PURATOS NV

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Patent Activity in the Last 10 Years

Technologies

Intl Class Technology Matters Rank in Class
 
  
 
A21D TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF 1510
 
  
 
A23L FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT 460
 
  
 
A23G COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF 327
 
  
 
A23C DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF 227
 
  
 
C12N MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF 2165
 
  
 
A23B PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS 116
 
  
 
A23D EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS 124
 
  
 
A23K FODDER130
 
  
 
C11D DETERGENT COMPOSITIONS 164
 
  
 
C12H PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION, AGEING OF ALCOHOLIC BEVERAGES OR REMOVAL OF ALCOHOL THEREFROM 17

Top Patents (by citation)

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Recent Publications

Publication # Title Filing Date Pub Date Intl Class
2017/0280,733 IMPROVED CAKE BATTERSSep 29, 15Oct 05, 17[A21D]
2016/0374,355 METHOD AND COMPOSITION FOR THE PREVENTION OR RETARDING OF STALING AND ITS EFFECT DURING THE BAKING PROCESS OF BAKERY PRODUCTSSep 08, 16Dec 29, 16[A21D]
2016/0037,784 DOUGH OR BATTER COMPRISING FUNCTIONALIZED GRAINSApr 11, 14Feb 11, 16[A21D]

Recent Patents

Patent # Title Filing Date Issue Date Intl Class
9717255 Method of preparing a cake using phospholipaseAug 14, 07Aug 01, 17[A23L, A21D]
9648895 Emulsion whippable at room-temperatureFeb 13, 12May 16, 17[A23L, A23G, A23D, A23C]
9480262 Bread with increased arabinoxylo-oligosaccharide contentJan 16, 08Nov 01, 16[A21D]
9456616 Method and composition for the prevention or retarding of staling of bakery productsApr 07, 03Oct 04, 16[A21D, C12H]
9408399 Packaged powder composition for bakeryJun 29, 05Aug 09, 16[A21D]
9320285 Method for preparing ready-to-bake frozen doughsApr 21, 09Apr 26, 16[A21D]
8889202 Steamed cake donutAug 13, 07Nov 18, 14[A21D]
RE45073 Earth alkali (hydr)oxide for preventing caking of powdered emulsifiersMar 18, 13Aug 12, 14[A61K, A23L]
8414955 Method to stabilize the crystallization of a blend of fat and oil containing more than 10% cocoa butter and having a low trans fat contentJun 01, 07Apr 09, 13[A23G]
8409652 Method to increase the antioxidant activity of chocolateAug 16, 07Apr 02, 13[A23G]

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Expired/Abandoned/Withdrawn Patents

Patent # Title Status Filing Date Issue/Pub Date Intl Class
2013/0089,639 Low Glycaemic Index Baked Product Comprising High Levels of Fibre, Proteins and InclusionsAbandonedJul 15, 10Apr 11, 13[A21D]
2012/0156,328 METHODS FOR PREPARING CAKES USING PHOSPHOLIPASES AND CAKE BATTER AND CAKE MIX COMPOSITIONS COMPRISING PHOSPHOLIPASESAbandonedJun 08, 10Jun 21, 12[C12N, A21D]
2011/0135,789 COMPOSITION FOR THE RELEASE AND PROTECTION OF INSTANT ACTIVE DRY YEASTSAbandonedAug 21, 08Jun 09, 11[A23L]
2011/0097,440 Method and Composition to Improve Short Bite of Bakery ProductsAbandonedMay 14, 09Apr 28, 11[C12N, A21D]
2009/0274,803 METHOD TO PRE-CRYSTALLIZE REAL CHOCOLATE IN THE FORM OF STABLE BETA V POLYMORPHIC CRYSTALSAbandonedMay 21, 07Nov 05, 09[A23G]
2009/0098,243 OVEREXPRESSED AND PURIFIED ASPERGILLUS FICUUM OXIDASE AND NUCLEIC ACID ENCODING THE SAMEAbandonedSep 15, 05Apr 16, 09[C12N, A23J]
2008/0031,952 Nucleic Acid Comprising a Sequence Encoding a Modified Glutenin PolypeptideAbandonedNov 27, 03Feb 07, 08[A61K, C07H, C12N, A21D, C07K]
2008/0020,088 Novel Xylanases And Their UseAbandonedMar 11, 05Jan 24, 08[C12C, C07H, C12N, A23J, A62D, A21D, A23G, D06M]
2007/0243,289 Liquid Leaven CompositionAbandonedDec 22, 04Oct 18, 07[A21D]
2007/0202,225 Cold gelling pastry glaze based on pectinAbandonedFeb 14, 05Aug 30, 07[A23L]
2007/0071,864 Uht treated 100% non-dairy whipping creamAbandonedAug 27, 04Mar 29, 07[A23L]
2006/0292,263 Bakery products comprising carbohydrate oxidase and/or pyranose oxidaseAbandonedMay 19, 04Dec 28, 06[A21D]
2006/0240,509 Myrothecium sp transformation and expression systemAbandonedAug 29, 03Oct 26, 06[C12P, C12N]
2006/0233,935 Rhamnolipids in bakery productsAbandonedNov 01, 03Oct 19, 06[A23D]
2006/0105,081 Formulation for enhancing the flavor metabolism of yeast and bacteria in sponge and dough brew and sourdough fermentatin systemsAbandonedNov 14, 03May 18, 06[A23L]
2006/0024,423 Method of making a granulated bread improverAbandonedSep 26, 05Feb 02, 06[A21D]
2005/0048,184 UHT treated 100 % non-dairy whipping creamAbandonedAug 29, 03Mar 03, 05[A23L]
6797053 Plaster retarding compositionExpiredJul 09, 01Sep 28, 04[C04B]
6720022 Granulated bread improver for the preparation of bakery productsExpiredAug 24, 00Apr 13, 04[A21D]
2004/0058,053 Method of making a granulated bread improverAbandonedSep 03, 03Mar 25, 04[A23L]

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