIONEP1787528
DESCRIPTIONUS2003099761
DESCRIPTIONUS2004057867
DESCRIPTIONWO2007110411
DESCRIPTIONWO2007110421
OPPOSITIONUS2003099761
OPPOSITIONUS2004057867
OPPOSITIONUS2007128341
OPPOSITIONUS5948452
OPPOSITIONWO2006042222
OPPOSITIONWO2006058538
OPPOSITIONWO2007027213
OPPOSITIONWO2007110421
OPPOSITIONWO2009011573
OPPOSITIONWO2009072884
OPPOSITIONWO2009113858
OPPOSITIONWO2010043415
OPPOSITIONWO9308697
OPPOSITIONWO9517830
OPPOSITIONWO9807328
OTHEREP2252167
OTHEREP2612561
OTHERUS2003099761
OTHERWO2009113858
SEARCHEP2612561
SEARCHUS2003099761
SEARCHUS2004057867
SEARCHUS5948452
SEARCHWO2007027213
SEARCHWO2007110421
SEARCHWO2009072884

Non-Patent Literature (NPL) Citations (8) 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- Anonymous, "Steam Tables", Process Systems, (20240101), Process Systems, URL: https://www.valvesonline.com.au/references/steam-tables/, XP093212400-
OPPOSITION- Chantrapornchai, "Influence of NaCl on optical properties, large-strain rheology and water holding capacity of heat-induced whey protein isolate gels", Food Hydrocolloids , (2002), vol. 16, XP027303973-
OPPOSITION- "Heat Treatment, Processes and Effects - Microorganisms and Conditions of Inactivation", H.G. Kessler, Food and Bio Process Engineering - Dairy Technology, 5th Edition, München, A. Kessler, (20020101), pages 130 - 216, ISBN 3-9802378-5-0, XP009559797-
OPPOSITION- Skelte G. Anema , "Chapter 8 The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk", Skelte G. Anema , Mike Boland, Harjinder Singh, and Abby Thompson, Milk proteins: From expression to Food, USA, Elsevier , (20081104), pages 239 - 282, ISBN 978-0-12-374039-7, XP009557751-
OPPOSITION- Demetriades, "Influence of pH and Heating on Physicochemical Properties of Whey Protein-Stabilized Emulsions Containing a Nonionic Surfactant", J. Agric. Food Chem, (1998), vol. 46, doi:10.1021/jf980463c, XP055172933
OPPOSITION- Macierzanka Adam, Sancho Ana I., Mills E. N. Clare, Rigby Neil M., Mackie Alan R., "Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin", Soft Matter, Royal Society of Chemistry, GB, GB , (20090101), vol. 5, no. 3, doi:10.1039/B811233A, ISSN 1744-683X, pages 538 - 550, XP093212477
OPPOSITION- Hunt, "Heat stability of oil-in-water emulsions containing milk proteins: effect of ionic strength and pH", Journal of Food Science , (1995), vol. 60, doi:10.1111/j.1365-2621.1995.tb06306.x, XP055172941
OPPOSITION- Demetriades, "Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl", Journal of Food Science, (1997), vol. 62, doi:10.1111/j.1365-2621.1997.tb03997.x, XP000691230

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Dossier Documents

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