EP2503894 - METHOD FOR PRODUCING BAKED GOODS [Right-click to bookmark this link] | Status | No opposition filed within time limit Status updated on 01.12.2017 Database last updated on 03.09.2024 | |
Former | The patent has been granted Status updated on 23.12.2016 | ||
Former | Grant of patent is intended Status updated on 19.12.2016 | Most recent event Tooltip | 10.07.2020 | Lapse 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 date | 10778668.3 | 19.11.2010 | [2017/04] | WO2010EP67814 | Priority number, date | EP20090177062 | 25.11.2009 Original published format: EP 09177062 | [2012/40] | Filing language | DE | Procedural language | DE | Publication | Type: | 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: | EP | 03.06.2011 | Classification | IPC: | 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 states | AL, 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 states | BA | Not yet paid | ME | Not yet paid | Title | German: | 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 phase | 25.06.2012 | National basic fee paid | 25.06.2012 | Designation fee(s) paid | 25.06.2012 | Examination fee paid | Examination procedure | 25.06.2012 | Examination requested [2012/40] | 21.01.2013 | Amendment by applicant (claims and/or description) | 07.04.2015 | Despatch of a communication from the examining division (Time limit: M04) | 06.08.2015 | Reply to a communication from the examining division | 11.12.2015 | Despatch of a communication from the examining division (Time limit: M04) | 15.04.2016 | Reply to a communication from the examining division | 02.09.2016 | Communication of intention to grant the patent | 16.12.2016 | Fee for grant paid | 16.12.2016 | Fee for publishing/printing paid | 16.12.2016 | Receipt 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) | 26.10.2017 | No opposition filed within time limit [2018/01] | Fees paid | Renewal fee | 30.11.2012 | Renewal fee patent year 03 | 02.12.2013 | Renewal fee patent year 04 | 01.12.2014 | Renewal fee patent year 05 | 30.11.2015 | Renewal fee patent year 06 | 30.11.2016 | Renewal fee patent year 07 |
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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 Tooltip | HU | 19.11.2010 | AL | 25.01.2017 | CY | 25.01.2017 | CZ | 25.01.2017 | DK | 25.01.2017 | EE | 25.01.2017 | FI | 25.01.2017 | HR | 25.01.2017 | LT | 25.01.2017 | LV | 25.01.2017 | MC | 25.01.2017 | MK | 25.01.2017 | MT | 25.01.2017 | RO | 25.01.2017 | RS | 25.01.2017 | SI | 25.01.2017 | SK | 25.01.2017 | SM | 25.01.2017 | GR | 26.04.2017 | IS | 25.05.2017 | PT | 25.05.2017 | [2020/33] |
Former [2019/51] | HU | 19.11.2010 | |
CY | 25.01.2017 | ||
CZ | 25.01.2017 | ||
DK | 25.01.2017 | ||
EE | 25.01.2017 | ||
FI | 25.01.2017 | ||
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LT | 25.01.2017 | ||
LV | 25.01.2017 | ||
MC | 25.01.2017 | ||
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MT | 25.01.2017 | ||
RO | 25.01.2017 | ||
RS | 25.01.2017 | ||
SI | 25.01.2017 | ||
SK | 25.01.2017 | ||
SM | 25.01.2017 | ||
GR | 26.04.2017 | ||
IS | 25.05.2017 | ||
PT | 25.05.2017 | ||
Former [2019/46] | HU | 19.11.2010 | |
CY | 25.01.2017 | ||
CZ | 25.01.2017 | ||
DK | 25.01.2017 | ||
EE | 25.01.2017 | ||
FI | 25.01.2017 | ||
HR | 25.01.2017 | ||
LT | 25.01.2017 | ||
LV | 25.01.2017 | ||
MC | 25.01.2017 | ||
MT | 25.01.2017 | ||
RO | 25.01.2017 | ||
RS | 25.01.2017 | ||
SI | 25.01.2017 | ||
SK | 25.01.2017 | ||
SM | 25.01.2017 | ||
GR | 26.04.2017 | ||
IS | 25.05.2017 | ||
PT | 25.05.2017 | ||
Former [2019/31] | HU | 19.11.2010 | |
CZ | 25.01.2017 | ||
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EE | 25.01.2017 | ||
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SM | 25.01.2017 | ||
GR | 26.04.2017 | ||
IS | 25.05.2017 | ||
PT | 25.05.2017 | ||
Former [2018/43] | CZ | 25.01.2017 | |
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EE | 25.01.2017 | ||
FI | 25.01.2017 | ||
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SI | 25.01.2017 | ||
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SM | 25.01.2017 | ||
GR | 26.04.2017 | ||
IS | 25.05.2017 | ||
PT | 25.05.2017 | ||
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EE | 25.01.2017 | ||
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SM | 25.01.2017 | ||
GR | 26.04.2017 | ||
IS | 25.05.2017 | ||
PT | 25.05.2017 | ||
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SM | 25.01.2017 | ||
GR | 26.04.2017 | ||
IS | 25.05.2017 | ||
PT | 25.05.2017 | ||
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GR | 26.04.2017 | ||
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SK | 25.01.2017 | ||
GR | 26.04.2017 | ||
IS | 25.05.2017 | ||
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IS | 25.05.2017 | ||
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RS | 25.01.2017 | ||
GR | 26.04.2017 | ||
IS | 25.05.2017 | ||
PT | 25.05.2017 | ||
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IS | 25.05.2017 | ||
PT | 25.05.2017 | Cited in | International 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 applicant | WO2004032648 | 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 |