WO2023057785 - FOOD THERMOREVERSIBLE GEL SEASONING
National phase entry is expected:
Publication Number
WO/2023/057785
Publication Date
13.04.2023
International Application No.
PCT/IB2021/059084
International Filing Date
04.10.2021
Title **
[English]
FOOD THERMOREVERSIBLE GEL SEASONING
[French]
CONDIMENT EN GEL THERMORÉVERSIBLE
Applicants **
HOFBURG FOOD TECHNOLOGIES LLC
Inventors
DE LEO, Riccardo
QUARTIERI, Andrea
BIGI, Francesco
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 | * |
| * | |
| Number of Office Actions | * |
| * | |
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 | 2037 | |
| EPO | Filing, Examination, Granting | 9703 | |
| Japan | Filing, Examination, Granting | 2264 | |
| South Korea | Filing, Examination, Granting | 2151 | |
| USA | Filing, Examination, Granting | 4740 |
Total:
20,895
The term for entry into the National Phase has expired. This quotation is for informational purposes only
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Abstract[English]
The food thermoreversible gel seasoning comprises: at least one puree and/or pulp of plant origin present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 30% and 70%; at least one hydrocolloid gelling agent present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 0.5% and 7%; at least one solvent present in a concentration by weight, evaluated with respect to the total weight of the seasoning, of between 29,5% and 69,5%.[French]
L'invention concerne un condiment en gel thermoréversible comprenant : au moins une purée et/ou une pulpe d'origine végétale présente dans une concentration en poids, évaluée par rapport au poids total du condiment, comprise entre 30 % et 70 % ; au moins un gélifiant hydrocolloïde présent dans une concentration en poids, évaluée par rapport au poids total du condiment, comprise entre 0,5 % et 7 % ; au moins un solvant présent dans une concentration en poids, évaluée par rapport au poids total du condiment, comprise entre 29,5 % et 69,5 %.