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Extract from the Register of European Patents

EP About this file: EP2028944

EP2028944 - COMPOSITION FOR REDUCING BAKING LOSSES [Right-click to bookmark this link]
StatusNo opposition filed within time limit
Status updated on  09.06.2017
Database last updated on 18.10.2024
Most recent event   Tooltip06.03.2020Lapse of the patent in a contracting state
New state(s): TR		published on 08.04.2020  [2020/15]
Applicant(s)For all designated states
Bayer Intellectual Property GmbH
Alfred Nobel Strasse 10
40789 Monheim am Rhein / DE
[2014/49]
Former [2009/10]For all designated states
Bayer CropScience AG
Alfred-Nobel-Strasse 50
40789 Monheim am Rhein / DE
Inventor(s)01 / PILLING, Jens
Ederstrasse 1
44287 Dortmund / DE
02 / BANAFA, Walid
Göhrener Strasse 13
10437 Berlin / DE
 [2009/10]
Representative(s)Beyer, Andreas
Patentanwälte Bressel und Partner mbB
Potsdamer Platz 10
10785 Berlin / DE
[2016/31]
Former [2012/44]Beyer, Andreas
Bressel und Partner - Patentanwälte Park Kolonnaden Potsdamer Platz 10
10785 Berlin / DE
Former [2012/06]Quanz, Martin
Bayer CropScience AG Business Planning and Administration Law and Patents Patents & Licensing Alfred-Nobel-Str. 50
40789 Monheim / DE
Former [2009/10]Quanz, Martin
Bayer BioScience GmbH Hermannswerder 20a
14473 Potsdam / DE
Application number, filing date07725546.121.05.2007
[2009/10]
WO2007EP04650
Priority number, dateEP2006009008824.05.2006         Original published format: EP 06090088
US20060808337P25.05.2006         Original published format: US 808337 P
[2009/10]
Filing languageEN
Procedural languageEN
PublicationType: A1 Application with search report
No.:WO2007134878
Date:29.11.2007
Language:EN
[2007/48]
Type: A1 Application with search report 
No.:EP2028944
Date:04.03.2009
Language:EN
The application published by WIPO in one of the EPO official languages on 29.11.2007 takes the place of the publication of the European patent application.
[2009/10]
Type: B1 Patent specification 
No.:EP2028944
Date:03.08.2016
Language:EN
[2016/31]
Search report(s)International search report - published on:EP29.11.2007
ClassificationIPC:A21D2/32, A21D2/36, A21D2/38, A23L29/10, A23L29/212, A23L29/231, A23L29/238, A23L29/262, A23L29/269, C08B31/06, C08H99/00, C08L3/04, A21D2/18
[2016/07]
CPC:
A21D2/183 (EP,US); A21D2/185 (EP,US); A21D2/186 (EP,US);
A21D2/188 (EP,US); A21D2/32 (EP,US); A21D2/362 (EP,US);
A21D2/38 (EP,US); A23L29/10 (EP,US); A23L29/212 (EP,US);
A23L29/231 (EP,US); A23L29/238 (EP,US); A23L29/262 (EP,US);
A23L29/269 (EP,US); A23L29/27 (EP,US); C08B31/066 (EP,US);
C08H99/00 (EP,US); C08L3/04 (EP,US) (-)
Former IPC [2009/10]A21D2/18
Designated contracting statesAT,   BE,   BG,   CH,   CY,   CZ,   DE,   DK,   EE,   ES,   FI,   FR,   GB,   GR,   HU,   IE,   IS,   IT,   LI,   LT,   LU,   LV,   MC,   MT,   NL,   PL,   PT,   RO,   SE,   SI,   SK,   TR [2016/31]
