IP Verse

Process Flavours With Low Acrylamide - EP3357345

The patent EP3357345 was granted to DSM Assets on Feb 12, 2020. The application was originally filed on Dec 22, 2006 under application number EP18155969A. The patent is currently recorded with a legal status of "Revoked".

EP3357345

DSM ASSETS
Application Number
EP18155969A
Filing Date
Dec 22, 2006
Status
Revoked
Aug 26, 2022
Publication Date
Feb 12, 2020
External Links
Slate, Register, Google Patents

Patent Summary

Patent Family

Patent Family

Patent Oppositions (3)

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OHLYNov 12, 2020UEXKULL & STOLBERGWITHDRAWN
RIECKNov 11, 2020FUCHS PATENTANWALTE PARTNERSCHAFT MBBADMISSIBLE
LESAFFRENov 10, 2020BANDPAY & GREUTERADMISSIBLE

Patent Citations (15) New

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

Citation PhasePublication Number
OPPOSITIONUS4879130
OPPOSITIONWO0232231
OPPOSITIONWO2004026042
OPPOSITIONWO2004026043
OPPOSITIONWO2004030468
OPPOSITIONWO2004032648
OPPOSITIONWO2004037007
OPPOSITIONWO2005004620
OPPOSITIONWO2005077203
OPPOSITIONWO2005082160
OPPOSITIONWO2007073945
SEARCHUS2005214411
SEARCHUS4165391
SEARCHUS4879130
SEARCHWO2004026042

Non-Patent Literature (NPL) Citations (21) 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- ASHURST, "Thermal process flavourings", Food Flavorings, (19950000), pages 276 - 308, XP055542746
OPPOSITION- CHARLES MANLEY, "Process Flavors", BOOK OF FLAVORS, Dordrecht, Springer Science and Business Media, (19940000), pages 139 - 154, XP055753914
OPPOSITION- "FLAVOR AROME SOUFRE / SULPHUR FLAVOR", Sensient Data sheet, (20150421), XP055755341
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OPPOSITION- MADLE, "Zuraktuellen Risikobewertung von Acrylamid in Lebensmitteln", Bundesgesundheitsbl, (20030000), vol. 46, pages 405 - 415, XP055755340
OPPOSITION- Nawaz M S; Ashraf '; Khan A; John E Seng; Julian E Leakey; Paul H Siitonen; Carl E Cerniglial, "Purification and Characterization of an Amidase from an Acrylamide- Degrading Rhodococcus sp.", Applied and Environmental Microbiology,, (19940000), vol. 60, pages 3343 - 3348, XP055213476
OPPOSITION- "Thermal process flavourings", P.R ASHURST, Food Flavourings, Second Edition, BLACKIE ACADEMIC & PROFESSIONAL, (19950000), pages 279 - 300, XP055542746
OPPOSITION- MARGIT DALL AASLYNG et al., "Sensory, chemical and sensometric studies of hydrolyzed vegetable protein produced by various processes", Eur. Food Res. Technol, (19990000), vol. 209, pages 227 - 236, XP055542719
OPPOSITION- BALTES, "CHEMICAL CHANGES IN FOOD BY THE MAILLARD REACTION", Food Chemistry, (19820000), vol. 9, pages 59 - 73, XP055755332
OPPOSITION- HEE JEONG CHAE; JOO H; IN M-J, "Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: effects of different enzymatic treatments on solid and protein recovery and flavor characteristics", Bioresource Technology,, (20010000), vol. 76, pages 253 - 258, XP009049996
OPPOSITION- ADAM BECALSKI et al., "Acrylamide in Foods: Occurrence, Sources, and Modeling", J. Agric. Food Chem., (20030000), vol. 51, pages 802 - 808, XP002237520
OPPOSITION- BECALSKI, "Acrylamide in foods: occurence, source and modeling", J Agric Food Chem, (20030000), vol. 51, no. 3, pages 802 - 808, XP002237520
OPPOSITION- MENDEL FRIEDMAN, "Chemistry, biochemistry, and safety of acrylamide. A review", J. Agric. Food Chem., (20030000), vol. 51, no. 16, pages 4504 - 4526, XP002276620
OPPOSITION- ZYZAK, "Acrylamide formation mechanism in heated foods", J Agric Food Chem, (20030000), vol. 51, pages 4782 - 4787, XP002276619
OPPOSITION- Margit Dall Aaslyng; Magni Martens; Leif Poll; Per Munk Nielsen; Hanne Flyge; Lone Melchior Larsen, "Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring", J. Agric. Food Chem, (19980000), vol. 46, pages 481 - 489, XP055558877
OPPOSITION- STADLER, "Acrylamide from Maillard reaction products", Nature, (20020000), vol. 419, pages 449 - 50, XP002237518
SEARCH- M S Nawaz ET AL, "Purification and characterization of an amidase from an acrylamide-degrading Rhodococcus sp", Applied and Environmental Microbiology, UNITED STATES, (19940901), pages 3343 - 3348, URL: http://aem.asm.org/content/60/9/3343.abstract, (20170112), XP055213476 [Y] 6-9 * the whole document * [A] 1-5,10-15
SEARCH- WEISSHAAR R, "ACRYLAMID IN BACKWAREN - ERBEBNISSE VON MODELLVERSUCHEN", DEUTSCHE LEBENSMITTEL-RUNDSCHAU, STUTTGART, DE, (2004), vol. 100, no. 3, pages 92 - 97, XP009035526 [Y] 6-9 * the whole document * [A] 1-5,10-15
SEARCH- HEE JEONG CHAE ET AL, "UTILIZATION OF BREWER'S YEAST CELLS FOR THE PRODUCTION OF FOOD-GRADE YEAST EXTRACT. PART 1: EFFECTS OF DIFFERENT ENZYMATIC TREATMENTS ON SOLID AND PROTEIN RECOVERY AND FLAVOR CHARACTERISTICS", BIORESOURCE TECHNOLOGY, ELSEVIER, AMSTERDAM, NL, (20010201), vol. 76, no. 3, doi:10.1016/S0960-8524(00)00102-4, ISSN 0960-8524, pages 253 - 258, XP009049996 [Y] 6-9 * page 257; table 3 * [A] 1-5,10-15
SEARCH- FRIEDMAN M, "Chemistry, biochemistry, and safety of acrylamide. A review", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, AMERICAN CHEMICAL SOCIETY. WASHINGTON, US, (20030703), vol. 51, no. 16, ISSN 0021-8561, pages 4504 - 4526, XP002276620 [Y] 6-9 * the whole document * [A] 1-5,10-15
SEARCH- ZYZAK D V ET AL, "Acrylamide formation mechanism in heated foods", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, AMERICAN CHEMICAL SOCIETY. WASHINGTON, US, (20030628), vol. 51, no. 16, ISSN 0021-8561, pages 4782 - 4787, XP002276619 [Y] 6-9 * the whole document * [A] 1-5,10-15

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