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Whey Protein-Based, High Protein, Yoghurt-Like Product, Ingredient Suitable For Its Production, And Method Of Production - EP3217801

The patent EP3217801 was granted to Arla Foods Amba on Dec 27, 2023. The application was originally filed on Nov 16, 2015 under application number EP15797639A. The patent is currently recorded with a legal status of "Patent Maintained As Amended".

EP3217801

ARLA FOODS AMBA
Application Number
EP15797639A
Filing Date
Nov 16, 2015
Status
Patent Maintained As Amended
Nov 24, 2023
Grant Date
Dec 27, 2023
External Links
Slate, Register, Google Patents

Patent Summary

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FONTERRA OPERATIVE GROUPFeb 17, 2020FORRESTERSADMISSIBLE

Patent Citations (29) New

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

Citation PhasePublication Number
DESCRIPTIONDE102012216990
DESCRIPTIONDE19950240
DESCRIPTIONUS2008305235
DESCRIPTIONUS5217741
DESCRIPTIONUS6605311
DESCRIPTIONWO2007110411
DESCRIPTIONWO2008063115
DESCRIPTIONWO2010120199
INTERNATIONAL-SEARCH-REPORTEP0250623
INTERNATIONAL-SEARCH-REPORTEP0485663
INTERNATIONAL-SEARCH-REPORTUS5882705
INTERNATIONAL-SEARCH-REPORTWO0197629
INTERNATIONAL-SEARCH-REPORTWO2011015443
OPPOSITIONCN102550669
OPPOSITIONEP1589821
OPPOSITIONEP2486803
OPPOSITIONJP2004344042
OPPOSITIONUS2008305235
OPPOSITIONUS5217741
OPPOSITIONWO2004030464
OPPOSITIONWO2005041677
OPPOSITIONWO2006034857
OPPOSITIONWO2007110411
OPPOSITIONWO2010120199
OPPOSITIONWO2012081982
OPPOSITIONWO2013065014
OPPOSITIONWO9300832
OPPOSITIONWO9737548
OPPOSITIONWO9938389

Non-Patent Literature (NPL) Citations (6) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference Text
OPPOSITION- Declaration of Annigje Dentener declared 30-04 -2020
OPPOSITION- Dilek Saglam, "Design and Functionality of Dense Protein Particles", Thesis, Wageningen University, pages 1 - 208, Thesis, URL: https://library.wur.nl/WebQuery/wurpubs/fulltext/238419, (20200430), XP055690591
OPPOSITION- Frank V Kosikowski, Et Al, "Cultures and starters", Cheese and fermented milk foods volume I, Kosikowski, (19990101), pages 1 - 10, XP055690598
OPPOSITION- LADAN RABIEY et al., "Effect of protein composition on the rheological properties of acid-induced whey protein gels", the Journal, Food Hydrocolloids, (20090000), vol. 23, doi:10.1016/j.foodhyd.2008.07.009, pages 973 - 979, XP025573973
OPPOSITION- Taco Nicolai; Michel Britten; Christophe Schmitt;, "Beta-Lactoglobulin and WPI aggregates: Formation, structure and applications", Food Hydrocolloids, Elsevier BV, NL, NL, (20110208), vol. 25, no. 8, doi:10.1016/j.foodhyd.2011.02.006, ISSN 0268-005X, pages 1945 - 1962, XP028255546
OPPOSITION- BRITTEN et al., "Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerisation", Journal Food Hydrocolloids, (20010000), vol. 15, doi:10.1016/S0268-005X(01)00049-2, pages 609 - 617, XP002317705

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