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A Beverage Product With Free Divalent Cations Protein Aggregation And A Method Producing Thereof - EP3554248

The patent EP3554248 was granted to Nestle on Nov 6, 2024. The application was originally filed on Dec 18, 2017 under application number EP17823091A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3554248

NESTLE
Application Number
EP17823091A
Filing Date
Dec 18, 2017
Status
Granted And Under Opposition
Oct 3, 2024
Grant Date
Nov 6, 2024
External Links
Slate, Register, Google Patents

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COMPAGNIE GERVAIS DANONEJul 30, 2025ADMISSIBLE

Patent Citations (18) New

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

Citation PhasePublication NumberPublication Link
DESCRIPTIONCN104489097
DESCRIPTIONUS2013011515
DESCRIPTIONWO2006065135
INTERNATIONAL-SEARCH-REPORTEP0235971
INTERNATIONAL-SEARCH-REPORTUS2005266138
INTERNATIONAL-SEARCH-REPORTWO2011076572
INTERNATIONAL-SEARCH-REPORTWO2015177145
INTERNATIONAL-SEARCH-REPORTWO2016059321
INTERNATIONAL-SEARCH-REPORTWO2016102500
INTERNATIONAL-SEARCH-REPORTWO2016102503
INTERNATIONAL-SEARCH-REPORTWO2016142278
INTERNATIONAL-SEARCH-REPORTWO2017021428
OPPOSITIONEP3554250
OPPOSITIONUS2005266138
OPPOSITIONUS5855936
OPPOSITIONUS5928691
OPPOSITIONWO2016102503
OPPOSITIONWO2016142278

