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A Method Of Inhibiting Isomerization Of A Reducing Saccharide Upon Thermal Treatment - EP3375291

The patent EP3375291 was granted to CHR Hansen HMO on Aug 10, 2022. The application was originally filed on Mar 17, 2017 under application number EP17161671A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3375291

CHR HANSEN HMO
Application Number
EP17161671A
Filing Date
Mar 17, 2017
Status
Granted And Under Opposition
Jul 8, 2022
Grant Date
Aug 10, 2022
External Links
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Patent Oppositions (2)

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GLYCOMMay 10, 2023ADMISSIBLE
FRIESLANDCAMPINA NEDERLANDMay 3, 2023ADMISSIBLE

Patent Citations (12) New

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

Citation PhasePublication NumberPublication Link
DESCRIPTIONEP20160196486-
EXAMINATIONEP3315610
OPPOSITIONEP3315610
OPPOSITIONWO2015032412
OPPOSITIONWO2015036138
OTHEREP3315610
SEARCHEP0349712
SEARCHGB423063
SEARCHUS2016376616
SEARCHUS2826502
SEARCHWO2015032413
SEARCHWO2015150328

Non-Patent Literature (NPL) Citations (31) 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- Abrahamson Agnes, "Galactose in dairy products", Master's Thesis, Swedish University of Agricultural Sciences, (20150101), Master's Thesis, Swedish University of Agricultural Sciences, URL: https://stud.epsilon.slu.se/7718/1/abrahamson_a_150317.pdf, (20240415), XP093151668-
OPPOSITION- Anonymous, "Pasteurization", Wikipedia, (20230409), Wikipedia, URL: https://en.wikipedia.org/w/index.php?title=Pasteurization&oldid=1149019618, XP093160202-
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OPPOSITION- GEIER, H. et al., "Formation of lactulose during heat treatment of milk", Milchwissenschaft, (19830000), vol. 38, pages 475 - 477, XP055867726-
OPPOSITION- Geier H, Klostermeyer H, "Formation of lactulose during heat treatment of milk", Milchwissenschaft, (19830101), vol. 38, no. 8, pages 475 - 477, XP055867726-
OPPOSITION- I. Martinez-Castro, Olano, A., "Influence of thermal processing on carbohydrate composition of milk. Formation of epilactose.", Milchwissenschaft, (19800101), vol. 35, no. 1, pages 5 - 8, XP055720606-
OPPOSITION- Jennewein Biotechnologie, GmgH, "2'-Fucosyllactose (Part 1)", GRAS Notices, no. 571, pages 1 - 471, GRAS Notices, URL: https://www.cfsanappsexternal.fda.gov/scripts/fdcc/?set=GRASNotices&id=571&sort=GRN_No&order=DESC&startrow=1&type=basic&search=571, XP009556136-
OPPOSITION- MARTINEZ-CASTRO, I. et al., "Influence of thermal processing on carbohydrate composition of milk. Formation of epilactose", Milchwissenschaft-milk Science International, (19800000), vol. 35, pages 5 - 8, XP055720606-
OPPOSITION- Montilla, A. ; del Castillo, M.D. ; Sanz, M.L. ; Olano, A., "Egg shell as catalyst of lactose isomerisation to lactulose", Food chemistry, Elsevier Ltd., NL, NL , (20050501), vol. 90, no. 4, ISSN 0308-8146, pages 883 - 890, XP027770276-
OPPOSITION- T. C. Mcilvaine, "A BUFFER SOLUTION FOR COLORIMETRIC COMPARISON", Journal of Biological Chemistry, (19210101), vol. 49, no. 1, pages 183 - 186, XP093160190-
OPPOSITION- Arthur A. Teixeira, "6 Thermal Food Preservation Techniques (Pasteurization, Sterilization, Canning and Blanching)", Arthur A. Teixeira, Suvendu Bhattacharya, Conventional and Advanced Food Processing Technologies, First Edition, John Wiley & Sons. Ltd., (20150101), pages 115 - 128, doi:10.1002/9781118406281.ch6, ISBN 978-1-118-40632-8, XP009555323
OPPOSITION- Tatiana Koutchma, "14 Pasteurization and Sterilization", Tatiana Koutchma, Da-Wen Sun, Handbook of Food Safety Engineering (1st Edition) - Part Three - Conventional Processing Systems of Producing Safe Foods, Blackwell Publishing, (20111107), pages 355 - 370, doi:10.1002/9781444355321.ch14, ISBN 978-1-4443-3334-3, XP009554092
