CN1849072B - 可焙烤的、光滑的、甜的、含奶油的、低水分的馅料产品及其制备方法 - Google Patents
可焙烤的、光滑的、甜的、含奶油的、低水分的馅料产品及其制备方法 Download PDFInfo
- Publication number
- CN1849072B CN1849072B CN2004800260569A CN200480026056A CN1849072B CN 1849072 B CN1849072 B CN 1849072B CN 2004800260569 A CN2004800260569 A CN 2004800260569A CN 200480026056 A CN200480026056 A CN 200480026056A CN 1849072 B CN1849072 B CN 1849072B
- Authority
- CN
- China
- Prior art keywords
- water
- fat
- weight
- filling material
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/093—Addition of non-milk fats or non-milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Cosmetics (AREA)
Abstract
Description
Claims (22)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/616,726 US6863911B2 (en) | 2001-02-02 | 2003-07-10 | Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation |
US10/616,726 | 2003-07-10 | ||
PCT/US2004/021666 WO2005006880A2 (en) | 2003-07-10 | 2004-07-07 | Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1849072A CN1849072A (zh) | 2006-10-18 |
CN1849072B true CN1849072B (zh) | 2011-01-19 |
Family
ID=34079670
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN2004800260569A Expired - Fee Related CN1849072B (zh) | 2003-07-10 | 2004-07-07 | 可焙烤的、光滑的、甜的、含奶油的、低水分的馅料产品及其制备方法 |
Country Status (15)
Country | Link |
---|---|
US (1) | US6863911B2 (zh) |
EP (1) | EP1643848A4 (zh) |
KR (1) | KR20060036083A (zh) |
CN (1) | CN1849072B (zh) |
AU (1) | AU2004257648B2 (zh) |
BR (1) | BRPI0412491A (zh) |
CA (1) | CA2531594C (zh) |
IL (1) | IL172952A0 (zh) |
MX (1) | MXPA06000436A (zh) |
NO (1) | NO20060127L (zh) |
NZ (1) | NZ545003A (zh) |
RU (1) | RU2344617C2 (zh) |
UA (1) | UA88449C2 (zh) |
WO (1) | WO2005006880A2 (zh) |
ZA (1) | ZA200600182B (zh) |
Families Citing this family (26)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7186432B2 (en) * | 2002-10-30 | 2007-03-06 | Kerry Inc. | Shelf stable meltable particulate food product |
US20060034978A1 (en) * | 2004-08-16 | 2006-02-16 | Grain Processing Corporation | Aerosol compositions, devices and methods |
US7641930B2 (en) * | 2004-12-08 | 2010-01-05 | The Hershey Company | Chocolate products and ingredients and methods for producing novel oil-in-water suspensions |
JP5034940B2 (ja) * | 2005-03-16 | 2012-09-26 | 不二製油株式会社 | 大豆パフの製造法 |
US20060286212A1 (en) * | 2005-06-07 | 2006-12-21 | Weizhu Yu | Low moisture, low water activity caramel, caramel composite products and process for preparation |
US20070110844A1 (en) * | 2005-11-15 | 2007-05-17 | Natalia Kubantseva | Reduced sweetness confectionary compositions and coated/filled food products |
US7803418B2 (en) * | 2006-09-29 | 2010-09-28 | Kellogg Company | Nut butter compositions and methods related thereto |
US8586122B2 (en) * | 2007-07-26 | 2013-11-19 | Loders Croklaan Usa Llc | Composition suitable for use in baking |
US20090081335A1 (en) * | 2007-09-20 | 2009-03-26 | Deirdre Ortiz | Crisp, filled foods and methods related thereto |
MX2007014944A (es) * | 2007-11-28 | 2009-05-28 | Kyu Il Lee | Composicion de extractos de soya, arroz, ajonjoli y tuna para suplemento alimenticio. |
US8287936B2 (en) | 2009-02-17 | 2012-10-16 | Kraft Foods Global Brands Llc | Bake-stable creamy food filling base |
US20100239720A1 (en) * | 2009-03-23 | 2010-09-23 | Michael Laurence Jensen | Dual textured, multicomponent snack food having a creamy filling |
