Frozen Confection Product - EP2914121

The patent EP2914121 was granted to Nestec on Nov 18, 2020. The application was originally filed on Oct 17, 2013 under application number EP13783012A. The patent is currently recorded with a legal status of "Patent Maintained As Amended".

EP2914121

NESTEC
Application Number
EP13783012A
Filing Date
Oct 17, 2013
Status
Patent Maintained As Amended
Oct 16, 2020
Grant Date
Nov 18, 2020
External Links
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UNILEVER UNILEVERJan 4, 2019TURNERWITHDRAWN

Patent Citations (8) New

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

Citation PhasePublication NumberPublication Link
INTERNATIONAL-SEARCH-REPORTUS2006280779
OPPOSITIONEP0438201
OPPOSITIONEP1880612
OPPOSITIONEP2413705
OPPOSITIONUS2010068293
OPPOSITIONUS2010247723
OPPOSITIONUS2011311703
OPPOSITIONWO2010112255

Non-Patent Literature (NPL) Citations (14) 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
EXAMINATION- MARSHALL R T ET AL, "Ice Cream. Chapter 4. Composition and Properties, Fifth Edition", ICE CREAM, XX, XX, (20000101), pages 22 - 23,28, XP002282748-
INTERNATIONAL-SEARCH-REPORT- "Ice Cream - Neslté Mövenpick La Suprema "Buttermilch Aloe Vera"", GNPD, MINTEL, (200604), Database accession no. 521212, XP002699869 [X] 1-3,14 * the whole document *-
INTERNATIONAL-SEARCH-REPORT- MARCELADE REZENDE COSTA ET AL, "Use of ultrafiltration and supercritical fluid extraction to obtain a whey buttermilk powder enriched in milk fat globule membrane phospholipids", INTERNATIONAL DAIRY JOURNAL, (20100901), vol. 20, no. 9, doi:10.1016/j.idairyj.2010.03.006, ISSN 0958-6946, pages 598 - 602, XP055068772 [X] 1,9 * page 601, column 2, paragraph 2; table 2 *
INTERNATIONAL-SEARCH-REPORT- S-H KIM ET AL, "Effect of whey pretreatment on composition and functional properties of whey protein concentrate", JOURNAL OF FOOD SCIENCE, (19890101), vol. 54, no. 1, pages 25 - 29, XP055069119 [A] 1-14 * table 5 *
OPPOSITION- BUND et al., "Blends of delactosed permeate and pro-cream in ice cream: Effects on physical, textural and sensory attributes", Int. Dairy J., (20130318), vol. 31, pages 132 - 138-
OPPOSITION- Eisner et al, "Colloids and Surfaces A: Physiochem Eng Aspects", (20050000), pages 203, 390 - 399-
OPPOSITION- Goff et al, Ice Cream, (20130000), pages 14 - 15,35,126-
OPPOSITION- H. GOFF et al., Ice Cream, (20130000), pages 76 - 77-
OPPOSITION- LEVIN et al., "Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream and cake", J Dairy Sci., (20160000), vol. 99, pages 6948 - 6960-
OPPOSITION- publication date of D14-
OPPOSITION- Sigma Aldrich characterisation data of gluconic acid, pages 1 - 2, URL: https://www.sigmaaidrich.com/catatog/product/mm/822057?lang=en&tregion= GB #-
OPPOSITION- "Whey protein concentrate", Tetrapak reference, URL: https://www.tetrapak.com/findbyfood/whey-powder/whey-protein- concentrate-
OPPOSITION- BUND et al., "Blends of delactosed permeate and pro-cream in ice cream: Effects on physical, textural and sensory attributes", Int. Dairy J., (20130318), vol. 31, pages 132 - 138, XP028593795
OPPOSITION- LEVIN et al., "Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream and cake", J Dairy Sci., (20160000), vol. 99, pages 6948 - 6960, XP029685545

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Dossier Documents

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