Former [2009/10]AT,  BE,  BG,  CH,  CY,  CZ,  DE,  DK,  EE,  ES,  FI,  FR,  GB,  GR,  HU,  IE,  IS,  IT,  LI,  LT,  LU,  LV,  MC,  MT,  NL,  PL,  PT,  RO,  SE,  SI,  SK,  TR 
Extension statesALNot yet paid
BANot yet paid
HRNot yet paid
MKNot yet paid
RSNot yet paid
TitleGerman:ZUSAMMENSETZUNG ZUR VERRINGERUNG VON SCHWUND BEIM BACKEN[2009/10]
English:COMPOSITION FOR REDUCING BAKING LOSSES[2009/10]
French:COMPOSITION DESTINÉE À RÉDUIRE LES PERTES À LA CUISSON[2009/10]
Entry into regional phase29.12.2008National basic fee paid 
29.12.2008Designation fee(s) paid 
29.12.2008Examination fee paid 
Examination procedure29.12.2008Examination requested  [2009/10]
08.04.2011Despatch of a communication from the examining division (Time limit: M06)
23.09.2011Reply to a communication from the examining division
17.08.2012Despatch of a communication from the examining division (Time limit: M06)
27.02.2013Reply to a communication from the examining division
29.07.2014Despatch of a communication from the examining division (Time limit: M04)
27.10.2014Reply to a communication from the examining division
26.02.2016Communication of intention to grant the patent
22.06.2016Fee for grant paid
22.06.2016Fee for publishing/printing paid
22.06.2016Receipt 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  08.04.2011
Opposition(s)04.05.2017No opposition filed within time limit [2017/28]
Fees paidRenewal fee
02.06.2009Renewal fee patent year 03
31.05.2010Renewal fee patent year 04
31.05.2011Renewal fee patent year 05
27.04.2012Renewal fee patent year 06
10.05.2013Renewal fee patent year 07
16.05.2014Renewal fee patent year 08
12.05.2015Renewal fee patent year 09
10.05.2016Renewal fee patent year 10
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  TooltipHU21.05.2007
AT03.08.2016
BE03.08.2016
CY03.08.2016
CZ03.08.2016
DK03.08.2016
EE03.08.2016
FI03.08.2016
IT03.08.2016
LT03.08.2016
LV03.08.2016
MC03.08.2016
NL03.08.2016
RO03.08.2016
SE03.08.2016
SI03.08.2016
SK03.08.2016
TR03.08.2016
BG03.11.2016
GR04.11.2016
IS03.12.2016
PT05.12.2016
[2020/15]
Former [2019/46]HU21.05.2007
AT03.08.2016
BE03.08.2016
CY03.08.2016
CZ03.08.2016
DK03.08.2016
EE03.08.2016
FI03.08.2016
IT03.08.2016
LT03.08.2016
LV03.08.2016
MC03.08.2016
NL03.08.2016
RO03.08.2016
SE03.08.2016
SI03.08.2016
SK03.08.2016
BG03.11.2016
GR04.11.2016
IS03.12.2016
PT05.12.2016
Former [2019/31]HU21.05.2007
AT03.08.2016
BE03.08.2016
CZ03.08.2016
DK03.08.2016
EE03.08.2016
FI03.08.2016
IT03.08.2016
LT03.08.2016
LV03.08.2016
MC03.08.2016
NL03.08.2016
RO03.08.2016
SE03.08.2016
SI03.08.2016
SK03.08.2016
BG03.11.2016
GR04.11.2016
IS03.12.2016
PT05.12.2016
Former [2018/06]AT03.08.2016
BE03.08.2016
CZ03.08.2016
DK03.08.2016
EE03.08.2016
FI03.08.2016
IT03.08.2016
LT03.08.2016
LV03.08.2016
MC03.08.2016
NL03.08.2016
RO03.08.2016
SE03.08.2016
SI03.08.2016
SK03.08.2016
BG03.11.2016
GR04.11.2016
IS03.12.2016
PT05.12.2016
Former [2017/37]AT03.08.2016
BE03.08.2016
CZ03.08.2016
DK03.08.2016
EE03.08.2016
FI03.08.2016
IT03.08.2016
LT03.08.2016
LV03.08.2016
NL03.08.2016
