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Process For Preparing Fat Continuous Emulsions - EP3376874

The patent EP3376874 was granted to Unilever on Jun 16, 2021. The application was originally filed on Nov 8, 2016 under application number EP16794293A. The patent is currently recorded with a legal status of "Opposition Rejected".

EP3376874

UNILEVER
Application Number
EP16794293A
Filing Date
Nov 8, 2016
Status
Opposition Rejected
May 3, 2024
Grant Date
Jun 16, 2021
External Links
Slate, Register, Google Patents

Patent Summary

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VANDEMOORTELE LIPIDSMar 16, 2022DE CLERCQ & PARTNERS -

Patent Citations (15) New

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

Citation PhasePublication NumberPublication Link
DESCRIPTIONEP1331988
DESCRIPTIONGB1327511
DESCRIPTIONUS3472661
DESCRIPTIONUS6322843
DESCRIPTIONWO0238263
DESCRIPTIONWO2005014158
DESCRIPTIONWO2013037605
DESCRIPTIONWO2015052026
INTERNATIONAL-SEARCH-REPORTGB1327511
INTERNATIONAL-SEARCH-REPORTUS6322843
OPPOSITIONGB1327511
OPPOSITIONUS6322843
OPPOSITIONWO2013037605
OPPOSITIONWO2013056964
OPPOSITIONWO2015052026

Non-Patent Literature (NPL) Citations (2) 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
OPPOSITION- JOHANSSON et al., "Water-in-Triglyceride Oil Emulsions. Effect of Fat Crystals on Stability", Journal of the American Oil Chemists' Society, (19950000), vol. 72, no. 8, pages 939 - 950, XP055906244-
OPPOSITION- Walstra, "Chapter 15.4: Fat Crystallization and 15.4.1: Melting Range", Physical Chemistry of Foods. Chapter 15: Crystallization, (20030101), pages 1 - 7, XP055906247-

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Dossier Documents

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