IP Verse

Hydroalcoholic Emulsion - EP3439483

The patent EP3439483 was granted to Cargill on Oct 22, 2025. The application was originally filed on Apr 7, 2017 under application number EP17717316A. The patent is currently recorded with a legal status of "Patent Maintained As Amended".

EP3439483

CARGILL
Application Number
EP17717316A
Filing Date
Apr 7, 2017
Status
Patent Maintained As Amended
Sep 19, 2025
Grant Date
Oct 22, 2025
External Links
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HERBSTREITH & FOX PEKTIN FABRIKENOct 5, 2022VIERINGADMISSIBLE

Patent Citations (21) New

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

Citation PhasePublication NumberPublication Link
DESCRIPTIONUS2012251687
DESCRIPTIONUS4419378
INTERNATIONAL-SEARCH-REPORTEP1078981
INTERNATIONAL-SEARCH-REPORTEP2038400
INTERNATIONAL-SEARCH-REPORTEP2127531
INTERNATIONAL-SEARCH-REPORTUS2012251687
INTERNATIONAL-SEARCH-REPORTUS3753724
INTERNATIONAL-SEARCH-REPORTUS4902517
INTERNATIONAL-SEARCH-REPORTUS5066509
INTERNATIONAL-SEARCH-REPORTWO2006079664
OPPOSITIONEP2421388
OPPOSITIONEP3372093
OPPOSITIONJP2006223189
OPPOSITIONUS2012251687
OPPOSITIONUS4419378
OPPOSITIONUS4902517
OPPOSITIONUS5066509
OPPOSITIONWO2006079664
OPPOSITIONWO2007003391
OPPOSITIONWO2009006948
OPPOSITIONWO2009075851

