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Extract from the Register of European Patents

EP About this file: EP2503894

EP2503894 - METHOD FOR PRODUCING BAKED GOODS [Right-click to bookmark this link]
StatusNo opposition filed within time limit
Status updated on  01.12.2017
Database last updated on 03.09.2024
FormerThe patent has been granted
Status updated on  23.12.2016
FormerGrant of patent is intended
Status updated on  19.12.2016
Most recent event   Tooltip10.07.2020Lapse of the patent in a contracting state
New state(s): AL		published on 12.08.2020  [2020/33]
Applicant(s)For all designated states
BASF SE
Carl-Bosch-Strasse 38
67056 Ludwigshafen am Rhein / DE
[2017/04]
Former [2012/40]For all designated states
BASF SE
67056 Ludwigshafen / DE
Inventor(s)01 / DIENER, Ralf
Raiffeisenstraße 22a
67435 Neustadt / DE
02 / SCHNEIDER, Jürgen
Im Woogtal 34
67273 Bobenheim am Berg / DE
03 / NEUMANN-LIEDEMIT, Claudia
Im Brühl 23/2
69151 Neckargemünd / DE
04 / STEFAN, Madalina Andreea
Dr.-Albert-Frank-Str. 32
83308 Trostberg / DE
05 / BORGMEIER, Frieder
Bellenstr.44
68163 Mannheim / DE
 [2012/40]
Representative(s)BASF IP Association
BASF SE
G-FLP-C006
67056 Ludwigshafen / DE
[N/P]
Former [2017/04]BASF IP Association
BASF SE
ZRX-C6
67056 Ludwigshafen / DE
Former [2012/40](deleted)
Application number, filing date10778668.319.11.2010
[2017/04]
WO2010EP67814
Priority number, dateEP2009017706225.11.2009         Original published format: EP 09177062
[2012/40]
Filing languageDE
Procedural languageDE
PublicationType: A1 Application with search report
No.:WO2011064146
Date:03.06.2011
Language:DE
[2011/22]
Type: A1 Application with search report 
No.:EP2503894
Date:03.10.2012
Language:DE
The application published by WIPO in one of the EPO official languages on 03.06.2011 takes the place of the publication of the European patent application.
[2012/40]
Type: B1 Patent specification 
No.:EP2503894
Date:25.01.2017
Language:DE
[2017/04]
Search report(s)International search report - published on:EP03.06.2011
ClassificationIPC:A23L7/104, A21D2/02, A21D8/04, A21D10/00, A21D13/00
[2016/34]
CPC:
A23L5/27 (EP,US); A21D10/002 (EP,US); A21D13/11 (EP,US);
A21D2/02 (EP,US); A21D8/042 (EP,US); A23V2002/00 (EP,US)
C-Set:
A23V2002/00, A23V2200/234 (EP,US)
Former IPC [2012/40]A21D2/02, A21D8/04, A23L1/015
Designated contracting statesAL,   AT,   BE,   BG,   CH,   CY,   CZ,   DE,   DK,   EE,   ES,   FI,   FR,   GB,   GR,   HR,   HU,   IE,   IS,   IT,   LI,   LT,   LU,   LV,   MC,   MK,   MT,   NL,   NO,   PL,   PT,   RO,   RS,   SE,   SI,   SK,   SM,   TR [2012/40]
Extension statesBANot yet paid
MENot yet paid
TitleGerman:VERFAHREN ZUR HERSTELLUNG VON BACKWAREN[2012/40]
English:METHOD FOR PRODUCING BAKED GOODS[2012/40]
French:PROCÉDÉ POUR FABRIQUER DES PRODUITS DE BOULANGERIE[2012/40]
Entry into regional phase25.06.2012National basic fee paid 
25.06.2012Designation fee(s) paid 
25.06.2012Examination fee paid 
Examination procedure25.06.2012Examination requested  [2012/40]
21.01.2013Amendment by applicant (claims and/or description)
07.04.2015Despatch of a communication from the examining division (Time limit: M04)
06.08.2015Reply to a communication from the examining division
11.12.2015Despatch of a communication from the examining division (Time limit: M04)
15.04.2016Reply to a communication from the examining division
02.09.2016Communication of intention to grant the patent
16.12.2016Fee for grant paid
16.12.2016Fee for publishing/printing paid
16.12.2016Receipt of the translation of the claim(s)
Divisional application(s)The date of the Examining Division's first communication in respect of the earliest application for which a communication has been issued is  07.04.2015
Opposition(s)26.10.2017No opposition filed within time limit [2018/01]
Fees paidRenewal fee
