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Liquid Or Semisolid Emulsion Seasoning, Method For Manufacturing Same And Flavor Improving Method - EP3639678

The patent EP3639678 was granted to Mizkan on Aug 4, 2021. The application was originally filed on Aug 21, 2018 under application number EP18848801A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3639678

MIZKAN
Application Number
EP18848801A
Filing Date
Aug 21, 2018
Status
Granted And Under Opposition
Jul 2, 2021
Grant Date
Aug 4, 2021
External Links
Slate, Register, Google Patents

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UNILEVER UNILEVERMay 4, 2022FIJNVANDRAATADMISSIBLE

Patent Citations (29) New

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

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Non-Patent Literature (NPL) Citations (9) 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- JUNKO MATSUKI et al., Evaluation and Control of Water Absorption of Cereal Flour Samples, URL: http://www.naro.affrc.go.jp/publicity-report/pub2016-orlater/files/nfri_shokuryo55orange.pdf-
DESCRIPTION- "Ministry of Education, Culture, Sports, Science and Technology", Analysis Manual of Standard Tables of Food Composition, (20150000), pages 31 - 38, URL: http://www.mext.go.jp/a_menu/syokuhinseibun/1368931.htm-
DESCRIPTION- "National Food Research Institute, National Agriculture and Food Research Organization", Food Science and Technology, (20170329), page 63-
OPPOSITION- Anonymous, "Amount of dietary fiber in various foods", Otsuka Pharmaceutical Co., Ltd., URL: https://www.otsuka.co.jp/en/health-and-illness/fiber/intake/foods-amount-
OPPOSITION- Ingomar S. Middelbos, George C. Fahey, "Chapter 9 - Soybean Carbohydrates", Ingomar S. Middelbos, George C. Fahey, Lawrence A. Johnson, Pamela J. White, Richard Galloway, Soybeans : Chemistry, Production, Processing, and Utilization, AOCS Press, (20080101), vol. 3, pages 2pp, 269 - 296, XP055922521-
OPPOSITION- Redondo-Cuenca, A. Villanueva-Suarez, M.J. Rodriguez-Sevilla, M.D. Mateos-Aparicio, I., "Chemical composition and dietary fibre of yellow and green commercial soybeans (Glycine max)", FOOD CHEMISTRY, Elsevier Ltd., NL, NL , (20060925), vol. 101, no. 3, doi:10.1016/j.foodchem.2006.03.025, ISSN 0308-8146, pages 1216 - 1222, XP005852175
OPPOSITION- Alejandra Castro; Björn Bergenståhl; Eva Tornberg; , "Parsnip (L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensions", Food Research International, ELSEVIER, AMSTERDAM, NL, AMSTERDAM, NL , (20120523), vol. 48, no. 2, doi:10.1016/j.foodres.2012.05.023, ISSN 0963-9969, pages 598 - 608, XP028499621
OPPOSITION- GUILLON F, CHAMP M M-J, "Carbohydrate fractions of legumes: uses in human nutrition and potential for health.", British Journal of Nutrition, (20020101), vol. 88, no. 3, doi:10.1079/BJN2002720, ISSN 0007-1145, pages 293 - 306, XP002386384
SEARCH- TORBICA ALEKSANDRA ET AL, "Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace", FOOD AND BIOPRODUCTS PROCESSING, INSTITUTION OF CHEMICAL ENGINEERS, RUGBY, GB, (20160302), vol. 98, doi:10.1016/J.FBP.2016.02.007, ISSN 0960-3085, pages 299 - 309, XP029496338 [A] 1-15 * the whole document *

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