GB2471671A (en) * | 2009-07-06 | 2011-01-12 | Cadbury Holdings Ltd | Savoury water in oil food emulsion |
US20110104338A1 (en) * | 2009-10-30 | 2011-05-05 | Coleman Edward C | Food Product Pertaining To A Filling-And-Cracker Sandwich |
WO2011109300A1 (en) * | 2010-03-01 | 2011-09-09 | Kraft Foods Global Brands Llc | Shelf-stable, savory, filled food products and methods |
JP5540148B2 (ja) * | 2010-04-26 | 2014-07-02 | マーク アンド チャペル (アイルランド) リミテッド | 2種成分食品およびその製造方法 |
US10264804B2 (en) | 2010-10-19 | 2019-04-23 | Intercontinental Great Brands Llc | Heat-stable filling with cereal-derived ingredients |
US9351501B2 (en) | 2010-12-15 | 2016-05-31 | Intercontinental Great Brands Llc | Heat tolerant lipid-based filling |
EP2943074B1 (en) | 2013-01-09 | 2020-08-12 | Mars, Incorporated | Caramel, confection comprising the caramel and method of making the confection |
US20160174579A1 (en) * | 2014-12-18 | 2016-06-23 | General Mills, Inc. | High Fiber Cheesecake Product with Extensive Shelf Life |
WO2017165731A1 (en) * | 2016-03-24 | 2017-09-28 | Cargill, Incorporated | Bake stable composition |
CN108294291B (zh) * | 2017-01-11 | 2021-08-24 | 统一企业股份有限公司 | 烘焙用糖浆及其制作方法 |
UY38675A (es) * | 2019-04-23 | 2021-08-31 | Aak Ab | Emulsión estructurada de aceite en agua y producto alimenticio que la comprende |
US11375727B2 (en) | 2019-07-09 | 2022-07-05 | Intercontinental Great Brands Llc | Heat tolerant filling base for high temperature, high-pressure cooking co-extrusion |
AU2023207266A1 (en) * | 2022-01-15 | 2024-08-22 | Kraft Foods Schweiz Holding Gmbh | Confectionery products |
US20230345952A1 (en) * | 2022-04-29 | 2023-11-02 | Société des Produits Nestlé S.A. | Multi-texture confectionery product |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5601863A (en) * | 1991-02-20 | 1997-02-11 | Cultor Food Science, Cultor, Ltd | Reduced polydextrose |
CN1207260A (zh) * | 1997-07-31 | 1999-02-10 | 荆州市荆南食品有限责任公司 | 鲜淡水鱼糕及制造方法 |
US5935634A (en) * | 1997-11-25 | 1999-08-10 | Gamay Foods, Inc. | Low-water activity cheese and method of preparation |
CN1265285A (zh) * | 2000-03-10 | 2000-09-06 | 华尧中 | 无糖烘焙产品之甜味料 |
Family Cites Families (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3198637A (en) * | 1963-02-18 | 1965-08-03 | Nat Biscuit Co | Preparation of filled baked products and filler composition utilized therein |
US3352688A (en) * | 1966-07-13 | 1967-11-14 | Kelco Co | Bake stable bakery filling product and method |
US3741774A (en) * | 1970-03-23 | 1973-06-26 | Quaker Oats Co | Preparation of a high protein simulated cheese product |
US4234611A (en) * | 1977-01-28 | 1980-11-18 | Rich Products Corporation | Soft intermediate-moisture frozen puddings and fillings |
US4273795A (en) * | 1979-11-19 | 1981-06-16 | Standard Brands Incorporated | Low-fat spread and process |
US4503080A (en) * | 1982-07-08 | 1985-03-05 | The Procter & Gamble Company | Doughs and cookies providing storage-stable texture variability |
US4670272A (en) * | 1985-11-08 | 1987-06-02 | Frito-Lay, Inc. | Thermostable creme |
NL193652C (nl) * | 1986-08-19 | 2000-06-06 | Ferrero Ohg | Zoete lekkernij en werkwijze voor de bereiding daarvan. |