Non-Patent Literature (NPL) Citations (23) 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- GARY CHINGA-CARRASCO, NANOSCALE RESEARCH LETTERS, (2011), vol. 6, page 417-
DESCRIPTION- M.O. RAMIREZ-SUCRE ET AL., "The physicochemical and rheological properties of a milk drink flavoured with cajeta, a Mexican caramel jam", INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, (201105), vol. 64, no. 2, page 296-
DESCRIPTION- T.F. SCHWEIZER; P. WIIRSCH, JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, (1979), vol. 30, pages 613 - 619-
OPPOSITION- Anonymous, "BASIC textur- der neue, vielseitige Texturgeber für die gehobene Gastronomie", Internet Archive Wayback Machine, (20120529), pages 1 - 2, Internet Archive Wayback Machine, URL: https://web.archive.org/web/20120529105248/http://www.herbacuisine.de/, (20221019), XP055973014-
OPPOSITION- Anonymous, "Produktbeschreibung BASIC textur", Herbafood Ingredients GmbH, (20120701), pages 1 - 3, XP055973009-
OPPOSITION- Anonymous, "Rezepte - Phantasievolle Kreationen - Natürlicher Geschmack", Herba Cuisine, (20120101), Herba Cuisine, (20240312), XP093140512-
OPPOSITION- Anonymous, "Rezepte phantasievolle Kreationen - natürlicher Geschmack", Herbacuisine, (20131006), pages 1 - 50, Herbacuisine, URL: https://web.archive.org/web/20131006193353/http://herbacuisine.de/fileadmin/PDF/Rezeptammlung_de_red.pdf, (20250213), XP093249998-
OPPOSITION- Anonymous, "Rezepte Phantasievolle Kreationen - Natürlicher Geschmack", Herbafood Ingredients GmbH, (20120101), pages 1 - 72, XP055972997-
OPPOSITION- Anonymous, "Rezepturen präsentiert auf der KitchenParty, Wien", (20120604), pages 1 - 5-
OPPOSITION- Anonymous, "Wie hoch sind die pH-Werte von verschiedenen Lebensmitteln?", Terra Food-Tech, (20240520), pages 1 - 8, Terra Food-Tech, URL: https://web.archive.org/web/20240520235914/https://www.terrafoodtech.com/pdf/info/pH/DE_pH_lebensmitteln.pdf, (20251013), XP093250014-
OPPOSITION- D23 - Dosing protocol BASIC textur of 14.09.2012-
OPPOSITION- D24 - Dosing protocol BASIC textur of 28.12.2012-
OPPOSITION- D25 - Affidavit Dr. Matthias Roth-
OPPOSITION- D27- Appearance of citrus fiber/water mixtures-
OPPOSITION- D29 - schematic drawing - McCleary, 2019-
OPPOSITION- Schweizer Thomas F., Würsch Pierre, "Analysis of dietary fibre", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, WILEY & SONS, CHICHESTER., GB, GB , (19790601), vol. 30, no. 6, doi:10.1002/jsfa.2740300610, ISSN 0022-5142, pages 613 - 619, XP055973011
OPPOSITION- J. Wallecan, C. Mccrae, S.J.J. Debon, J. Dong, J. Mazoyer, "Emulsifying and stabilizing properties of functionalized orange pulp fibers", Food Hydrocolloids, Elsevier BV, NL, NL , (20150120), vol. 47, doi:10.1016/j.foodhyd.2015.01.009, ISSN 0268-005X, pages 115 - 123, XP055333999
OPPOSITION- Nino T. Chatsisvili; Ioannis Amvrosiadis; Vassilis Kiosseoglou;, "Physicochemical properties of a dressing-type o/w emulsion as influenced by orange pulp fiber incorporation", LWT- Food Science and Technology, Academic Press, United Kingdom, United Kingdom , (20110823), vol. 46, no. 1, doi:10.1016/j.lwt.2011.08.019, ISSN 0023-6438, pages 335 - 340, XP028343154
OPPOSITION- Eleese Cunningham, Wendy Marcason, "Does the Alcohol Used in Cooking Burn Off Completely?", JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, THE ASSOCIATION, CHICAGO, IL, US, US , (20020401), vol. 102, no. 4, doi:10.1016/S0002-8223(02)90122-7, ISSN 0002-8223, page 536, XP009552967
OPPOSITION- JORG AUGUSTIN, EVELYN AUGUSTIN, RENA L. CUTRUFELLI, STEVEN R. HAGEN, CHARLENE TEITZEL, "Alcohol retention in food preparation ", JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, THE ASSOCIATION, CHICAGO, IL, US, US , (19920401), vol. 92, no. 4, doi:10.1016/S0002-8223(21)00661-1, ISSN 0002-8223, pages 486 - 488, XP009552963
OPPOSITION- Mccleary Barry V, "Measurement of Dietary Fiber: Which AOAC Official Method of Analysis SM to Use", Journal of AOAC International, US , (20230717), vol. 106, no. 4, doi:10.1093/jaoacint/qsad051, ISSN 1060-3271, pages 917 - 930, XP093250026
OPPOSITION- Gary Chinga-Carrasco, "Cellulose fibres, nanofibrils and microfibrils: The morphological sequence of MFC components from a plant physiology and fibre technology point of view", Nanoscale Research Letters, Springer Verlag New York, (20110101), vol. 6, no. 1, doi:10.1186/1556-276X-6-417, ISSN 1556276X, page 417, XP055021830
OPPOSITION- Mccleary Barry V, Ames N, Cox J, Iilians S, Jin Y, Johnson M, Mccarthy S, Mckie V, Nishibata T, Pastell H, Plank D, Salman H, Sanders P, Santi A, Steegmans M, Yoshida M, "Total dietary fiber (CODEX definition) m foods and food ingredients by a rapid enzymatic-gravimetric method and liquid chromatography Collaborative study, first action 2017 .16", Journal of AOAC international, US , (20191129), vol. 102, no. 1, doi:10.5740/jaoacint.18-0180, ISSN 1060-3271, pages 196 - 207, XP055841574

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