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Agent For Delaying The Gelling Temperature Of Starch Including Short-Chain Fructooligosaccharides (Scfos) - EP3222658

The patent EP3222658 was granted to Beghin Meiji on Aug 12, 2020. The application was originally filed on Mar 24, 2017 under application number EP17162898A. The patent is currently recorded with a legal status of "Revoked".

EP3222658

BEGHIN MEIJI
Application Number
EP17162898A
Filing Date
Mar 24, 2017
Status
Revoked
Jun 3, 2022
Grant Date
Aug 12, 2020
External Links
Slate, Register, Google Patents

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TIENSE SUIKERRAFINADERIJMay 12, 2021 -

Patent Citations (14) New

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

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OPPOSITIONCN104872255
OPPOSITIONCN105212228
OPPOSITIONJP2014138579
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OPPOSITIONWO2009112464
OPPOSITIONWO2012120154
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SEARCHWO2012120154

Non-Patent Literature (NPL) Citations (12) 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
DESCRIPTION- RODRIGUEZ-SANDOVAL E., STARCH/STâRCKE, (2014), vol. 66, pages 678 - 684-
OPPOSITION- Vasso Psimouli, Vassiliki Oreopoulou, "The effect of alternative sweeteners on batter rheology and cake properties", Journal of the Science of Food and Agriculture, (20120115), vol. 92, no. 1, doi:10.1002/jsfa.4547, ISSN 00225142, pages 99 - 105, XP055035160
OPPOSITION- Lai Phoency, Shiau Chi-Juan, Wang Chiun-Cr, "Effects of oligosaccharides on phase transition temperatures and rheological characteristics of waxy rice starch dispersion", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, GB , (20120501), vol. 92, no. 7, doi:10.1002/jsfa.4712, ISSN 0022-5142, pages 1389 - 1394, XP055953839
OPPOSITION- JULIA RODRÍGUEZ-GARCÍA et al., "Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties", Food Bioprocess Technol, (20140000), vol. 7, doi:10.1007/s11947-013-1066-z, pages 964 - 974, XP055562549
OPPOSITION- MENSINK, MAARTEN et al., "Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics", Carbohydrate Polymers, (20150000), vol. 130, doi:10.1016/j.carbpol.2015.05.026, pages 405 - 419, XP029175036
OPPOSITION- Felisberto Mária Herminia Ferrari; Galvão Maria Teresa Esteves Lopes; Picone Carolina Siqueira Franco; Cunha Rosiane Lopes; Pollonio Marise Aparecida Rodrigues , "Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions", LWT- Food Science and Technology, United Kingdom , (19000101), vol. 60, no. 1, doi:10.1016/j.lwt.2014.08.004, ISSN 0023-6438, pages 148 - 155, XP029079542
OPPOSITION- Lecerf J. M., Clerc E., Jaruga A., Wagner A., Respondek F., "Postprandial glycaemic and insulinaemic responses in adults after consumption of dairy desserts and pound cakes containing short-chain fructo-oligosaccharides used to replace sugars", Journal of Nutritional Science, (20150101), vol. 4, doi:10.1017/jns.2015.22, pages 1 - 7, XP055953836
OPPOSITION- FRANCK, A., "Technological functionality of inulin and oligofructose", British Journal of Nutrition, (20020000), vol. 87, no. Suppl. 2, doi:10.1079/BJN/2002550, pages S287 - S291, XP002617025
OPPOSITION- Jie Zeng, Hu Yajie, Gao Haiyan, Sun Junliang, Ma Hanjun, "Fructooligosaccharides Impact on the Hydration and Retro-Gradation of Wheat Starch and Gel", INTERNATIONAL JOURNAL OF FOOD PROPERTIES, US , (20160101), vol. 19, no. 12, doi:10.1080/10942912.2015.1136937, ISSN 1094-2912, pages 2682 - 2692, XP055324360
SEARCH- EDUARDO RODRIGUEZ-SANDOVAL ET AL, "Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread", STARCH: INTERNATIONAL JOURNAL FOR THE INVESTIGATION, PROCESSING AND USE OF CARBOHYDRATES AND THEIR DERIVATIVES, DE, (20140225), vol. 66, no. 7-8, doi:10.1002/star.201300233, ISSN 0038-9056, pages 678 - 684, XP055324359 [X] 1-4,6,8,9 * the whole document * * en particulier : abrégé ; "materials and methods" ; "results and discussion" ; figure 1 ; tableaux 1-4 * [I] 5,7
SEARCH- FELISBERTO MÁRIA HERMINIA FERRARI ET AL, "Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions", LWT- FOOD SCIENCE AND TECHNOLOGY, (2015), vol. 60, no. 1, doi:10.1016/J.LWT.2014.08.004, ISSN 0023-6438, pages 148 - 155, XP029079542 [A] 1-9 * Available online 14-08-2014 * * the whole document *
SEARCH- JIE ZENG ET AL, "Fructooligosaccharides Impact on the Hydration and Retro-Gradation of Wheat Starch and Gel", INTERNATIONAL JOURNAL OF FOOD PROPERTIES, US, (2016), vol. 19, no. 12, doi:10.1080/10942912.2015.1136937, ISSN 1094-2912, pages 2682 - 2692, XP055324360 [X] 1-4,6,8,9 * Published online 17-02-2016 * * the whole document * * en particulier : abrégé ; "material and methods" ; "results and discussion" ; figures 1-4 ; tableaux 1-3 * [I] 5,7

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