US4774095A (en) * | 1986-12-16 | 1988-09-27 | The Procter & Gamble Company | Filling-containing, dough-based products containing cellulosic fibrils and microfibrils |
US4752494A (en) * | 1987-03-05 | 1988-06-21 | Frito-Lay, Inc. | Thermostable edible creme |
US5376399A (en) * | 1992-05-15 | 1994-12-27 | A.E. Staley Manufacturing Co. | Reduced fat cremes |
USH1395H (en) * | 1992-05-22 | 1995-01-03 | A. E. Staley Manufacturing Company | Composition and method of preparing reduced fat spreads |
US5366750A (en) * | 1993-01-13 | 1994-11-22 | Crompton & Knowles Corporation | Thermostable edible composition having ultra-low water activity |
US5612078A (en) * | 1994-08-08 | 1997-03-18 | Nabisco, Inc. | Filler cream compositions for reduced fat sandwich cookies |
FR2754979B1 (fr) * | 1996-10-31 | 1999-01-22 | Gervais Danone Co | Composition alimentaire solide formee d'un fourrage foisonne a base de produit laitier frais fermente et d'une couche de protection, procede de preparation d'une telle composition |
WO1999002039A1 (en) * | 1997-07-09 | 1999-01-21 | Kraft Foods, Inc. | Dough enrobed cheese filling |
US6146672A (en) * | 1998-04-02 | 2000-11-14 | The Pillsbury Company | Water-in-oil emulsion fillings |
US6280782B1 (en) * | 1999-11-08 | 2001-08-28 | The Pillsbury Company | Non-emulsion based, moisture containing fillings for dough products |
DE60015077T2 (de) * | 2000-04-17 | 2006-02-16 | Société des Produits Nestlé S.A. | Gefülltes salziges Snack-Produkt |
US6528104B1 (en) * | 2000-12-27 | 2003-03-04 | The J. M. Smucker Company | Low water activity filling |
US6905719B2 (en) * | 2001-02-02 | 2005-06-14 | Kraft Foods Holdings, Inc. | Shelf-stable, bakeable savory cheese product and process for preparing it |
-
2003
- 2003-07-10 US US10/616,726 patent/US6863911B2/en not_active Expired - Lifetime
-
2004
- 2004-07-07 AU AU2004257648A patent/AU2004257648B2/en not_active Ceased
- 2004-07-07 RU RU2006104003/13A patent/RU2344617C2/ru not_active IP Right Cessation
- 2004-07-07 KR KR1020067000475A patent/KR20060036083A/ko not_active Application Discontinuation
- 2004-07-07 NZ NZ545003A patent/NZ545003A/en not_active IP Right Cessation
- 2004-07-07 CN CN2004800260569A patent/CN1849072B/zh not_active Expired - Fee Related
- 2004-07-07 UA UAA200601311A patent/UA88449C2/ru unknown
- 2004-07-07 MX MXPA06000436A patent/MXPA06000436A/es active IP Right Grant
- 2004-07-07 EP EP04777651A patent/EP1643848A4/en not_active Withdrawn
- 2004-07-07 CA CA2531594A patent/CA2531594C/en not_active Expired - Fee Related
- 2004-07-07 BR BRPI0412491-0A patent/BRPI0412491A/pt not_active IP Right Cessation
- 2004-07-07 WO PCT/US2004/021666 patent/WO2005006880A2/en active Application Filing
-
2006
- 2006-01-02 IL IL172952A patent/IL172952A0/en unknown
- 2006-01-09 NO NO20060127A patent/NO20060127L/no unknown
- 2006-01-09 ZA ZA200600182A patent/ZA200600182B/en unknown
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5601863A (en) * | 1991-02-20 | 1997-02-11 | Cultor Food Science, Cultor, Ltd | Reduced polydextrose |
CN1207260A (zh) * | 1997-07-31 | 1999-02-10 | 荆州市荆南食品有限责任公司 | 鲜淡水鱼糕及制造方法 |
US5935634A (en) * | 1997-11-25 | 1999-08-10 | Gamay Foods, Inc. | Low-water activity cheese and method of preparation |
CN1265285A (zh) * | 2000-03-10 | 2000-09-06 | 华尧中 | 无糖烘焙产品之甜味料 |
Non-Patent Citations (6)
Title |
---|
.油脂在焙烤制品中的功能及应用.粮油食品科技 6.1998,(6),全文. |
