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Method For Obtaining Bloom-Retarding Components For Confectionary Products - EP2916661

The patent EP2916661 was granted to AAK Denmark on Sep 18, 2024. The application was originally filed on Nov 6, 2013 under application number EP13792250A. The patent is currently recorded with a legal status of "Patent Maintained As Amended".

EP2916661

AAK DENMARK
Application Number
EP13792250A
Filing Date
Nov 6, 2013
Status
Patent Maintained As Amended
Aug 15, 2024
Grant Date
Sep 18, 2024
External Links
Slate, Register, Google Patents

Patent Summary

Patent Family

Patent Family

Patent Oppositions (2)

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CompanyOpposition DateRepresentativeOpposition Status

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CARGILLNov 27, 2019FORRESTERSADMISSIBLE
BUNGE LODERS CROKLAANNov 18, 2019POTTER CLARKSONADMISSIBLE

Patent Citations (17) New

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

Citation PhasePublication NumberPublication Link
INTERNATIONAL-SEARCH-REPORTEP2319329
INTERNATIONAL-SEARCH-REPORTUS2001028914
INTERNATIONAL-SEARCH-REPORTUS2010112161
INTERNATIONAL-SEARCH-REPORTUS4465703
INTERNATIONAL-SEARCH-REPORTWO2012139574
OPPOSITIONEP0188122
OPPOSITIONEP0354025
OPPOSITIONEP2319329
OPPOSITIONUS2001028914
OPPOSITIONUS2005014237
OPPOSITIONUS2010112161
OPPOSITIONUS4465703
OPPOSITIONUS5210241
OPPOSITIONWO2008113524
OPPOSITIONWO2011161213
OPPOSITIONWO2012139574
OPPOSITIONWO2014071955

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- ED GARTI et al., "Cocoa Butter and Related Compounds", A Lechter of the book, (20120000), pages 213 - 232, XP055655671-
OPPOSITION- G CALLIAUW et al., "Improving the physical and chemical properties of cocoa butter by selected oil processing technologies", Crystallisation and Physical Properties of Fats, Belgium, (20080618), pages 1 - 27, XP055655659-
OPPOSITION- "Production and characteristic properties", Confectionery Fats Handbook, (20030000), pages 191 - 201, XP055424596-
OPPOSITION- ROZENDAAL A, "Interesterification of Fats and Oils. In: Edible Fats and Oils Processing: basic principles and modern practices", Word conference proceedings, (19900000), pages 153 - 154, XP055654190-
OPPOSITION- "Specialty fats versus cocoa butter", Specialty fats versus cocoa butter, (19910000), pages 33 - 39, XP055349160-
OPPOSITION- LONCHAMPT et al., Eur J Lipid Sci Technol, (20040000), vol. 106, pages 241 - 274, XP055013602
OPPOSITION- DE CLERCQ et al., "Influence of cocoa butter refining on the quality of milk chocolate", Journal of Food Engineering, (20120000), vol. 111, pages 412 - 419, XP028476675
OPPOSITION- NAWAR, "Chemical Changes in Lipids Produced by Thermal Processing", J. Chem. Educ., (19840000), vol. 61, no. 4, pages 299 - 302, XP055654176

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Dossier Documents

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