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EP3945863
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EP About this file: EP3945863
| EP3945863 - FIELD BEAN PROTEIN COMPOSITION [Right-click to bookmark this link] | Status | Request for examination was made Status updated on 07.01.2022 Database last updated on 13.11.2024 | |
| Former | The international publication has been made Status updated on 02.10.2020 | ||
| Former | unknown Status updated on 28.03.2020 | Most recent event Tooltip | 28.03.2024 | New entry: Renewal fee paid | Applicant(s) | For all designated states ROQUETTE FRERES 1 rue de la Haute Loge 62136 Lestrem / FR | [2022/06] | Inventor(s) | 01 /
VENTUREIRA, Jorge Luis 7 rue de la Grande Brasserie Apt 736 59000 LILLE / FR | 02 /
PASSE, Damien 82, rue Saint Albin 59500 DOUAI / FR | 03 /
LAROCHE, Christophe 44 rue Pipon 35300 FOUGERES / FR | [N/P] |
| Former [2022/06] | 01 /
VENTUREIRA, Jorge Luis 59000 LILLE / FR | ||
| 02 /
PASSE, Damien 59500 DOUAI / FR | |||
| 03 /
LAROCHE, Christophe 35300 FOUGERES / FR | Representative(s) | Plasseraud IP 104 Rue de Richelieu CS92104 75080 Paris Cedex 02 / FR | [N/P] |
| Former [2022/06] | Plasseraud IP 66, rue de la Chaussée d'Antin 75440 Paris Cedex 09 / FR | Application number, filing date | 20712397.7 | 25.03.2020 | [2022/06] | WO2020EP58441 | Priority number, date | FR20190003100 | 25.03.2019 Original published format: FR 1903100 | [2022/06] | Filing language | FR | Procedural language | FR | Publication | Type: | A1 Application with search report | No.: | WO2020193668 | Date: | 01.10.2020 | Language: | FR | [2020/40] | Type: | A1 Application with search report | No.: | EP3945863 | Date: | 09.02.2022 | Language: | FR | The application published by WIPO in one of the EPO official languages on 01.10.2020 takes the place of the publication of the European patent application. | [2022/06] | Search report(s) | International search report - published on: | EP | 01.10.2020 | Classification | IPC: | A23L33/185, A23J1/14, A23J3/14 | [2022/06] | CPC: |
A23J1/14 (EP,US);
A23J3/14 (EP,US);
A23L33/185 (EP,US)
| 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 [2022/06] | Title | German: | ACKERBOHNENPROTEINZUSAMMENSETZUNG | [2022/06] | English: | FIELD BEAN PROTEIN COMPOSITION | [2022/06] | French: | COMPOSITION PROTEIQUE DE FEVEROLE | [2022/06] | Entry into regional phase | 14.09.2021 | National basic fee paid | 14.09.2021 | Designation fee(s) paid | 14.09.2021 | Examination fee paid | Examination procedure | 17.06.2020 | Request for preliminary examination filed International Preliminary Examining Authority: EP | 14.09.2021 | Examination requested [2022/06] | 14.09.2021 | Date on which the examining division has become responsible | 09.06.2022 | Despatch of communication that the application is deemed to be withdrawn, reason: reply to the Extended European Search Report/Written Opinion of the International Searching Authority/International Preliminary Examination Report/Supplementary international search report not received in time | 29.07.2022 | Amendment by applicant (claims and/or description) | Request for further processing for: | 29.07.2022 | Request for further processing filed | 29.07.2022 | Full payment received (date of receipt of payment) Request granted | 09.08.2022 | Decision despatched | Fees paid | Renewal fee | 25.02.2022 | Renewal fee patent year 03 | 27.02.2023 | Renewal fee patent year 04 | 27.03.2024 | Renewal fee patent year 05 |
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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. | Cited in | International search | [XA]US4169090 (MURRAY EDWARD D, et al) [X] 1-5,13 * example 1; table 1 * [A] 6-12; | [XDAY]EP2911524 (ROQUETTE FRERES [FR]) [XD] 1-5,13 * page 5, paragraphs [0033], [0039]; example -; claim -; tables 1, 2 * [A] 6-12 [Y] 1-5,13; | [XA] - E. CEPEDA ET AL, "Functional properties of faba bean (Vicia faba) protein flour dried by spray drying and freeze drying", JOURNAL OF FOOD ENGINEERING, GB, (19980501), vol. 36, no. 3, doi:10.1016/S0260-8774(98)00061-2, ISSN 0260-8774, pages 