.蛋糕起酥油的替换物.粮食加工 1.1990,(6),全文. |
兰祥光 |
兰祥光;.蛋糕起酥油的替换物.粮食加工 1.1990,(6),全文. * |
周素梅 |
周素梅;.油脂在焙烤制品中的功能及应用.粮油食品科技 6.1998,(6),全文. * |
Also Published As
Publication number | Publication date |
---|---|
CA2531594A1 (en) | 2005-01-27 |
IL172952A0 (en) | 2006-06-11 |
MXPA06000436A (es) | 2006-04-05 |
EP1643848A2 (en) | 2006-04-12 |
NO20060127L (no) | 2006-02-09 |
BRPI0412491A (pt) | 2006-09-19 |
EP1643848A4 (en) | 2010-07-07 |
AU2004257648A1 (en) | 2005-01-27 |
WO2005006880A2 (en) | 2005-01-27 |
RU2006104003A (ru) | 2006-09-10 |
CN1849072A (zh) | 2006-10-18 |
AU2004257648B2 (en) | 2009-12-03 |
NZ545003A (en) | 2007-11-30 |
ZA200600182B (en) | 2007-07-25 |
RU2344617C2 (ru) | 2009-01-27 |
US6863911B2 (en) | 2005-03-08 |
UA88449C2 (ru) | 2009-10-26 |
CA2531594C (en) | 2012-11-27 |
KR20060036083A (ko) | 2006-04-27 |
US20040126464A1 (en) | 2004-07-01 |
WO2005006880A3 (en) | 2005-07-28 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN1849072B (zh) | 可焙烤的、光滑的、甜的、含奶油的、低水分的馅料产品及其制备方法 | |
EP1830667B1 (en) | Low calorie fat substitute | |
JP2000262219A (ja) | 安定化したチーズケーキ製品 | |
EP2928307B1 (en) | Bake stable filling containing microparticles | |
JP5214536B2 (ja) | フラワーペースト類 | |
WO2016042778A1 (ja) | 新規な練り込み用起泡性水中油型乳化物 | |
EP0219423A2 (en) | Process and dough composition for producing multi-textured cookies containing hard fats | |
CA2158730A1 (en) | Low fat, low calorie fat substitute | |
JP6557073B2 (ja) | チルドパンとその製造方法 | |
CN100448357C (zh) | 货架稳定的、可焙烤的味美干酪产品及其制备方法 | |
JP7438682B2 (ja) | フラワーペースト | |
JP6316604B2 (ja) | ベーカリー製品の製造方法 | |
WO1995026641A1 (en) | Low fat, low calorie, fat substitute | |
EP0741975A1 (en) | Process for producing yoghurt and yoghurt products | |
JP2003009797A (ja) | 水中油型乳化組成物の製造方法 | |
US20060177561A1 (en) | Foods and drinks containing diacylglycerol | |
JP2003102386A (ja) | 含水チョコレート類 | |
JPS6153003B2 (zh) | ||
AU2006200332A1 (en) | Bakeable, low-moisture, shelf-stable filler composition, savory food products, and processes for preparation | |
JP6230740B1 (ja) | フラワーペースト | |
JP2024007297A (ja) | 冷凍温度域喫食用又は解凍後チルド温度域喫食用水中油型フィリングクリーム | |
JP2990501B2 (ja) | 低甘味フラワーペースト | |
JP2024006623A (ja) | 冷凍喫食用フラワーペースト | |
JP6721386B2 (ja) | 製パン練り込み用水性液 | |
JP6715712B2 (ja) | 湯種生地の製造方法およびベーカリー製品の製造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
ASS | Succession or assignment of patent right |
Owner name: KRAFT FOODS UNIVERSAL BRAND LIMITED LIABILITY COMP Free format text: FORMER OWNER: KRAFT FOODS GROUP CO.,LTD. Effective date: 20091113 |
|
C41 | Transfer of patent application or patent right or utility model | ||
TA01 | Transfer of patent application right |
Effective date of registration: 20091113 Address after: Illinois State Applicant after: Kraft Foods Global Brands LLC Address before: Illinois State Applicant before: KRAFT FOODS HOLDINGS INC |
|
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
C56 | Change in the name or address of the patentee | ||
CP03 | Change of name, title or address |
Address after: new jersey Patentee after: Intercontinental Great Brands LLC Address before: Illinois State Patentee before: Kraft Foods Global Brands LLC |
|
CF01 | Termination of patent right due to non-payment of annual fee | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110119 Termination date: 20170707 |