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Extract from the Register of European Patents

EP About this file: EP2796054

EP2796054 - METHOD FOR THE FORMULATION OF A GEL-FORMAT FOODSTUFF FOR USE AS A NUTRITIONAL FOODSTUFF ENRICHED WITH PEPTIDES AND MALTODEXTRINS OBTAINED FROM QUINOA FLOUR [Right-click to bookmark this link]
StatusNo opposition filed within time limit
Status updated on  30.09.2016
Database last updated on 20.09.2024
Most recent event   Tooltip12.10.2018Lapse of the patent in a contracting state
New state(s): AL		published on 14.11.2018  [2018/46]
Applicant(s)For all designated states
Universidad De Santiago De Chile
Avenida Libertador Bernardo 0'Higgins 3363 Estacion Central
Santiago / CL
[2014/44]
Inventor(s)01 / ENRIONE CÁCERES Javier Ignacio
Av.Libertador Bernardo O'Higgins 3363
Estacion central
Santiago / CL
02 / DÍAZ CALDERON, Paulo
Av. Libertador Bernardo O'Higgins 3363
Estacion central
Santiago / CL
03 / OSORIO LIRA, Fernando
Av. Libertador Bernardo O'Higgins 3363
Estacion central
Santiago / CL
 [2014/44]
Representative(s)Isern-Jara, Nuria
Avda. Diagonal 463 Bis 2°
08036 Barcelona / ES
[2014/44]
Application number, filing date12815988.613.12.2012
[2015/48]
WO2012CL00073
Priority number, dateCL20113236201121.12.2011         Original published format: CL 32362011
[2014/44]
Filing languageES
Procedural languageEN
PublicationType: A1 Application with search report
No.:WO2013091125
Date:27.06.2013
Language:ES
[2013/26]
Type: A1 Application with search report 
No.:EP2796054
Date:29.10.2014
Language:EN
[2014/44]
Type: B1 Patent specification 
No.:EP2796054
Date:25.11.2015
Language:EN
[2015/48]
Search report(s)International search report - published on:EP27.06.2013
ClassificationIPC:A23J1/12, A23L1/09, A23L1/10, A23L1/29, A23L1/305, A23L1/48
[2014/44]
CPC:
A23J1/12 (EP,US); A23L29/212 (EP,US); A23L29/35 (EP,US);
A23L33/18 (EP,US); A23L33/40 (EP,US); A23V2002/00 (EP,US)
C-Set:
A23V2002/00, A23V2250/5114, A23V2250/5118, A23V2250/55 (EP,US)
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 [2014/44]
Extension statesBANot yet paid
MENot yet paid
TitleGerman:VERFAHREN ZUR FORMULIERUNG EINES LEBENSMITTELS IN GELFORM ZUR VERWENDUNG ALS NAHRHAFTES LEBENSMITTEL MIT PEPTIDEN UND MALTODEXTRINEN AUS QUINOAMEHL[2014/44]
English:METHOD FOR THE FORMULATION OF A GEL-FORMAT FOODSTUFF FOR USE AS A NUTRITIONAL FOODSTUFF ENRICHED WITH PEPTIDES AND MALTODEXTRINS OBTAINED FROM QUINOA FLOUR[2014/44]
French:PROCÉDÉ POUR LA FORMULATION D'UN ALIMENT SOUS FORME DE GEL À UTILISER COMME ALIMENT NUTRITIONNEL, ENRICHI EN PEPTIDES ET MALTODEXTRINES ISSUES DE FARINE DE QUINOA[2015/25]
Former [2014/44]PROCÉDÉ POUR LA FORMULTATION D'UN ALIMENT SOUS FORME DE GEL À UTILISER COMME ALIMENT NUTRITIONNEL, ENRICHI EN PEPTIDES ET MALTODEDXTRINES ISSUS DE FARINE DE QUINOA
Entry into regional phase01.07.2014Translation filed 
18.07.2014National basic fee paid 
18.07.2014Designation fee(s) paid 
18.07.2014Examination fee paid 
Examination procedure18.07.2014Examination requested  [2014/44]
19.01.2015Amendment by applicant (claims and/or description)
08.06.2015Communication of intention to grant the patent
05.10.2015Receipt of the translation of the claim(s)
06.10.2015Fee for grant paid
06.10.2015Fee for publishing/printing paid
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  08.06.2015
Opposition(s)26.08.2016No opposition filed within time limit [2016/44]
Fees paidRenewal fee
26.11.2014Renewal fee patent year 03
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  TooltipHU13.12.2012
AL25.11.2015
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Cited inInternational search[A]WO2007084754  (SAKURA PROPERTIES LLC [US], et al) [A] 1-6 * page 16, line 29 - page 17, line 20 * * page 18, line 23 - line 25; claim 19 *;
 [A]EP2098124  (NESTEC SA [CH]) [A] 1-6 * paragraph [0025] - paragraph [0031]; claims 3,4,7 *;
 [A]US2010136144  (MSIKA PHILIPPE [FR]) [A] 1-6 * paragraph [0058] - paragraph [0076]; claim 7 *;
 [A]US2007092629  (SCANLIN LAURIE [US], et al) [A] 1-6 * paragraph [0024] - paragraph [0031]; claims 5-8 *;
 [A]US2010184963  (SCANLIN LAURIE A [US], et al) [A] 1-6 * paragraph [0052] - paragraph [0069]; examples 1,2 * * paragraph [0082] - paragraph [0084] *
 [A]  - ALUKO R E ET AL, "Functional and bioactive properties of Quinoa Seed protein hydrolysates", JOURNAL OF FOOD SCIENCE, WILEY-BLACKWELL PUBLISHING, INC, US, (20030101), vol. 68, no. 4, doi:10.1111/J.1365-2621.2003.TB09635.X, ISSN 0022-1147, pages 1254 - 1258, XP003014579 [A] 1-6 * page 1254, column right, paragraph last - page 1255, column left, paragraph first *