RO03.08.2016
SE03.08.2016
SI03.08.2016
SK03.08.2016
BG03.11.2016
GR04.11.2016
IS03.12.2016
PT05.12.2016
Former [2017/36]AT03.08.2016
BE03.08.2016
CZ03.08.2016
DK03.08.2016
EE03.08.2016
FI03.08.2016
IT03.08.2016
LT03.08.2016
LV03.08.2016
NL03.08.2016
RO03.08.2016
SE03.08.2016
SK03.08.2016
BG03.11.2016
GR04.11.2016
IS03.12.2016
PT05.12.2016
Former [2017/32]AT03.08.2016
BE03.08.2016
CZ03.08.2016
DK03.08.2016
EE03.08.2016
FI03.08.2016
IT03.08.2016
LT03.08.2016
LV03.08.2016
NL03.08.2016
RO03.08.2016
SE03.08.2016
SK03.08.2016
BG03.11.2016
GR04.11.2016
IS03.12.2016
PT05.12.2016
Former [2017/13]AT03.08.2016
FI03.08.2016
IT03.08.2016
LT03.08.2016
LV03.08.2016
NL03.08.2016
SE03.08.2016
GR04.11.2016
IS03.12.2016
PT05.12.2016
Former [2017/11]AT03.08.2016
FI03.08.2016
IT03.08.2016
LT03.08.2016
NL03.08.2016
SE03.08.2016
GR04.11.2016
IS03.12.2016
PT05.12.2016
Former [2017/10]FI03.08.2016
IT03.08.2016
LT03.08.2016
NL03.08.2016
SE03.08.2016
IS03.12.2016
Former [2017/09]FI03.08.2016
IT03.08.2016
LT03.08.2016
NL03.08.2016
Former [2017/07]LT03.08.2016
Cited inInternational search[DY]WO0234923  (AVENTIS CROPSCIENCE GMBH [DE]) [DY] 1-15 * page 22 * * page 33, paragraphs 3-5 * * page 34, paragraphs 2-5; claims 18-33 *;
 [Y]DE2854291  (DIAMALT AG [DE]) [Y] 1-3,7,9-15 * page 5, paragraph 4 *;
 [Y]US5306513  (COLUCCI JOYCE [US], et al) [Y] 1-7,10-15 * column 1, line 47 - line 68; claim 3 *;
 [Y]EP0245727  (JODLBAUER HEINZ D [DE], et al) [Y] 1-3,8,10-15 * page 2, paragraph L *;
 [DY]  - SINGH SIDHU J P ET AL, "Dough characteristics and baking studies of wheat flour fortified with xanthan gum.", INTERNATIONAL JOURNAL OF FOOD PROPERTIES, DEP. OF FOOD SCI. & TECH., GURU NANAK DEV UNIV., AMRITSAR 143 005, PUNJAB, INDIA. E-MAIL JAIPAL(A)GOPLAY.COM, (2002), vol. 5, no. 1, pages 1 - 11, XP009069723 [DY] 1-4,10-15 * page 8, paragraph 2 * * abstract *

DOI:   http://dx.doi.org/10.1081/JFP-120015588
 [DY]  - JAI PAL SINGH SIDHU ET AL, "Incorporation of carboxy methyl cellulose in wheat flour: rheological, alveographic, dough development, gas formation/retention, baking and bread firmness studies.", INTERNATIONAL JOURNAL OF FOOD PROPERTIES, DEP. OF FOOD SCI. & TECH., GURU NANAK DEV UNIV., AMRITSAR 143 005, INDIA. E-MAIL JAIPAL(A)GOPLAY.COM, (2000), vol. 3, no. 3, pages 407 - 419, XP009074472 [DY] 1-3,5,10-15 * abstract * * page 415, paragraph L * * page 417, paragraph 1 *
 [DY]  - YASEEN A A E ET AL, "Effect of pectin and alpha-amylase on the microstructure and staling of bread", POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, (2001), vol. 10, no. 4, ISSN 1230-0322, pages 19 - 25, XP009074473 [DY] 1-3,6,10-15 * page 20, paragraph L - page 21, paragraph 1 *
 [Y]  - MORGENSTERN G, "Frischhaltung roggenbetonter Brotsorten.", BROT & BACKWAREN , BUNDESANSTALT FÜR GETREIDE-, KARTOFFEL- & FETTFORSCHUNG, DETMOLD, GERMANY, (1994), vol. 42, no. 4, page 23, XP009075213 [Y] 1-3,9-15 * table 1 *
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.