Concentrated Natural Food Additive And Methods Of Preparing The Same
Patent No. EP3666079 (titled "Concentrated Natural Food Additive And Methods Of Preparing The Same") was filed by WTI on Jun 8, 2016. The application was issued on Jul 30, 2025.
Patent Summary
A method for preparing a concentrated, powder-form food additive consists of treating vinegar with a basic neutralizing agent—such as sodium, potassium, calcium, or magnesium bicarbonates or carbonates—to partially neutralize the vinegar to a pH range of 4.0 to 5.5. The resulting product is then dried via water evaporation, using processes such as spray drying or vacuum drying, to produce a concentrated additive consisting of an acetate (e.g., sodium, potassium, calcium, or magnesium acetate) and an acid. This naturally derived additive serves as a buffer for pH control, a water-binding agent, or an antimicrobial agent to increase the shelf-life of meat products, including beef, pork, poultry, and fish.
Patent Family
Patent Oppositions
Patent oppositions filed by competitors challenge the validity of a granted patent. These oppositions are typically based on claims of prior art, lack of novelty, or non-obviousness. They are a key part of the process for determining a patent's strength and enforceability.
Dossier Documents
The dossier documents provide a comprehensive record of the patent's prosecution history - including filings, correspondence, and decisions made by patent offices - and are crucial for understanding the patent's legal journey and any challenges it may have faced during examination.
Date
Description
EP3666079
- Application Number
- EP20155655A
- Filing Date
- Jun 8, 2016
- Status
- Granted And Under Opposition
- Jun 27, 2025
- Publication Date
- Jul 30, 2025
- External Links
- Slate, Register , Google Patents