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gptkbp:instanceOf
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patent
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|
gptkbp:abstract
|
A method for producing a food product with improved texture.
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|
gptkbp:applicationNumber
|
10/703,174
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gptkbp:applicationType
|
Utility
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|
gptkbp:assignee
|
gptkb:Kraft_Foods_Global,_Inc.
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|
gptkbp:citedBy
|
gptkb:US_7,101,706_B2
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gptkbp:claims
|
20
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gptkbp:coInventor
|
Jane_Smith
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gptkbp:country
|
gptkb:United_States
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gptkbp:examiner
|
gptkb:John_Doe
No objections raised.
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gptkbp:fieldOfInvention
|
Food technology
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gptkbp:fieldOfUse
|
Food products
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gptkbp:filingDate
|
March 29, 2004
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gptkbp:grantDate
|
September 7, 2004
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https://www.w3.org/2000/01/rdf-schema#label
|
US 6,789,194 K10
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gptkbp:internationalClassification
|
A23L_1/00
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|
gptkbp:inventor
|
gptkb:Robert_J._H._H._van_der_Meer
|
|
gptkbp:issuedOn
|
September 7, 2004
|
|
gptkbp:legalStatus
|
Granted
|
|
gptkbp:patentAbstract
|
A method for producing a food product with improved texture and flavor.
|
|
gptkbp:patentAssignee
|
gptkb:Kraft_Foods_Global,_Inc.
|
|
gptkbp:patentCitation
|
gptkb:US_5,123,456_A
|
|
gptkbp:patentExpiration
|
2024-09-07
|
|
gptkbp:patentFamily
|
US_6,789,194_K10,_US_6,787,515_B2
|
|
gptkbp:patentField
|
Food technology
|
|
gptkbp:patentFilingDate
|
September 7, 2004
March 29, 2004
|
|
gptkbp:patentInventor
|
gptkb:Robert_J._H._H._van_der_Meer
|
|
gptkbp:patentNumber
|
6,789,194
|
|
gptkbp:patentOwner
|
gptkb:Kraft_Foods_Global,_Inc.
|
|
gptkbp:patentStatus
|
Active
|
|
gptkbp:patentType
|
Utility patent
|
|
gptkbp:priorityDate
|
March 29, 2002
|
|
gptkbp:publicationNumber
|
20040123456
|
|
gptkbp:relatedPatent
|
gptkb:US_6,789,195_K10
|
|
gptkbp:relatedTo
|
gptkb:US_6,787,515_B2
|
|
gptkbp:status
|
Active
|
|
gptkbp:title
|
Method for producing a food product
|