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Novel High Protein, Acidified, Dairy Product, Method Of Producing It, Protein Powder And Use Thereof - EP3937648

The patent EP3937648 was granted to Arla Foods Amba on Dec 13, 2023. The application was originally filed on Mar 16, 2020 under application number EP20710185A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3937648

ARLA FOODS AMBA
Application Number
EP20710185A
Filing Date
Mar 16, 2020
Status
Granted And Under Opposition
Nov 10, 2023
Grant Date
Dec 13, 2023
External Links
Slate, Register, Google Patents

Patent Summary

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Patent Family

Patent Oppositions (2)

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MARGARET DIXONSep 13, 2024MEWBURN ELLISADMISSIBLE
FRESENIUS KABI DEUTSCHLANDSep 12, 2024FRESENIUS KABI DEUTSCHLANDADMISSIBLE

Patent Citations (20) New

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

Citation PhasePublication Number
DESCRIPTIONDE102012216990
DESCRIPTIONDE19950240
DESCRIPTIONUS2010143538
DESCRIPTIONUS2014308398
DESCRIPTIONUS2018368430
DESCRIPTIONUS6605311
DESCRIPTIONWO2007110411
DESCRIPTIONWO2008063115
DESCRIPTIONWO2010120199
DESCRIPTIONWO2015059248
EXAMINATIONUS2010021595
EXAMINATIONUS2016255848
EXAMINATIONWO2011099876
INTERNATIONAL-SEARCH-REPORTUS2010143538
INTERNATIONAL-SEARCH-REPORTUS2016262424
INTERNATIONAL-SEARCH-REPORTUS2018368430
OPPOSITIONUS5096731
OPPOSITIONWO2015059246
OPPOSITIONWO2019170707
OPPOSITIONWO2020187842

Non-Patent Literature (NPL) Citations (8) 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, "Beta-lactoglobulin", Wikipedia, (20181219), Wikipedia, URL: https://en.wikipedia.org/w/index.php?title=Beta-lactoglobulin&oldid=874432245, (20190523), XP055591387
OPPOSITION- Anonymous, "Micellar Casein Concentrate", Think USA Dairy - U.S. Dairy Products > Milk Proteins > Milk Protein Categories, U.S. Dairy Export Council, (20230101), pages 1 - 1, Think USA Dairy - U.S. Dairy Products > Milk Proteins > Milk Protein Categories, URL: https://www.thinkusadairy.org/products/milk-proteins/milk-protein-categories/micellar-casein-concentrate, XP093217318
OPPOSITION- H. G. Kessler, "6 Wärmebehandlung und Effekte - Sterilprozeßtechnik - Proteindenaturierung und -Strukturierung", H. G. Kessler, H G Kessler, Lebensmittel- und Bioverfahrenstechnik : Molkereitechnologie, München , Verl. A. Kessler , (20110101), pages 127 - 216, ISBN 3-9802378-4-2, XP009557846
OPPOSITION- Karen Smith, "The Effect of Processing and Environmental Parameters on the Sensory and Functional Characteristics of Dried Dairy Protein Ingredients", Dried Dairy Ingredients, Wisconsin Center for Dairy Research, (20080515), pages 1 - 60, XP093158507
OPPOSITION- S. W. Souci; W. Fachmann; H. Kraut, "Kuhmilch/Cow's milk/Lait de vache (p. 23) // Sahne/Cream/Crème (pp. 52, 54-57)", S. W. Souci; W. Fachmann; H. Kraut, Souci Siegfried Walter, Fachmann, Walter, Kraut Heinrich, Kirchhoff Eva, Food Composition and Nutrition Tables , Die Zusammensetzung der Lebensmittel, Nährwert-Tabellen, La composition des aliments, Stuttgart [u.a.] , Medpharm Scientific Publ. [u.a.] , (20080101), page 23, 52, 54, ISBN 978-3-8047-5038-8, XP009556837
OPPOSITION- John A. Lucey, "Chapter 16 Milk protein gels", John A. Lucey, Mike Boland, Harjinder Singh, and Abby Thompson, Milk proteins: From expression to Food, USA, Elsevier , (20081104), pages 449 - 482, doi:10.1016/B978-0-12-374039-7.00016-7, ISBN 978-0-12-374039-7, XP009556357
OPPOSITION- Jørgensen Camilla Elise; Abrahamsen Roger K.; Rukke Elling-Olav; Johansen Anne-Grethe; Schüller Reidar B.; Skeie Siv B. , "Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins", INTERNATIONAL DAIRY JOURNAL, ELSEVIER APPLIED SCIENCE, BARKING,, GB, GB , (20150228), vol. 47, doi:10.1016/j.idairyj.2015.02.002, ISSN 0958-6946, pages 6 - 18, XP029156720
OPPOSITION- Heni B. Wijayanti, Nidhi Bansal, Hilton C. Deeth, "Stability of Whey Proteins during Thermal Processing: A Review : Thermal stability of whey proteins…", Comprehensive Reviews in Food Science and Food Safety, Institute of food technologists , Chicago , IL, US, US , (20141101), vol. 13, no. 6, doi:10.1111/1541-4337.12105, ISSN 1541-4337, pages 1235 - 1251, XP055552109

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