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Method For Preparing A Flour Tortilla - EP3777548

The patent EP3777548 was granted to Mauri Technology on Jun 8, 2022. The application was originally filed on Sep 6, 2018 under application number EP20197726A. The patent is currently recorded with a legal status of "Opposition Rejected".

EP3777548

MAURI TECHNOLOGY
Application Number
EP20197726A
Filing Date
Sep 6, 2018
Status
Opposition Rejected
Jul 11, 2025
Grant Date
Jun 8, 2022
External Links
Slate, Register, Google Patents

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N&H DENMARK APSMar 8, 2023ADMISSIBLE

Patent Citations (12) New

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

Citation PhasePublication NumberPublication Link
DESCRIPTIONWO2009041821
OPPOSITIONGB2417184
OPPOSITIONUS2017196230
OPPOSITIONUS3653915
OPPOSITIONWO2009041821
OPPOSITIONWO2019115388
SEARCHUS2005214436
SEARCHUS2014342051
SEARCHWO03103404
SEARCHWO2009041821
SEARCHWO2010124206
SEARCHWO2016010421

Non-Patent Literature (NPL) Citations (18) 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- BELLO, A.B.SERNA-SALDIVAR, S.O.WANISKA, R.D.ROONEY, L.W., "Methods to prepare and evaluate wheat tortillas", Cereal Foods World, (19910000), vol. II-
OPPOSITION- Anonymous, "CHEBI:45956 - tristearoylglycerol", ChEBI, (20170831), ChEBI, URL: https://www.ebi.ac.uk/chebi/searchId.do?chebiId=CHEBI:45956, (20240412), XP093151330-
OPPOSITION- Anonymous , " - Octadecanoic acid, 2,3-dihydroxypropyl ester (CA INDEX NAME)", REGISTRY, URL: STN, XP093110315-
OPPOSITION- Anonymous, "PRODUCT DESCRIPTION - PD 270396-4.0EN - GRINDSTED® MONO-DI HR 40 CP KOSHER Mono-diglyceride ", Danisco, (20180704), Danisco, (20240412), XP093151334-
OPPOSITION- Anonymous, "STEARIC ACID Octadecanoic acid 1-Heptadecanecarboxylic acid Cetylacetic acid", ICSC: 0568 CAS #: 57-11-4 EC Number: 200-313-4, (19971101), ICSC: 0568 CAS #: 57-11-4 EC Number: 200-313-4, URL: https://www.ilo.org/dyn/icsc/showcard.display?p_lang=en&p_card_id=0568&p_version=2, (20240412), XP093151322-
OPPOSITION- Bright Steve, "Identifying and Fixing Tortilla Problems", Tortilla Industry Association Technical Conference 2015, (20150101), XP093151339-
OPPOSITION- Hasenhuettl Gerard W., Hartel, Richard W., "Food Emulsifiers and their applications", Springer, (20080101), ISBN 978-0-387-75283-9, XP093013624-
OPPOSITION- Niels J. Krog, "Chapter 4: Food Emulsifiers and Their Chemical and Physical Properties", Niels J. Krog, Stig E. Friberg, Kare Larsson, FOOD EMULSIONS (3rd Edition), Marcel Dekker, Inc., (19970101), pages 141 - 188, ISBN 0-8247-9983-6, XP009555212-
OPPOSITION- Nilsson Fredrik, "Accelerated shelf life tests of wheat tortillas - A study of microbial and textural deterioration in wheat tortilla ", Master's Thesis, Chalmers University of Technology, (20180101), Master's Thesis, Chalmers University of Technology, URL: https://odr.chalmers.se/server/api/core/bitstreams/890fae98-3b84-4233-b7ba-7af042106b4b/content, (20240412), XP093151325-
OPPOSITION- N. Krog, "Food emulsifiers - chemical structure and physico-chemical properties", Danisco technical paper, Denmark, DANISCO, (20080101), pages 1 - 19, XP009555782-
OPPOSITION- Rathod Jigarbhai H, "Understanding the origins of stickiness in wheat flour tortillas and devising strategies to reduce it", Master's Thesis, Rutgers State University of New Jersey, (20080501), Master's Thesis, Rutgers State University of New Jersey, URL: https://rucore.libraries.rutgers.edu/rutgers-lib/24459/PDF/1/play/, (20240412), XP093151313-
OPPOSITION- R. Carl Hoseney, "Chapter 12 Yeast-Leavened Products", R. Carl Hoseney, R. Carl Hoseney, Principles of Cereal - Science and Technology (2nd Edition), St. Paul, Minnesota, American Association of Cereal Chemists, Inc., (19980101), pages 229 - 273, ISBN 0-913250-79-1, XP009553422-
OPPOSITION- Rodriguez Ricky, Jesse Weilert, "Flour tortilla production - Technical Service Meeting", Corbion Caravan, (20140916), Corbion Caravan, URL: https://www.tortilla-info.com/downloads/Europe%2018/Tortilla%20Processing%20Parameters%20-%20Desiderio.pdf, (20240412), XP093151337-
OPPOSITION- Sluimer, Piet, "Chapter 3: Optional ingredients", Sluimer, Piet, Piet Sluimer, PRINCIPLES OF BREADMAKING - Functionality of Raw Materials and Process Steps, St. Paul, Minnesota, American Association of Cereal Chemists, Inc., (20050101), pages 49 - 53, ISBN 1-891127-45-4, XP009553423-
OPPOSITION- Singleton W. S., Ward T. L., Dollear F. G., "Physical properties of fatty acids. I. Some dilatometric and thermal properties of stearic acid in two polymorphic forms", Journal of the American Oil Chemists Society, Springer, DE, DE , (19500401), vol. 27, no. 4, doi:10.1007/BF02634385, ISSN 0003-021X, pages 143 - 146, XP093151315
OPPOSITION- Waniska Ralph D., "Chapter 11 - Flour Tortilla Problems", Waniska Ralph D., L.W. Rooney. S.O. Serna-Saldivar, Tortillas: Wheat Flour and Corn Products, Elsevier Inc, (20150101), pages 215 - 226, doi:10.1016/B978-1-891127-88-5.50011-6, ISBN 978-1-891127-88-5, XP009553421
OPPOSITION- Klicia A. Sampaio; Roberta Ceriani; Simone M. Silva; Thiago Taham; Antonio J.A. Meirelles;, "Steam deacidification of palm oil", FOOD AND BIOPRODUCTS PROCESSING, INSTITUTION OF CHEMICAL ENGINEERS, RUGBY, GB, GB , (20101115), vol. 89, no. 4, doi:10.1016/j.fbp.2010.11.012, ISSN 0960-3085, pages 383 - 390, XP028322864
OPPOSITION- Jenab Ehsan, Temelli Feral, "Density and volumetric expansion of carbon dioxide-expanded canola oil and its blend with fully-hydrogenated canola oil", The Journal of Supercritical Fluids, ELSEVIER, AMSTERDAM, NL, AMSTERDAM, NL , (20121001), vol. 70, doi:10.1016/j.supflu.2012.03.018, ISSN 0896-8446, pages 57 - 65, XP093151309

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