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 TextLink
DESCRIPTION- C. HOLT, "An equilibrium thermodynamic model of the sequestration of calcium phosphate by casein micelles and its application to the calculation of the partition of salts in milk", Eur. J. Phys., (20040000), vol. 33, pages 421 - 434-
DESCRIPTION- I.R. MCKINNON et al., "Diffusing-wave spectroscopy investigation of heated reconstituted skim milks containing calcium chloride", Food Hydrocolloids, (20090000), doi:doi:10.1016/j.foodhyd.2008.08.009, pages 1127 - 1133, XP025817627
DESCRIPTION- L. RAMASUBRAMANIAN et al., "The rheological properties of calcium-induced milk gels", J. Food Engineering, (20140000), doi:doi:10.1016/j.jfoodeng.2014.01.020, pages 45 - 51, XP055395360
DESCRIPTION- T. PHAN-XUAN et al., "Tuning the structure of protein particles and gels with calcium or sodium ions", Biomacromolecules, (20130000), vol. 14, no. 6, doi:doi:10.1021/bm400347d, pages 1980 - 1989, XP055395366
DESCRIPTION- D. L. VAN HEKKEN et al., "Rheology and Microstructure of Chemically Superphosphorylated Whole Casein", J. Dairy Sci., (19970000), vol. 80, doi:doi:10.3168/jds.S0022-0302(97)76236-2, pages 2740 - 2750, XP055395371
INTERNATIONAL-SEARCH-REPORT- MCKINNON I R ET AL, "Diffusing-wave spectroscopy investigation of heated reconstituted skim milks containing calcium chloride", FOOD HYDROCOLLOIDS, ELSEVIER BV, NL, vol. 23, no. 4, doi:10.1016/J.FOODHYD.2008.08.009, ISSN 0268-005X, (20090601), pages 1127 - 1133, (20080822), XP025817627 [A] 1-16 * the whole document *
INTERNATIONAL-SEARCH-REPORT- NI YINGZHOU ET AL, "Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: Formation of gel-like micro-particles", INTERNATIONAL DAIRY JOURNAL, ELSEVIER APPLIED SCIENCE, BARKING, GB, (20150718), vol. 51, doi:10.1016/J.IDAIRYJ.2015.07.003, ISSN 0958-6946, pages 8 - 15, XP029265280 [A] 1-16 * the whole document *
OPPOSITION- Alicia Noelle Jones, "Density of milk", The Physics factbook, (20020101), pages 1 - 2, The Physics factbook, URL: https://hypertextbook.com/facts/2002/AliciaNoelleJones.shtml, (20190129), XP055548854-
OPPOSITION- Anonymous, "Definitions - IDFA", Definitions - IDFA, IDFA - International Dairy Foods Association, (20250812), pages 1 - 4, Definitions - IDFA, URL: https://www.idfa.org/definition, XP093304398-
OPPOSITION- Anonymous, "Lait UHT", Wikipédia, (20241031), pages 1 - 4, Wikipédia, URL: https://fr.wikipedia.org/w/index.php?title=Lait_UHT&oldid=219897808, XP093304401-
OPPOSITION- Anonymous, "© Malvern Panalytical 2017 Mastersizer 3000 Customer Training Course", (20170101), pages 1 - 60, URL: https://www.anamet.cz/wp-content/uploads/2022/02/a_ms3000_training_1.pdf, (20230120), XP093015960-
OPPOSITION- Martin Nicole, "Pasteurized versus Ultra-Pasteurized Milk -Why Such Long Sell-By Dates?", Milk Quality Improvement Program, Cornell CALS - College of Agriculture and Life Sciences, (20201012), pages 1 - 2, Milk Quality Improvement Program, URL: https://cals.cornell.edu/sites/default/files/2023-04/pasteurization-fact-sheet-v1.pdf, XP093304405-
OPPOSITION- "Nonfat Dry Milk Ingredients", Dairy Management Inc., (20050101), pages 1 - 2, Dairy Management Inc., URL: http://www.thinkusadairy.org/assets/Documents/Customer Site/C3-Using Dairy/C3.7-Resources and Insights/03-Application and Technical Materials/NDM_Spec.pdf, (20150407), XP055181305-
OPPOSITION- Kailasapathy Kasipathy, "Chemical Composition, Physical, and Functional Properties of Milk and Milk Ingredients", Dairy Processing and Quality Assurance, Wiley, (20151221), pages 77 - 105, doi:10.1002/9781118810279.ch04, ISBN 978-1-118-81027-9, XP093238746
OPPOSITION- Tanja Wüstenberg, "Chapter 1: General Overview of Food Hydrocolloids", Cellulose and Cellulose Derivatives in the Food Industry: Fundamentals and Applications, Wiley , (20150101), pages 1 - 68, doi:10.1002/9783527682935.ch01, ISBN 978-3-527-33758-3, XP055607555
OPPOSITION- Lakshmi Ramasubramanian, Bruce R. D’arcy, Hilton C. Deeth, H. Eustina Oh, "The rheological properties of calcium-induced milk gels", Journal of Food Engineering, ELSEVIER, AMSTERDAM, NL, AMSTERDAM, NL, (20140202), vol. 130, doi:10.1016/j.jfoodeng.2014.01.020, ISSN 0260-8774, pages 45 - 51, XP055395360
OPPOSITION- Silanikove Nissim, Shapiro Fira, Shamay Avi, "Use of an ion-selective electrode to determine free Ca ion concentration in the milk of various mammals", Journal of Dairy Research, Cambridge University Press., Cambridge, UK, Cambridge, UK, (20030501), vol. 70, no. 2, doi:10.1017/S0022029903006083, ISSN 0022-0299, pages 241 - 243, XP009562448
OPPOSITION- Nguyen Bach T., Balakrishnan Gireeshkumar, Jacquette Boris, Nicolai Taco, Chassenieux Christophe, Schmitt Christophe, Bovetto Lionel, "Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate", Biomacromolecules, American Chemical Society, US, US , (20161114), vol. 17, no. 11, doi:10.1021/acs.biomac.6b01322, ISSN 1525-7797, pages 3800 - 3807, XP093303529
OPPOSITION- GAUCHERON F, "The minerals of milk.", Reproduction, nutrition, development, FR , (20050701), vol. 45, no. 4, doi:10.1051/rnd:2005030, ISSN 0926-5287, pages 473 - 483, XP002411682
OPPOSITION- Michael J Lewis, "The measurement and significance of ionic calcium in milk - A review", INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, GB , (20110201), vol. 64, no. 1, doi:10.1111/j.1471-0307.2010.00639.x, ISSN 1364-727X, pages 1 - 13, XP055610583
OPPOSITION- Pagliarini Ella, Iametti Stefania, Peri Claudio, Bonomi Franco, "An Analytical Approach to the Evaluation of Heat Damage In Commercial Milks", Journal of Dairy Science, Elsevier, AMSTERDAM, NL, AMSTERDAM, NL, (19900101), vol. 73, no. 1, doi:10.3168/jds.S0022-0302(90)78643-2, ISSN 0022-0302, pages 41 - 44, XP009562449

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