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A Method Of Producing A Dairy Concentrate With Free Divalent Cations Protein Aggregation - EP3554250

The patent EP3554250 was granted to Nestle on Oct 30, 2024. The application was originally filed on Dec 18, 2017 under application number EP17835654A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3554250

NESTLE
Application Number
EP17835654A
Filing Date
Dec 18, 2017
Status
Granted And Under Opposition
Sep 27, 2024
Grant Date
Oct 30, 2024
External Links
Slate, Register, Google Patents

Patent Summary

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Patent Family

Patent Oppositions (2)

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COMPAGNIE GERVAIS DANONEJul 30, 2025PLASSERAUDADMISSIBLE
FRESENIUS KABI DEUTSCHLANDJul 28, 2025FRESENIUS KABI DEUTSCHLANDADMISSIBLE

Patent Citations (19) New

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

Citation PhasePublication NumberPublication Link
DESCRIPTIONCN104489097
DESCRIPTIONUS2013011515
DESCRIPTIONWO2006065135
DESCRIPTIONWO2007040113
INTERNATIONAL-SEARCH-REPORTWO2010092091
INTERNATIONAL-SEARCH-REPORTWO2012016853
INTERNATIONAL-SEARCH-REPORTWO2012017043
INTERNATIONAL-SEARCH-REPORTWO2016102500
INTERNATIONAL-SEARCH-REPORTWO2016102501
INTERNATIONAL-SEARCH-REPORTWO2016102503
INTERNATIONAL-SEARCH-REPORTWO2016174651
INTERNATIONAL-SEARCH-REPORTWO2017021428
INTERNATIONAL-SEARCH-REPORTWO2017032817
OPPOSITIONUS5350590
OPPOSITIONUS5855936
OPPOSITIONWO2016102500
OPPOSITIONWO2016102503
OPPOSITIONWO2017021428
OPPOSITIONWO2018114826

Non-Patent Literature (NPL) Citations (24) 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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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
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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, (20150718), vol. 51, doi:10.1016/J.IDAIRYJ.2015.07.003, ISSN 0958-6946, pages 8 - 15, XP029265280 [A] 1-16 * the whole document *
INTERNATIONAL-SEARCH-REPORT- EMMANUELLE RIOU ET AL, "Behavior of Protein in the Presence of Calcium during Heating of Whey Protein Concentrate Solutions", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, (20111228), vol. 59, no. 24, doi:10.1021/jf203610k, ISSN 0021-8561, pages 13156 - 13164, XP055359306 [A] 1-16 * the whole document *
OPPOSITION- Anonymous, "Mastersizer 3000 Customer Training Course - Part 1: Basic Principles and Data Quality", Malvern Panalytical, (20170101), Malvern Panalytical, URL: https://www.malvernpanalytical.com/en/assets/malvern%20panalytical%20-%20mastersizer%203000%20training%20materials_tcm50-97739.pdf, XP093303531-
OPPOSITION- Anonymous, "Micellar Casein Concentrate", Think USA Dairy, (20150608), pages 1 - 2, Think USA Dairy, URL: https://www.thinkusadairy.org/resources-and-insights/resources-and-insights/product-resources/micellar-casein-concentrate, (20200710), XP055713537-
OPPOSITION- Jones Alicia Noelle, "Density of Milk - An educational, fair use website", The Physics Factbook - An encyclopedia of scientific essays, (20020101), The Physics Factbook - An encyclopedia of scientific essays, URL: https://hypertextbook.com/facts/2002/AliciaNoelleJones.shtml, XP093303533-
OPPOSITION- Thompson Abby, Mike Boland, Harjinder Singh, "Interactions between denatured whey proteins and κ -CN/casein micelles", Thompson Abby, Mike Boland, Harjinder Singh, Mike Boland, Harjinder Singh, and Abby Thompson, Milk proteins: From expression to Food, USA, Elsevier , (20090101), pages 249 - 250, ISBN 978-0-12-374039-7, XP093303524-
OPPOSITION- McKinnon, I.R. ; Yap, S.E. ; Augustin, M.A. ; Hemar, Y., "Diffusing-wave spectroscopy investigation of heated reconstituted skim milks containing calcium chloride", Food Hydrocolloids, Elsevier BV, NL, NL , (20090601), vol. 23, no. 4, doi:10.1016/j.foodhyd.2008.08.009, ISSN 0268-005X, pages 1127 - 1133, XP025817627
OPPOSITION- J.V.V. Silva et al., "Heat-induced gelation of mixtures of micellar caseins and plant proteins in aqueous solution", Food Research International, (2019), vol. 116, doi:10.1016/j.foodres.2018.09.058, pages 1135 - 143, XP085593753
OPPOSITION- A. V. Dominguez,, "Heat induced gelation of micellar casein with and without whey proteins in the presence of polyphosphate", International Dairy Journal, (2020), vol. 104, doi:10.1016/j.idairyj.2020.104640, XP086079649
OPPOSITION- L. Ramasubramanian et al., "The rheological properties of calcium-induced milk gels", Journal of Food Engineering, (2014), vol. 130, doi:10.1016/j.jfoodeng.2014.01.020, XP055395360
OPPOSITION- Siamand Rahela, Deeth Hilton C., Al-Saadi Jasim M.S., "Textural and sensory properties of a calcium-induced milk gel", Journal of Food Engineering, ELSEVIER, AMSTERDAM, NL, AMSTERDAM, NL, (20141001), vol. 139, doi:10.1016/j.jfoodeng.2014.04.014, ISSN 0260-8774, pages 10 - 12, XP093303523
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., PARIS., FR, FR , (20050701), vol. 45, no. 4, pages 473 - 483, XP002411682
OPPOSITION- Hilton C Deeth, Michael J Lewis, "Practical consequences of calcium addition to and removal from milk and milk products", INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, SOCIETY OF DAIRY TECHNOLOGY, HUNTINGDON,, GB, GB , (20150201), vol. 68, no. 1, doi:10.1111/1471-0307.12188, ISSN 1364-727X, pages 1 - 10, XP055609304
OPPOSITION- KATJA SIEVANEN; THOM HUPPERTZ; ALAN L KELLY; PATRICK F FOX, "Influence of added calcium chloride on the heat stability of unconcentrated and concentrated bovine milk", INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, SOCIETY OF DAIRY TECHNOLOGY, HUNTINGDON,, GB, GB , (20080407), vol. 61, no. 2, doi:10.1111/j.1471-0307.2008.00391.x, ISSN 1364-727X, pages 151 - 155, XP072056164
OPPOSITION- E. D. OMOARUKHE et al., "Effects of different calcium salts on properties of milk related to heat stability", International Journal of Dairy Technology, (201011), vol. 63, no. 4, doi:10.1111/j.1471-0307.2010.00613.x, pages 504 - 511, XP072056338
OPPOSITION- Michael J Lewis, "The measurement and significance of ionic calcium in milk - A review", INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, SOCIETY OF DAIRY TECHNOLOGY, HUNTINGDON,, GB, GB , (20110201), vol. 64, no. 1, doi:10.1111/j.1471-0307.2010.00639.x, ISSN 1364-727X, pages 1 - 13, XP055610583
OPPOSITION- On-Nom N., Grandison A.S., Lewis M.J., "Heat stability of milk supplemented with calcium chloride", Journal of Dairy Science, Elsevier, AMSTERDAM, NL, AMSTERDAM, NL, (20120401), vol. 95, no. 4, doi:10.3168/jds.2011-4697, ISSN 0022-0302, pages 1623 - 1631, XP093303527

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