WO2025158082 - SOYBEAN BASED EMULSIFIED COMPOSITION
National phase entry is expected:
Publication Number
WO/2025/158082
Publication Date
31.07.2025
International Application No.
PCT/EP2025/052014
International Filing Date
27.01.2025
Title **
[English]
SOYBEAN BASED EMULSIFIED COMPOSITION
[French]
COMPOSITION ÉMULSIFIÉE À BASE DE SOJA
Applicants **
KATHOLIEKE UNIVERSITEIT LEUVEN
Inventors
ROELANTS, Ivo
MERCKX, Wouter
SOOGEN, Mathijs
Priority Data
24154266.1
26.01.2024
EP
24154268.7
26.01.2024
EP
24154270.3
26.01.2024
EP
24168781.3
05.04.2024
EP
24171857.6
23.04.2024
EP
Application details
| Total Number of Claims/PCT | * |
| Number of Independent Claims | * |
| Number of Priorities | * |
| Number of Multi-Dependent Claims | * |
| Number of Drawings | * |
| Pages for Publication | * |
| Number of Pages with Drawings | * |
| Pages of Specification | * |
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| Number of Office Actions | * |
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International Searching Authority |
EPO
* |
| Recordal of a Change of the Applicant's Name/Address |
Change of Applicant's Name and Address
* |
| Type of Assignment |
The Standard Agent's Assignment
* |
| Applicant's Legal Status |
Legal Entity
* |
| * | |
| * | |
| * | |
| * | |
| * | |
| Entry into National Phase under |
Chapter I
* |
| Patent Delivery |
Send the Letters Patent by Courier
* |
| Translation |
|
* The data is based on automatic recognition. Please verify and amend if necessary.
** IP-Coster compiles data from publicly available sources. If this data includes your personal information, you can contact us to request its removal.
Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing, Examination, Granting | 2662 | |
| EPO | Filing, Examination, Granting | 9744 | |
| Japan | Filing, Examination, Granting | 2155 | |
| South Korea | Filing, Examination, Granting | 2202 | |
| USA | Filing, Examination, Granting | 5340 |
Total:
22,103
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Abstract[English]
The present invention relates generally to stabilized emulsion, for instance for food-use or personal-care-use, that do not comprise egg yolk and/or emulsion stabilizing compounds such as lecithin or egg yolk, mono- and diglycerides, polysorbates, carrageenan, guar gum, xanthan gum, carob gum, carboxymethylcellulose, methylcellulose, albumin or globulin, but instead comprise an emulsifying and/or an emulsion stabilising composition that is the reaction product of immersing soybean solids in an aqueous solution of a carbonic acid-bicarbonate-carbonate system.[French]
La présente invention concerne de manière générale une émulsion stabilisée, par exemple à usage alimentaire ou à usage personnel, qui ne comprend pas de jaune d'oeuf et/ou de composés de stabilisation d'émulsion tels que la lécithine ou le jaune d'oeuf, les monoglycérides et les diglycérides, les polysorbates, le carraghénane, la gomme de guar, la gomme xanthane, la gomme de caroube, la carboxyméthylcellulose, la méthylcellulose, l'albumine ou la globuline, mais comprennent plutôt une composition d'émulsification et/ou de stabilisation d'émulsion qui est le produit de réaction d'immersion de solides de soja dans une solution aqueuse d'un système acide carbonique-bicarbonate-carbonate.