DOI:   http://dx.doi.org/10.1111/j.1365-2621.2003.tb09635.x
 [A]  - TAKAO TETSUYA ET AL, "Hypocholesterolemic effect of protein isolated from quinoa (Chenopodium quinoa Willd.) seeds", FOOD SCIENCE AND TECHNOLOGY RESEARCH, KARGER, BASEL, CH, (20050501), vol. 11, no. 2, doi:10.3136/FSTR.11.161, ISSN 1344-6606, pages 161 - 167, XP009090450 [A] 1-6 * page 161, column right, paragraph last *

DOI:   http://dx.doi.org/10.3136/fstr.11.161
by applicantCN101516450
 WO2005058249
 WO2009048938
 EP0515706
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    - VALENTINE, RJ; ST. LAURENT, TG; SAUNDERS, MJ; TODD, MK; FLOHR, JA, "Comparison of Responses to Exercise When Consuming Carbohydrate and Carbohydrate/Protein Beverages", MEDICINE & SCIENCE IN SPORTS & EXERCISE, (2006), vol. 38, page S341
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DOI:   http://dx.doi.org/10.1016/j.jconrel.2006.12.022
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DOI:   http://dx.doi.org/10.1007/BF02637674
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DOI:   http://dx.doi.org/10.1111/j.1365-2621.2003.tb09635.x
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DOI:   http://dx.doi.org/10.1016/S0144-8617(01)00292-2
    - ALUKO, R E; MONU, E, "Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates", JOUMAL OF FOOD SCIENCE, (2003), vol. 68, doi:doi:10.1111/j.1365-2621.2003.tb09635.x, pages 1254 - 1258, XP003014579

DOI:   http://dx.doi.org/10.1111/j.1365-2621.2003.tb09635.x
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DOI:   http://dx.doi.org/10.1002/1097-0010(20010101)81:1<95::AID-JSFA786>3.0.CO;2-T
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DOI:   http://dx.doi.org/10.1016/j.foodchem.2006.04.021
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