30.11.2012Renewal fee patent year 03
02.12.2013Renewal fee patent year 04
01.12.2014Renewal fee patent year 05
30.11.2015Renewal fee patent year 06
30.11.2016Renewal fee patent year 07
Opt-out from the exclusive  Tooltip
competence of the Unified
Patent Court		 See the Register of the Unified Patent Court for opt-out data
Responsibility for the accuracy, completeness or quality of the data displayed under the link provided lies entirely with the Unified Patent Court.
Lapses during opposition  TooltipHU19.11.2010
AL25.01.2017
CY25.01.2017
CZ25.01.2017
DK25.01.2017
EE25.01.2017
FI25.01.2017
HR25.01.2017
LT25.01.2017
LV25.01.2017
MC25.01.2017
MK25.01.2017
MT25.01.2017
RO25.01.2017
RS25.01.2017
SI25.01.2017
SK25.01.2017
SM25.01.2017
GR26.04.2017
IS25.05.2017
PT25.05.2017
[2020/33]
Former [2019/51]HU19.11.2010
CY25.01.2017
CZ25.01.2017
DK25.01.2017
EE25.01.2017
FI25.01.2017
HR25.01.2017
LT25.01.2017
LV25.01.2017
MC25.01.2017
MK25.01.2017
MT25.01.2017
RO25.01.2017
RS25.01.2017
SI25.01.2017
SK25.01.2017
SM25.01.2017
GR26.04.2017
IS25.05.2017
PT25.05.2017
Former [2019/46]HU19.11.2010
CY25.01.2017
CZ25.01.2017
DK25.01.2017
EE25.01.2017
FI25.01.2017
HR25.01.2017
LT25.01.2017
LV25.01.2017
MC25.01.2017
MT25.01.2017
RO25.01.2017
RS25.01.2017
SI25.01.2017
SK25.01.2017
SM25.01.2017
GR26.04.2017
IS25.05.2017
PT25.05.2017
Former [2019/31]HU19.11.2010
CZ25.01.2017
DK25.01.2017
EE25.01.2017
FI25.01.2017
HR25.01.2017
LT25.01.2017
LV25.01.2017
MC25.01.2017
MT25.01.2017
RO25.01.2017
RS25.01.2017
SI25.01.2017
SK25.01.2017
SM25.01.2017
GR26.04.2017
IS25.05.2017
PT25.05.2017
Former [2018/43]CZ25.01.2017
DK25.01.2017
EE25.01.2017
FI25.01.2017
HR25.01.2017
LT25.01.2017
LV25.01.2017
MC25.01.2017
MT25.01.2017
RO25.01.2017
RS25.01.2017
SI25.01.2017
SK25.01.2017
SM25.01.2017
GR26.04.2017
IS25.05.2017
PT25.05.2017
Former [2018/33]CZ25.01.2017
DK25.01.2017
EE25.01.2017
FI25.01.2017
HR25.01.2017
LT25.01.2017
LV25.01.2017
MC25.01.2017
RO25.01.2017
RS25.01.2017
SI25.01.2017
SK25.01.2017
SM25.01.2017
GR26.04.2017
IS25.05.2017
PT25.05.2017
Former [2018/14]CZ25.01.2017
DK25.01.2017
EE25.01.2017
FI25.01.2017
HR25.01.2017
LT25.01.2017
LV25.01.2017
RO25.01.2017
RS25.01.2017
SI25.01.2017
SK25.01.2017
SM25.01.2017
GR26.04.2017
IS25.05.2017
PT25.05.2017
Former [2017/51]CZ25.01.2017
DK25.01.2017
EE25.01.2017
FI25.01.2017
HR25.01.2017
LT25.01.2017
LV25.01.2017
RO25.01.2017
RS25.01.2017
SK25.01.2017
SM25.01.2017
GR26.04.2017
IS25.05.2017
PT25.05.2017
Former [2017/50]CZ25.01.2017
DK25.01.2017
EE25.01.2017
FI25.01.2017
HR25.01.2017
LT25.01.2017
LV25.01.2017
RO25.01.2017
RS25.01.2017
SK25.01.2017
GR26.04.2017
IS25.05.2017
PT25.05.2017
Former [2017/49]CZ25.01.2017
EE25.01.2017
FI25.01.2017
HR25.01.2017
LT25.01.2017
LV25.01.2017
RO25.01.2017
RS25.01.2017
SK25.01.2017
GR26.04.2017
IS25.05.2017
PT25.05.2017
Former [2017/48]CZ25.01.2017
FI25.01.2017
HR25.01.2017
LT25.01.2017
LV25.01.2017
RS25.01.2017
GR26.04.2017
IS25.05.2017
PT25.05.2017
Former [2017/41]FI25.01.2017
HR25.01.2017
LT25.01.2017
LV25.01.2017
RS25.01.2017
GR26.04.2017
IS25.05.2017
PT25.05.2017
Cited inInternational search[X]US2007042080  (PLOMP PIETER J A [NL], et al) [X] 1-3,7-9,11 * paragraph [0109]; example 7; claims 1,3,9 *;
 [X]US3149979  (BOHN RALPH M, et al) [X] 1-11 * claim 1; tables II, III *;
 [X]US2005118322  (ELDER VINCENT A [US]) [X] 12 * paragraph [0017] *;
 [X]GB342657  (GUSTAVE CHAUDET) [X] 1-3,7-9,11 * the whole document *;
 [X]EP0214707  (NABISCO BRANDS INC [US]) [X] 1-3,7-9,11 * claims 9,19 *;
 [X]  - AMREIN T M ET AL, "Acrylamide in gingerbread: critical factors for formation and possible ways for reduction.", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, (2004), vol. 52, no. 13, pages 4282 - 4288, XP002613725 [X] 1-3,7-9,11 * page 4282, column r * * page 4283, column l * * page 4285, column r; figure 1 *