303 - 310, XP055642396 [X] 1-5,13 * page 305, paragraph 3 - page 306, paragraph 3; figure 2 * [A] 6-12 DOI: http://dx.doi.org/10.1016/S0260-8774(98)00061-2 | [XA] - ALU'DATT MUHAMMAD H ET AL, "Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, SPRINGER (INDIA) PRIVATE LTD, INDIA, vol. 54, no. 6, doi:10.1007/S13197-017-2551-6, ISSN 0022-1155, (20170310), pages 1395 - 1405, (20170310), XP036236495 [X] 1-5,13 * tables 2, 3 * [A] 6-12 DOI: http://dx.doi.org/10.1007/s13197-017-2551-6 | [XA] - A. FERN?NDEZ-QUINTELA ET AL, PLANT FOODS FOR HUMAN NUTRITION, (19970101), vol. 51, no. 4, doi:10.1023/A:1007936930354, ISSN 0921-9668, pages 331 - 341, XP055076339 [X] 1-5,13 * page 332, paragraph l - page 333, paragraph 1; table 1 * [A] 6-12 DOI: http://dx.doi.org/10.1023/A:1007936930354 | [XA] - VOSE J R ET AL, "PRODUCTION AND FUNCTIONALITY OF STARCHES AND PROTEIN ISOLATES FROM LEGUME SEEDS (FIELD PEAS AND HORSEBEANS)", CEREAL CHEMISTRY, AACC INTERNATIONAL INC, US, (19800101), vol. 57, no. 6, ISSN 0009-0352, pages 406 - 410, XP008017257 [X] 1-5,13 * page 408, column r, paragraph l - page 409, column r, paragraph l * [A] 6-12 | [XA] - AROGUNDADE L A ET AL, "Effect of ionic strength and/or pH on Extractability and physico-functional characterization of broad bean (Vicia faba L.) Protein concentrate", FOOD HYDROCOLLOIDS, ELSEVIER BV, NL, vol. 20, no. 8, doi:10.1016/J.FOODHYD.2005.12.010, ISSN 0268-005X, (20061201), pages 1124 - 1134, (20061201), XP028011635 [X] 1-3,5,13 * page 1125, column l, paragraph l - column r, paragraph 3; figure 2 * [A] 6-12 DOI: http://dx.doi.org/10.1016/j.foodhyd.2005.12.010 | [XDA] - MEIJER M M T ET AL, "TECHNOLOGICAL-SCALE DEHULLING PROCESS TO IMPROVE THE NUTRITIONAL VALUE OF FABA BEANS", ANIMAL FEED SCIENCE AND TECHNOLOGY, ELSEVIER, AMSTERDAM, NL, (19940101), vol. 46, no. 1/02, doi:10.1016/0377-8401(94)90060-4, ISSN 0377-8401, pages 1 - 10, XP009065267 [XD] 1-3,13 * table 4 * [A] 6-12 DOI: http://dx.doi.org/10.1016/0377-8401(94)90060-4 | [XA] - M. M. YOUSSEF ET AL, "Breadmaking properties of Composite Flours of Wheat and Faba Bean Protein Preparations", CEREAL CHEMISTRY, (19860101), vol. 63, no. 4, pages 357 - 361, XP055480847 [X] 1-5,13 * page 357, column l, paragraph 1 - page 358, column l, paragraph 2; table 1 * [A] 6-12 | [Y] - RAHMA E H ET AL, "Removal of polyphenols from sunflower meal by various solvents: effects on functional properties", JOURNAL OF FOOD SCIENCE, WILEY-BLACKWELL PUBLISHING, INC, US, (19810101), vol. 46, no. 5, doi:10.1111/J.1365-2621.1981.TB04211.X, ISSN 0022-1147, page 1521, XP002197459 [Y] 1-5,13 * page 1521, column l, paragraph 1 - paragraph 2 * * page 1522, column l, paragraph 4 - paragraph 5 * DOI: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04211.x | [A] - J.K. MESSINGER ET AL, "Effect of Partial Proteolysis and Succinylation on Functionality of Corn Germ Protein Isolate", JOURNAL OF FOOD SCIENCE, US, (19871101), vol. 52, no. 6, doi:10.1111/j.1365-2621.1987.tb05891.x, ISSN 0022-1147, pages 1620 - 1624, XP055642411 [A] 1-13 * page 1620, column r, paragraph l - page 1621, column l, paragraph 1 * DOI: http://dx.doi.org/10.1111/j.1365-2621.1987.tb05891.x | by applicant | EP1400537 | EP2911524 | - MULTARI, "Potential of Fava Bean as future protein supply to partially replace meat intake in the human diet", Comprehensive Reviews in Food Science and Food Safety, (20150000), vol. 14 | - MEIJER, "Technological-scale dehulling process to improve the nutritional value of faba beans", Animal Feed Science and Technology, (19940000), vol. 46, doi:10.1016/0377-8401(94)90060-4, XP009065267 DOI: http://dx.doi.org/10.1016/0377-8401(94)90060-4 | - "Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric précipitation and sait extraction", Food Research International, (20110000), vol. 44, pages 2742 - 2750 | - Colorimetry, (19860000), page 36 | - MAKRI, "Textural properties of legume protein isolate and polysaccharide gels", Journal of the Science of Food and Agriculture, vol. 86, doi:10.1002/jsfa.2531, pages 1855 - 1862, XP055672951 DOI: http://dx.doi.org/10.1002/jsfa.2531 |