IP Verse

Edible Composition Comprising A Structured Aqueous Phase - EP3930484

The patent EP3930484 was granted to Unilever on Jun 7, 2023. The application was originally filed on Jan 31, 2020 under application number EP20702031A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3930484

UNILEVER
Application Number
EP20702031A
Filing Date
Jan 31, 2020
Status
Granted And Under Opposition
May 5, 2023
Grant Date
Jun 7, 2023
External Links
Slate, Register, Google Patents

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COOPERATIE KONINKLIJKE AVEBE UAMar 7, 2024VOADMISSIBLE

Patent Citations (17) New

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

Citation PhasePublication Number
DESCRIPTIONUS2008118607
DESCRIPTIONUS2011144006
DESCRIPTIONUS2011305798
DESCRIPTIONUS2017042209
DESCRIPTIONUS2017196243
INTERNATIONAL-SEARCH-REPORTWO2004049819
INTERNATIONAL-SEARCH-REPORTWO2009082229
INTERNATIONAL-SEARCH-REPORTWO2015187817
INTERNATIONAL-SEARCH-REPORTWO2017153931
INTERNATIONAL-SEARCH-REPORTWO2017171601
INTERNATIONAL-SEARCH-REPORTWO2018177717
OPPOSITIONUS2002142086
OPPOSITIONWO2008069650
OPPOSITIONWO2017070303
OTHERUS2011144006
OTHERUS2017196243
OTHERWO2009082229

Non-Patent Literature (NPL) Citations (10) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference Text
OPPOSITION- Anonymous, "Chapter 9 Pea: A Sustainable Vegetable Protein Crop", Anonymous, Sudarshan R. Nadathur, Janitha P.D. Wanasundara, Laurie Scanlin, Sustainable Protein Sources, Nikki Levy, (20170101), pages 161 - 161, ISBN 978-0-12-802778-3, XP093172650
OPPOSITION- Anonymous, "Quorn Launches Ultimate 'Bleeding' Burger", Vegconomist, (20190326), pages 1 - 5, Vegconomist, URL: https://vegconomist.com/top-stories/quorn-launches-ultimate-bleeding-burger/, (20240610), XP093172677
OPPOSITION- Anonymous, "Solanic®200 Pure-performance potato protein for food applications", Solanic Product Information Document, (20161101), pages 1 - 2, XP093172682
OPPOSITION- De Vos Aniek, "Rheological measurements", Rheology report, (20240305), pages 1 - 2, XP093172669
OPPOSITION- De Vos Aniek , "Texture analyzer measurements", Texture analyzer report, (20240305), pages 1 - 3, XP093172671
OPPOSITION- Harkema Jaap, "Potato Proteins: "Free From" Texture & Nutrition", BRIDGE2FOOD 9th food proteins course, (20150318), pages 1 - 27, XP093172665
OPPOSITION- Sandra , "Review | Vivera Zigeuner Schnitzel", Aroundsan, (20180207), pages 1 - 8, XP093172674
OPPOSITION- Opazo-Navarrete Mauricio; Altenburg Marte D.; Boom Remko M.; Janssen Anja E., "The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels", Food Biophysics, Boston , (20180305), vol. 13, no. 2, doi:10.1007/s11483-018-9518-7, ISSN 1557-1858, pages 124 - 138, XP036495416
OPPOSITION- Sun, X.D. ; Arntfield, S.D., "Gelation properties of salt-extracted pea protein induced by heat treatment", Food Research International, AMSTERDAM, NL , (20100301), vol. 43, no. 2, doi:10.1016/j.foodres.2009.09.039, ISSN 0963-9969, pages 509 - 515, XP026881636
OPPOSITION- Miroljub Barać; Slavica Čabrilo; Mirjana Pešić; Slađana Stanojević; Milica Pavlićević; Ognjen Maćej; Nikola Ristić, "Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin", International Journal of Molecular Sciences, (20110101), vol. 12, no. 12, doi:10.3390/ijms12128372, pages 8372 - 8387, XP055270647

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