DOI:   http://dx.doi.org/10.1021/JF049648B
 [X]  - HENDRIKSEN H V ET AL, "Evaluating the potential for enzymatic acrylamide mitigation in a range of food products using an asparaginase from Aspergillus oryzae", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, AMERICAN CHEMICAL SOCIETY, US, vol. 57, no. 10, doi:10.1021/JF900174Q, ISSN 0021-8561, (20090327), pages 4168 - 4176, (20090423), XP002575849 [X] 1-3,7-9,11 * abstract * * page 4169, paragraph l - page 4170, column l, paragraph 3 * * page 4171, column r, paragraph 2 - page 4173, column l, paragraph 1; figures 3-5 *

DOI:   http://dx.doi.org/10.1021/jf900174q
 [X]  - CIESAROVÁ Z ET AL, "Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation", CZECH JOURNAL OF FOOD SCIENCE, PRAGUE, CZ, (20090101), vol. 27, no. Special Issue 1, ISSN 1212-1800, pages S96 - S98, XP009142294 [X] 1-3,7-9,11 * the whole document *
 [A]  - WEISSHAAR R, "Acrylamide in bakery products - results from model experiments.", FSTA, INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE, (2004), Database accession no. FS-2004-09-Ma1638, XP002613726 [A] 1,9,11 * abstract *
    [ ] - WEISSHAAR R., "Acrylamide in bakery products - results from model experiments.", DEUTSCHE LEBENSMITTEL-RUNDSCHAU, GERMANY, (2004), vol. 100, no. 3, pages 92 - 97
 [X]  - LEVINE R A ET AL, "Sources of variability of acrylamide levels in a cracker model.", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, AMERICAN CHEMICAL SOCIETY, (2005), vol. 53, no. 11, doi:10.1021/JF047887T, pages 4410 - 4416, XP002622633 [X] 12 * page 4412, column r, paragraph 3 *

DOI:   http://dx.doi.org/10.1021/JF047887T
 [X]  - SADD P A ET AL, "Effectiveness of methods for reducing acrylamide in bakery products.", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, AMERICAN CHEMICAL SOCIETY, (2008), vol. 56, no. 15, doi:10.1021/JF7037482, pages 6154 - 6161, XP002622634 [X] 1-3,7-9,11 * page 6158, column l, paragraph l - page 6159, column l, paragraph 1; table 1 *

DOI:   http://dx.doi.org/10.1021/JF7037482
by applicantWO2004032648
 WO2004026043
    - J. AGRIC. FOOD CHEM., (2002), vol. 50, pages 4998 - 5006
    - J. AGRIC. FOOD. CHEM, (2003), page 4504
    - J. SCI. FOOD AGRIC, (1979), page 53
The EPO accepts no responsibility for the accuracy of data originating from other authorities; in particular, it does not guarantee that it is complete, up to date or fit for specific purposes.