OPPOSITION- Thayanithy K., Harding G., Wase D. A. J., "Rearrangement of lactose on sterilization", Biotechnology Letters, Kluwer Academic Publishers, Dordrecht, Dordrecht , (19820701), vol. 4, no. 7, doi:10.1007/BF01134589, ISSN 0141-5492, pages 423 - 424, XP093151676
OPPOSITION- Isabel Martinez-Castro, "Modifications and interactions of lactose with mineral components of milk during heating processes", Food chemistry, Elsevier Ltd., NL, NL , (19860101), vol. 21, no. 3, doi:10.1016/0308-8146(86)90019-1, ISSN 0308-8146, pages 211 - 221, XP093160195
OPPOSITION- Watanabe, M. Aizawa, Y. Iida, T. Aida, T.M. Levy, C. Sue, K. Inomata, H., "Glucose reactions with acid and base catalysts in hot compressed water at 473K", Carbohydrate Research, PERGAMON, GB, GB , (20050905), vol. 340, no. 12, doi:10.1016/j.carres.2005.06.017, ISSN 0008-6215, pages 1925 - 1930, XP004993244
OPPOSITION- A. MONTILLA et al., "Egg shell as catalyst of lactose isomerisation to lactulose", Food Chemistry, vol. 90, no. 4, doi:10.1016/j.foodchem.2004.05.042, ISSN 0308-8146, (20050000), pages 883 - 890, URL: https://doi.org/10.1016/j.foodchem. 2004.05.04 2, XP025282872
OPPOSITION- Montilla, A. del Castillo, M.D. Sanz, M.L. Olano, A., "Egg shell as catalyst of lactose isomerisation to lactulose", Food chemistry, Elsevier Ltd., NL, NL , (20050501), vol. 90, no. 4, doi:10.1016/j.foodchem.2004.05.042, ISSN 0308-8146, pages 883 - 890, XP004615605
OPPOSITION- ROBERT KLEWICKI, "The stability of gal-polyols and oligosaccharides during pasteurization at a low pH", LWT - Food Science and Technology, vol. 40, no. 7, doi:10.1016/j.lwt.2006.08.008, ISSN 0023-6438, (20070000), pages 1259 - 1265, URL: https://doi.org/10.1016/j.lwt. 2006.08.00 8, XP022056240
OPPOSITION- J. P. Kass, L. S. Palmer, "Browning of Autoclaved Milk Chemical Factors Involved", Industrial and Engineering Chemistry, American Chemical Society, US, US , (19401001), vol. 32, no. 10, doi:10.1021/ie50370a019, ISSN 0019-7866, pages 1360 - 1366, XP055660544
OPPOSITION- KASS, JORDEN PAUL et al., "Browning of Autoclaved Milk Chemical Factors Involved", Industrial & Engineering Chemistry, (19400000), vol. 32, doi:10.1021/ie50370a019, pages 1360 - 1366, XP055660544
OPPOSITION- J.L. García‐Bantos, A. Olano, N. Corzo, "Changes in the Carbohydrate Fraction during Manufacture and Storage of Enteral Formulas", Journal of Food Science, Wiley-Blackwell Publishing, Inc, US, US , (20021101), vol. 67, no. 9, doi:10.1111/j.1365-2621.2002.tb09571.x, ISSN 0022-1147, pages 3232 - 3235, XP093160187
OPPOSITION- Anonymous, "Flash Pasteurization ", Wikipedia, doi:10.4315/0362-028X-67.12.2719, (20230317), Wikipedia, URL: https://en.wikipedia.org/w/index.php?title=Flash_pasteurization&oldid=1145151495, XP093160204
OTHER- J. P. Kass, L. S. Palmer, "Browning of Autoclaved Milk Chemical Factors Involved", Industrial and Engineering Chemistry, US , (19401001), vol. 32, no. 10, doi:10.1021/ie50370a019, ISSN 0019-7866, pages 1360 - 1366, XP055660544
SEARCH- MONTILLA A ET AL, "Egg shell as catalyst of lactose isomerisation to lactulose", FOOD CHEMISTRY, ELSEVIER LTD, NL, vol. 90, no. 4, ISSN 0308-8146, (20050501), pages 883 - 890, (20050501), XP027770276 [X] 1-4,6-10 * 2.2.1 Heat treatment; page 885, column left * * 3.4 Influence of pH; page 888, column left * [I] 5-
SEARCH- NOOSHKAM MAJID ET AL, "Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides", FOOD CHEMISTRY, (20151231), vol. 200, doi:10.1016/J.FOODCHEM.2015.12.094, ISSN 0308-8146, pages 1 - 9, XP029401249 [X] 1,6-10 * 2.2. Microwave isomerization of lactose; page 2, column left * * 3.1 Microwave assisted isomerization of lactose to lactulose; page 3, column right *
SEARCH- BRAM VIVIJS ET AL, "Identification of Genes Required for Growth of Escherichia coli MG1655 at Moderately Low pH", FRONTIERS IN MICROBIOLOGY, (20161025), vol. 7, doi:10.3389/fmicb.2016.01672, XP055385108 [X] 8-9,11-12,17 * 2.3 Determination of growth curves via OD measurements; page 4, paragraph 2 *

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