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Chocolate And Hard Butter - EP3028579

The patent EP3028579 was granted to The Nisshin Oillio Group on May 6, 2020. The application was originally filed on Jul 11, 2014 under application number EP14832764A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3028579

THE NISSHIN OILLIO GROUP
Application Number
EP14832764A
Filing Date
Jul 11, 2014
Status
Granted And Under Opposition
Apr 3, 2020
Grant Date
May 6, 2020
External Links
Slate, Register, Google Patents

Patent Summary

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Patent Family

Patent Oppositions (3)

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AAKFeb 5, 2021HAMERADMISSIBLE
ARNOLD & SIEDSMAFeb 5, 2021ARNOLD & SIEDSMAADMISSIBLE
ARNOLD & SIEDSMAFeb 5, 2021VAN KOOIJADMISSIBLE

Patent Citations (15) New

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

Citation PhasePublication NumberPublication Link
DESCRIPTIONJP2000270769
DESCRIPTIONJP2000336389
DESCRIPTIONJPH05211837
DESCRIPTIONJPH11169191
INTERNATIONAL-SEARCH-REPORTJPH07264981
INTERNATIONAL-SEARCH-REPORTWO2011115063
OPPOSITIONEP1776870
OPPOSITIONGB827172
OPPOSITIONJPH07155106
OPPOSITIONUS4283436
OPPOSITIONWO2011115063
OPPOSITIONWO8300418
SEARCHEP2213712
SEARCHWO2012139574
SEARCHWO2013065726

Non-Patent Literature (NPL) Citations (19) 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
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OPPOSITION- Anonymous, "Crystallization", Confectionery and chocolate engineering, principles and applications, (20100101), Confectionery and chocolate engineering, principles and applications, (20221115), XP055981324-
OPPOSITION- Depoortere Liesbeth, "The use and applicability in cocoa butter equivalents (CBEs) in chocolate products", Masters Thesis Gent University, (20100101), XP055981198-
OPPOSITION- Gunstone, " VEGETABLE OILS IN FOOD TECHNOLOGY", (20200101), page 90, XP055981354-
OPPOSITION- Keijbets, E.L. ; Chen, J. ; Vieira, J., "Chocolate demoulding and effects of processing conditions", Journal of Food Engineering, ELSEVIER, AMSTERDAM, NL, AMSTERDAM, NL, (20100501), vol. 98, no. 1, ISSN 0260-8774, pages 133 - 140, XP026866230-
OPPOSITION- Lopez, C. Bourgaux, C. Lesieur, P. Riaublanc, A. Ollivon, M., "Milk fat and primary fractions obtained by dry fractionation", CHEMISTRY AND PHYSICS OF LIPIDS., LIMERICK, IR, IR , (20061001), vol. 144, no. 1, ISSN 0009-3084, pages 17 - 33, XP005706492-
OPPOSITION- Nissim Garti, Et Al., "COCOA BUTTER AND RELATED COMPOUNDS", (20120101), pages 366,367,486 - 489, XP055981197-
OPPOSITION- Noorziana Yanty, Manaf Abdul, Mohammed Jalaldeen, Marikkar Nazrim, Long Kamariah, Mohd Hasanah, 1＊ Ghazali, "Physico-Chemical Characterisation of the Fat from Red-Skin Rambutan (Nephellium lappaceum L.) Seed", Journal of Oleo Science Copyright ©2013 by Japan Oil Chemists' Society J. Oleo Sci, (20130101), vol. 62, no. 6, pages 335 - 343, XP055981200-
OPPOSITION- RALPH E. TIMMS, Confectionery Fats Handbook, (20030000), pages 88 - 90,176,229-235,256,326-327-
OPPOSITION- Talbot Geoff, "Technology of coated and filled chocolate, confectionery and bakery products", (20090101), XP055981199-
OPPOSITION- E. DEFFENSE, "Fractionation of Palm Oil", JAOCS, (19850200), vol. 62, no. 2, doi:10.1007/BF02541408, XP055549148
OPPOSITION- E. DEFFENSE, "Fractionation of Palm Oil", Journal of the American Oil Chemists' Soc, (19850201), vol. 62, no. 2, pages 376 - 385, XP001629988
OPPOSITION- Siree Chaiseri, Paul S. Dimick, "Lipid and hardness characteristics of cocoa butters from different geographic regions", Journal of the American Oil Chemists Society, Springer, DE, DE , (19891201), vol. 66, no. 12, doi:10.1007/BF02660745, ISSN 0003-021X, pages 1771 - 1776, XP008178871
OPPOSITION- KYOUNG KYU KANG et al., "Cocoa Butter Equivalents Prepared by Blending Fractionated Palm Stearin and Shea Stearin", Food Sci. Biotechnol., (20130000), vol. 22, no. 2, doi:10.1007/s10068-013-0087-8, pages 347 - 352, XP008185779
OPPOSITION- LIPP M ET AL, "Review of cocoa butter and alternative fats for use in chocolate-Part A. Compositional data", Food chemistry, Elsevier Ltd., NL, NL , (19980101), vol. 62, no. 1, doi:10.1016/S0308-8146(97)00160-X, ISSN 0308-8146, pages 73 - 97, XP002212469
OPPOSITION- M.LIPP et al., "Review of cocoa butter and alternative fats for use in chocolate - Part A. Compositional data", Food Chemistry, (19980000), vol. 62, no. 1, doi:10.1016/S0308-8146(97)00160-X, pages 73 - 97, XP002212469
OPPOSITION- C. SIMONEAU et al., "Detection and quantification of cocoa butter equivalents in chocolate model systems: analysis of triglyceride profiles by high resolution GC", Food Chemistry, (19990000), vol. 65, doi:10.1016/S0308-8146(98)00106-X, pages 111 - 116, XP002212468

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